2007-05-07 02:58:16 · 25 answers · asked by ? 1 in Food & Drink ➔ Other - Food & Drink
water salt and preservatives
2007-05-07 03:05:26 · answer #1 · answered by Anonymous · 0⤊ 0⤋
When the meat is cured at the packing plant water is injected into it, along with salt and preservatives, which are usually a type of salt as well.
You will find this in all cured meats, especially pork products such as side and back bacon and hams.
As noted by others, this adds to the weight but it also helps the texture of the meat and lets it retain its color.
What you see looking white while cooking is usually a mixture of fat and water, so you may have a batch that had too much water added.
For side bacon, the common type, you will usually cook it crisp, but if you are cooking back bacon, (AKA Canadian bacon) the appearance of whiteness is common, especially if cooking slowly or if you have too little oil in the pan.
If you cook it quickly and have just enough oil in the pan, there will be less fluid loss and the meat will be more tender when cooked.
2007-05-07 03:27:14 · answer #2 · answered by Ef Ervescence 6 · 0⤊ 0⤋
I think it is caused by water in the bacon which is added to increase the weight, best quality bacon does not get the white stuff.
2007-05-07 03:05:39 · answer #3 · answered by Anonymous · 2⤊ 0⤋
Water, the supermarkets pump the bacon up with water so it weighs more and they get more money for it, the water comes out in the pan so although you think youre frying it the chances are youre boiling it first.
2007-05-07 03:07:13 · answer #4 · answered by John S 4 · 1⤊ 2⤋
Water.
2007-05-07 03:11:52 · answer #5 · answered by taxed till i die,and then some. 7 · 1⤊ 0⤋
The white gunky stuff is the soluble protein cooking out of the meat - you get the same with lean meat such as chicken fish, it therefore cant be fat.
.
2007-05-07 06:08:26 · answer #6 · answered by slice264 3 · 0⤊ 0⤋
bacon is cured, it the salt and water with a mixture of fat as well
2007-05-07 04:39:50 · answer #7 · answered by QUTIE 2 · 0⤊ 0⤋
Most bacon nowadays, unless it is top quality, are injected with all sorts of additives, so it could be them, and fat.
2007-05-07 10:37:06 · answer #8 · answered by Anonymous · 0⤊ 0⤋
You walked away from cooking your bacon to ask this question lol its prob salt and fat, really don't worry about it it just tastes so damn good it don't matter does it? lol
2007-05-07 03:07:10 · answer #9 · answered by DeViL..^--^~~ 4 · 0⤊ 0⤋
it means you are using cheap bacon. Proper bacon isn't full of that muck.
2007-05-07 03:41:51 · answer #10 · answered by ? 5 · 1⤊ 0⤋
Salt,water & additives!Buy the DRY CURE type,bit dearer but much better tasting!
2007-05-07 09:31:10 · answer #11 · answered by Storm3 3 · 1⤊ 0⤋