TromboneAl
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
- Joined
- Jun 30, 2006
- Messages
- 12,880
We recently tried a different brand of bacon. It was just as good as our usual Costco low-sodium bacon, but too salty. So I figured I'd soak it overnight in water to remove some of the salt. I changed the water once.
This morning's result:
The bacon was tasteless! It was almost like eating crispy cardboard. Adding salt brought much of the flavor back. I've often heard that fat by itself isn't that flavorful, but it carries or accentuates other flavors, but I was still surprised.
Here's another bacon revelation that most people don't know. The majority of the fat in bacon is the so-called "good" fat (mono- and poly-unsaturated).
Notice that only 1/3 of the fat in this bacon is saturated fat (and there are no trans fats).
This morning's result:
The bacon was tasteless! It was almost like eating crispy cardboard. Adding salt brought much of the flavor back. I've often heard that fat by itself isn't that flavorful, but it carries or accentuates other flavors, but I was still surprised.
Here's another bacon revelation that most people don't know. The majority of the fat in bacon is the so-called "good" fat (mono- and poly-unsaturated).
Notice that only 1/3 of the fat in this bacon is saturated fat (and there are no trans fats).