NO NOT BAKIN'... BACON!!!!!
By: Claudia Becker, Bella Echevarria, Jack Brinker
Cooking in water: WATER you mean?
- Boiling the bacon in water peeled away much of the fat gradually: water molecules attract to the bacon because of bacon's polarity, the molecules then surround the bacon molecules and separate them from each other, the fat is now rendered. This created a crunchier taste for the bacon.
- Capable of hydrogen bonding which absorbs water and when held within the bacon, creates a more palpable meat
Bacon composes of animal fat which is about half saturated, half unsaturated fat
Some FAcTS about FATS: More Facts? You're BACON me crazy!
- equal balance between fats especially in pork which keep the pork a in a good texture mix between tough and chewy meat.
- most fats soften gradually over a broad temperature range, this explains why cooked bacon gradually becomes more crispy as the fat melts off
- the high protein and low carb combination allows bacon to satisfy your appetite
- many popular cuts of beef and chicken actually have more total fat, saturated fat and cholesterol than bacon
- 20 grams of bacon consists of 5.4 grams of fat and 4.4 grams of protein. Four pieces of bacon contain 800 mg of sodium.
- 68% of bacons calories comes from fat (you're gonna go BrACON the scale!)
But the best part of bacon...it's so yummy you just can't wait to "PIG OUT"!
No comments:
Post a Comment