How do you like your bacon?

yeah, that doesn't really address my question. i know olive oil is better for you, and my wife cooks with that way more often than with vegetable oil. she also uses coconut oil sometimes, still more often than veg. but we do have it in the house....i don't know what she uses it for but i just used it [vegetable oil] to get my slide unstuck from my bong

 

Just go to any Wegmans. Go back to where the organic meats are and you will see their uncured bacon, which clearly states on the package "no nitrates or nitrates added."

Vegetable oils are inherently high in inflammatory omega-6 fatty acids. The frying process turns these fats rancid and creates carcinogenic by-products that are not good for human consumption.

Coconut oil is the only suitable oil for cooking with high heat, because it remains stable.

Olive oil is good in raw form, but not for cooking. Either pour it on a salad or drink it straight up, but don't cook with it.

 

can't do nitrate-free bacon...just pure tasteless pig fat - would probably rate it worse than turkey bacon

load up the nitrates!

 

I don't find it to be tasteless, but to each their own.

 

i don't know why nitrates would really impact the taste, but ok.

i cooked porkchops tonight, with vegetable oil. i'll remember about the coconut oil, but i really don't see how you can cook everything with it. eggs? oh yeah, you just drink those raw.
how do you cook a steak? in coconut oil?

 

bacon = crispy, on a bed of Boston lettuce with vine tomato and Gefen mayo, on super fresh bread (any kind will do).

 

Some people claim it affects the taste, but I taste no difference.

Why not?

Not always. I fry bacon and eggs for dinner about 2-3 times a week. I usually fry the eggs in grass-fed butter or ghee. The bacon I will often fry in coconut oil.

I usually just use a dry rub on my steak then throw it on the grill. I don't use oils when cooking steak, though sometimes I will add some butter to increase the fat content and add flavor.

 

I dont know anybody who uses oils to cook steak.
Exp: Sous Chef 7 years.

 

I always use olive oil...I should be so lucky.

 

A Light Brushing Of Canola Oil Here On A Cast Iron Skillit...



Cheers Glen.

 

so butter is ok to cook with rat? i know it burns at higher temps, but i use butter when i rarely cook. it's organic but doesn't say "grass fed"

 

ethical vegan here, I don't use animal products in any way - I don't believe in slavery and I won't eat my friends

 

After playing around with making coconut milk yogurt yesterday, I am sold on trying out coconut oil for cooking. It heats up so much faster than butter and the stability at high heat is really great.

 

I love eating (some of) my friends. It's all in the attitude You can do it without respect but also totally out of respect (they die anyway).

 

well drained, but only just cooked enough to kill the bugs. also sparingly and a lot less salted. preferably with other meats and lots of vegies. such as a in a tuna sangwhich, on swatzbroat, with lots of dill and raw spinch leaf.

can't stand the combination of grese and tricale that seems to be the dominant u.s. idea of breakfast.

its ok as a substitute for pastrami, with some kind of upper class mustard and maybe a bit of kraut.

i'm just not that big on bacon otherwise and hardly ever buy it nor have it in the house.

nothing against it otherwise, but i really don't 'get' the big obsession so many people seem to have with it.

 

Grass-fed > organic

Of course organic, grass-fed butter is optimal, but the stuff I use is just grass-fed. I most often use Kerrygold, which is an Irish butter made from the milk of pastured cows.

 

I love love love bacon bits, not the imitation bacon bits though. I eat them by the jar by themselves alone. Yuuuum.

 

https://www.youtube.com/watch?v=-zfzT7QfLZc"]A Vegetarian's Nightmare or A Dissertation on Plants Rights - YouTube

 

The "uncured" "no added nitrites/nitrates" bacon that is being sold at stores is actually cured and has added nitrites/nitrates. Instead of adding sodium nitrite, a nitrate from celery powder or another vegetable are added to the meat. A portion is converted by a bacteria culture to nitrites within the meat. In the U.S., this is considered "not added" even though the celery powder and bacteria cultures are added and yield the same nitrite result. It's considered "added" if sodium nitrite is added to the meat.

Where it says "no added nitrites/nitrates" on the label, there is usually an asterisk associated with the phrase in small print "except for the naturally occurring nitrates in celery powder & sea salt." This is what it says on the label of Wegman's "uncured" bacon. Even if it doesn't say that phrase, there will be an ingredient on the list such as celery powder, celery juice, cultured celery extract, or something similar that is derived from a vegetable.

According to a New York Times article, a study published by The Journal of Food Protection in 2011 said that the amount of nitrites produced internally in the meat from cultured celery can be anywhere from a third as much to ten times as much as when sodium nitrite. The cultured process can be less controlled than simply adding a precise amount of sodium nitrite, and the consumer can actually be getting much more nitrites.

Instead of sodium coming from sodium nitrite, sodium can originate from added sea salt, although the sodium is still sodium with the same health issues. Another clue of curing is the presence of sugar in the ingredients.

All of this is why the bacon labeled as "uncured" tastes about the same as cured bacon. If it was uncured, it would be pork belly that consumers would have to cure themselves to make it look and taste like bacon. "Uncured" bacon is a marketing gimmick to make it sound healthier.

 

don't pay attention to trolls like that - if anyone is really concerned about plants they are not eating meat since it takes 10 times as much to produce usable protein for a person than just eating the plants ourselves. On top of that less water usage and other effects