Quote:
Originally Posted by MicShazam
Guess I learned something new today!
Couldn't one just fry the American bacon a bit longer to get more of the fat out, or do I just demonstrate how little I understand cooking?
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They are different cuts of meat mate. You could cook it for longer to get the fat out but you'd lose volume the longer you cook it. It would be a bit like saying grill a chicken leg for longer to get the fat out and thinking it will end up the same as a breast. They are different parts of the animal.
https://qph.ec.quoracdn.net/main-qim...f504a7d0187e-c
http://palmersbutchers.com/wp-conten...back-bacon.jpg