What makes Ready-Crisp Bacon so Shitty?

ThusBakedZarathustra

Is it just cuz it's precooked, or are they preserved in a weird way, or what?

Trying to figure it out while eating it haha

dr rocker

The phosphate salts in it that rip your kidneys apart? Make your own instead, its very simple if you have some spare space in your refridgerator.

HOLLISTER GUY

It's because most of the fat has already been sucked out of it when it was first cooked. When you cook it a second time there's like no fat at all. fat=flavor

culinaryoverlord

And it's too damn thin. I was cooking for an oil rig crew and they sent me a bunch of that shit instead of real bacon. The crew almost mutinied.

RemadE

British and Danish bacon FTW.

acid_drop

culinaryoverlord wrote: »

And it's too damn thin. I was cooking for an oil rig crew and they sent me a bunch of that shit instead of real bacon. The crew almost mutinied.

This, and I think they freeze it, and re thaw it.

Thin bacon is not good for keeping after cooking. Hell, even for eating fresh. Nice thick cut bacon is where it's at.

That said, my girlfriend loves that precooked bacon. I think she simply is lazy and lacks tastebuds.