I don't get bacon often, but I think I've been going wrong with syn values. I tend to buy any old bacon and cut off all the fat - I've just been revising the book, and see that it should be lean bacon if I want to count it as free.
My question is- how do you know if it's lean? Apart from the obvious, if it says LEAN on the pack, is there a way of telling from the Nutritional Info / ingredients listed?
I eat so little of it, maybe I'm over thinking!
I was always told that it's classed as lean as long as all visible fat has been removed. So I hope I've been doing it right, too!
Maybe that's what lean means... I just wondered if it was a specific type. Like when you see Lean Mince.
I was also told bacon is syn free with the fat removed so I've used any bacon, I don't think I've ever seen a bacon package actually labeled as lean before.
Lean meat is meat with little to no fat. Cut off the visible offending pieces and hey presto. Don't pay extra for trimmed (I've seen it. It exists. It screams bacon for lazy people - or perhaps those without opposable thumbs who can't, therefore, use scissors) Get out your scissors sister and get chopping. When I ate it I just used to cut it down to pretty much medallions. Oh and not much point in bothering with streaky...the clue is in the patination.
Excellent, looks like bacon is on the menu again!
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