Trimming off 'all visible fat'...

mandybrigwell

mandybrigwell

Full Member
I'm pretty sure the local co-op has some sort of APB out on me now, as I'm a terror for raking through the entire pile of bacon looking for the one with the least visible fat on it. To be fair, I used to do this even before I started Slimming World, but only because I'd rather pay good money for meat rather than fat...

At home, though, armed with a sharp knife, just how wild do you all go in your attempt to remove 'all visible fat'. Do you chop into every nook and cranny, even if it means losing some of that hard-bought meat and possibly the end of a finger? Do you just go at the worst of it with some kitchen shears and mop up fat from the pan with a bit of kitchen roll as you go?

What does 'all visible fat' mean to you... because I guess it should really mean *all* visible fat, and I'm probably just a tiny bit too lazy. Anyone care to chime in?
 
I snip with scissors too but am probably not quite as careful as Lisa. :) I do cut all the easy to get at fat off and some of the tricky to reach bits too but if it means losing the meat, then I draw the line. :)

Kathy
 
When I open a pack of bacon I use scissors and cut visible fat off the whole pack so I don`t have to do it every time. I get all the thick bit at the edges off and any big bits (if any) in the middle.

I do the same in the co-op. I found Lidl bacon is pretty lean and cheaper if you have one near you.
 
I found in Morrisons packs of bacon with no fat at all, only medallions of bacon, thick sliced, very nice!
 
I know its against the rules, but I don't remove the fat :-O
I don't eat meat very often but I love the fat, especially on bacon. I even buy streaky. I also get mince from the farm shop and don't know what the fat content is, & I buy shin beef.
I don't syn it and its never harmed my losses, but as I said, I don't eat meat very often..
 
I eat bacon often, so if I didn't remove the fat I'd be adding quite a few syns during the week. I use scissors too, and keep the medallion. I looked at buying just the medallions, but find it's cheaper to buy the whole rashes and chop away!
 
I much prefer to buy bacon medallions. Saves messing around trimming fat, and the pain of chucking "the best bit" :D

They do tend to be a lot thicker then regular bacon rashers though, My other half dislikes them because of that.
 
With bacon, I cut most of it off, but there's always a bit on the 'inside' of the rash which isn't as easy to cut off in a clean cut.

I often eat chicken drumsticks and thighs, and pull the part off that comes off easily. On the drumsticks, the bit on the bone can be a pain to cut off so just leave that bit, and the bits stuck to the meat, I leave. I tend not to syn it either as it really isn't much.
 
I trim everything off but the tail still has meat on it, I do trawl through all of the meat in Sainsbury's doing the same thing, not just bacon, my joints of meat, ham etc. etc.

There is a luxury ham I buy extra thickly sliced which has one vein of fat on and I trim that off. Your local supermarket shouldn't be admonishing you for browsing the entire section for the best piece for you, some people do the exact opposite, go for the fattiest ones to get the best flavour as they may be cooking with it for whatever purpose. Keep doing what you are doing for yourself and don't let people tell you it is wrong :)
 
I don't cut every single speck of fat off but then I do cook bacon etc really well so the fat is cooked out for the main part. It has never harmed my losses. I also buy regular mince but I do rinse it off with hot water to get rid of the fat in it. Again never harmed my losses. C xx
 
Hi Matt = do you cook the chicken with the skin on ? Thanks Carole x

matt9210 said:
With bacon, I cut most of it off, but there's always a bit on the 'inside' of the rash which isn't as easy to cut off in a clean cut.

I often eat chicken drumsticks and thighs, and pull the part off that comes off easily. On the drumsticks, the bit on the bone can be a pain to cut off so just leave that bit, and the bits stuck to the meat, I leave. I tend not to syn it either as it really isn't much.
Click to expand...
 
I use kitchen scissors to trim and just keep the medallion. Occasionally however I will just have it as it is, a rasher of untrimmed bacon is 2 syns and omg it's so worth it :D
 
I cut off the fat around the edges, but I don't cut of the bit in the middle of the tail... and I don't syn sit either (oops ;) lol), but at best, I only usually have bacon once a week (have to limit how much I have it otherwise it would be everyday lol!)
 
I just pull off the fat before I cook it. I pull of the top fat and the side tail. It does mean I lose tiny bits of bacon from the tail but not too much. I also grill the bacon so that any remainder tends to drip off.

I do love bacon though :eating:
 
RosiePops said:
I bought some beef from Morrison's today to cook for my family. I can see the importance of trimming off the fat now! I cut off all the top layer from a beef joint before cooking- there was a lot more than on my usual farm shop cuts x
Click to expand...

Don't think you can beat farm shop butchers for leaner meat. The butcher at my local farm shop is so obliging too - he will even cut the fatty bits off for me (not that there ever is much) with his razor sharp knives so it saves me all the hassle at home. I know I've said it on previous posts but, like many others, I always thought farm shop butchers would be so much more expensive than the supermarket. I was pleasantly surprised when I first shopped there. It was either cheaper or the same and the quality was so much better! It's like with the chicken breasts. To start with, they are bigger and plumper, the pan contains next to no liquid when you pan-fry them and they only cost £1.10 each. So much better than the skinny, pre-packed chicken breasts from the supermarket, which ooze water from them, when they're cooked.

Ok. I'll shut up now! :)
 
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