Saturated fat when consumed at high levels for long periods of time can cause serious health risks. Coconut oil has the highest level but it is also found in meats and dairy products.
An easy way to see if an oil or food contains satfat is in its hardness at room temperature.
For an example… remember the white hard ’stuff’ left in your frying pan after the bacon is long gone? Yes you are correct, its the dreaded satfat. So what is the answer Annie, you ask? If you need to eat those 3 strips of bacon you’re gonna have to skip the coconut oil shots!
October 5th, 2008 at 7:30 am
When making fish chower or corn chowder if I cook the bacon and drain is their still a large amount of fat that would transfer into the soup?
October 7th, 2008 at 2:09 pm
Good question Carolyn, what I do when adding bacon to any recipe I cook it separately and then remove the bacon onto a paper towel. While the bacon is still relatively warm I take another paper towel and pat off the excess fat. Then I add the bacon to your recipe, soup or chowder. I love bacon and its flavor but it is a high fat food so using this method of limiting the fat is the best way I know when using bacon in your recipes.
Also, remember once the chowder cools, like the second day when soup is even better all the bad fat should rise to the top forming solid layer. Remove this fat layer before reheating.