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Turkey bacon cooking in skillet. Turkey bacon can be cooked by pan-frying or deep-frying. [1] Cured turkey bacon made from dark meat can be 90% fat free. [2] It can be used in the same manner as bacon (such as in a BLT sandwich), [1] but the low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan, thus making deep-frying a faster and ...
The meat for turkey bacon comes from the whole turkey, which is chopped and reformed into strips to resemble bacon, and can be cured or uncured, or smoked. [1] Turkey bacon is cooked by pan-frying. [63] Cured turkey bacon made from dark meat can be less than 10% fat. [64] The low fat content of turkey bacon means it does not shrink while being ...
Though the product contained much less fat than bacon, it was still 37% fat by weight. [5] Turkey bacon: An imitation bacon, it is usually prepared from smoked, chopped, and formed turkey and commonly marketed as a low-fat alternative to bacon. Turkey bacon can be used as a substitute for bacon where religious restrictions forbid the ...
4. Capicola. Whether you pronounce it Capicola, Coppa or "gabagool" like Tony Soprano, Capicola is a delicious cured meat that crisps up nicely and, like prosciutto, can take the place of bacon ...
Eating a few slices of regular bacon might satisfy cravings better than eating a larger portion of turkey bacon that doesn’t hit the spot. Check the labels — especially the sodium content.
For best results, use big sea scallops and thin-cut, conventional bacon, but feel free to swap out the herbs for whatever you like Get the Bacon-Wrapped Scallops recipe . Photographer: Lucy Schaeffer.
Add the turkey and cook for 3 minutes or until the turkey is lightly browned on both sides. Remove the turkey from the skillet. Stir the onion in the skillet and cook until it's tender. Stir the soup, milk and reserved lemon juice into the skillet and heat to a boil. Return the turkey to the skillet and reduce the heat to low.
The following is a list of bacon dishes. The word bacon is derived from the Old French word bacon, and cognate with the Old High German bacho, meaning "buttock", "ham", or "side of bacon". [1] Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut. [2]
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