Why does bacon sometimes have greenish colour?

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Why is my ham turning green?

The shiny, greenish, rainbow like color on sliced ham is a sign of oxidation that occurs when the meat is exposed to the metal on a knife or slicer. The nitrate-modified iron content of the meat undergoes a chemical change that alters the hams pigmentation.

Why does pork look green?

This is because meat contains iron, fat, and other compounds. When light shines on a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing.

How to Properly Store Bacon

Here are some tips to follow if you decide to stock up with some bacon, uncooked and cooked.

To Store Uncooked Bacon:

  1. Examine your bacon before buying. Always check the sell-by date to make sure you’re getting the freshest product.
  2. Wrap your opened bacon with paper towels before storing them. These towels will absorb the moisture from produce respiration.
  3. Always keep your bacon in a refrigerator or a freezer. Unopened bacon will last for one to two weeks in the refrigerator and for six to eight months in the freezer. Opened and uncooked bacon will last for one week in the refrigerator and up to six months in the freezer.
  4. To maximize the shelf life of your opened bacon, store it in a resealable plastic bag or wrap it tightly with aluminum foil or plastic wrap.
  5. Check your bacon regularly. If not stored properly bacon will go bad. If it has spoiled, discard immediately to prevent contaminating other products.

To Store Cooked Bacon:

  • Properly stored cooked bacon will last up to four or five days in the refrigerator and for two to three months in the freezer.
  • To ensure the quality and safety of cooked bacon, store it in shallow airtight containers or wrap it with aluminum foil or plastic wrap.

Despite our tremendous love for bacon, there is always the concern of it being unhealthy. Bacon has a bad reputation of containing plenty of fats that cause high cholesterol leading to serious health conditions. However, some may argue that bacon is actually healthy for you. But of course, anything that is too much can be bad. When eaten in the right proportion, the health benefits will outweigh all the downsides associated with bacon.


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Why blanch?

You might be wondering why one would go through the trouble of blanching the beans, especially when you’re going to roast them. Can’t you just throw the bean bundles in the oven and let all the work be done there?

Good question! The answer involves a bit of science as we need to look at what actually happens inside the beans when they’re immersed in the boiling water and quickly cooled. To keep it simple, blanching breaks down and destroys enzymes and bacteria in the beans (or other veggies) that can alter flavor, color and vitamin content. In other words, your beans will taste more delicious, keep their bright green color and have better nutritional value! A win-win-win!

The other reason to blanch before baking in this recipe is that raw beans take a long time to get tender. The blanching gets the cooking process started and the beans don’t have to be in the oven as long, another reason they keep their pretty green hue.

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