Tue, May-30-06, 07:49
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Forum Founder
Posts: 37,415
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Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
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Quote:
Originally Posted by ThomasCGT
Why are we removing fat from the pork. Thats the tastiest bit and this is a lo carb not low cal forum??
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It's important to trim excess fat from the chops so that the crumbs will stick to the meat and stay crispy when baked. If you leave a lot of fat on, the crumbs will just become soggy with grease, and fall off.
Trimming meats often has nothing to do with calories or fat-consciousness ... it's an essential technique to ensure success of the recipe, with appetizing results. The fat trimmings can be saved and used for frying other foods; plus fat can be added to other parts of the meal, such as melted butter or olive oil to dress vegetables or a salad, if desired.
Doreen
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