It seems when I Google there is no difference between food grade sodium phosphate and the hardware store TSP that is used for cleaning purposes. (brings to mind that old SNL sketch about New Shimmer... its floor wax and a dessert topping!) Also, reading around the threads, the consensus is that adding moisture enhancements is a trick of the meat industry uses to increase weight enabling these food companies to charge more.
A thought that I have in terms of the bacon i am making is, when that moisture is extracted while frying, it is turned into "brown bits" or "fond" that, with the oiliness of the bacon, adheres to the meat adding concentrated meaty flavors to the end product.
Yes/no? What say you?
A thought that I have in terms of the bacon i am making is, when that moisture is extracted while frying, it is turned into "brown bits" or "fond" that, with the oiliness of the bacon, adheres to the meat adding concentrated meaty flavors to the end product.
Yes/no? What say you?