Bacon fat is a delectable and versatile ingredient you can use for baking, sautéeing, and practically anywhere you'd use butter.
Now, we're not talking about bacon grease—that blackened, smoking residue left in your skillet after you've cooked bacon in it.
No, bacon fat is the pure white fat that is rendered from bacon when you cook it slowly in the oven—which happens to be the best way to cook bacon. A byproduct of cooking bacon this way is a pan of transparent, liquid fat you can pour into a heatproof ramekin (strain it through a piece of cheesecloth to filter out any bacon particles) and refrigerate.
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Bacon is meat candy.
ReplyDeleteAll I can say is if your genetic makeup is anything like mine you're throwing gasoline on the 🔥!! When the good old magicay 60th rolls around enjoy the blood pressure and cholesterol regimen
ReplyDeleteYeah ..that's a total artery clogger for Sure !!!!!
ReplyDeleteIt's still healthier than margarine.
ReplyDeleteLove bacon, have 4 pieces for breakfast every morning, and cooking in strained bacon fat, yummo!
ReplyDeleteMy dad used to call it schmaltz.
ReplyDeleteHe would smear it on bread like butter.
No say it isn't true😛
ReplyDelete