When you really want flavor

yummy bacon fat

With apologies to my medical doctor (and yours); I recommend bacon fat.  Using it sparingly you really won’t add a great deal of saturated fat to your diet but you sure will add flavor (and you won’t be using it all the time).

Laurie and I discovered the best way to get beautiful bacon renderings is to bake it in the oven instead of pan frying on the stove top.  Benefits include:  NO spatter, NO turning, nice control over the crispness of the bacon, and wonderful clear drippings.  At room temperature this will turn snowy white, a clean and smoky flavor enhancer.  Splurge a little, I won’t tell.

To bake your bacon: Preheat the oven to 350 degrees (375 if you want it done more quickly) and place a sheet of parchment paper on a baking sheet (cookie sheet).  Lay out your bacon strips in a single layer and place on the center rack of the oven.  After 10 minutes check the bacon- from now on you need to check it often, it will go from crisp to burned quickly!  Remove from the oven and place on a paper towel to drain.  With oven mitts carefully drain the grease from the baking sheet into an oven proof ramekin.  Simply lift the baking sheet and aim the corner right into the ramekin.  Allow it to come to room temperature.  No refrigeration necessary, keep near the stove to enhance your cooking.  Rotate out within 2 weeks.  ~TH~


6 thoughts on “When you really want flavor

  1. flash saute shrimp in the bacon grease… again you don’t need much to add flavor….. learned that at the Saugahatchie Country Club down in Alabama some times it pays to hang in the kitchen as you know! ahhhh
    dirty rice cold night bottle of wine a favorite of mine !

    • Yes, I always us the two-handed removal approach. When I’m handling very hot oil or grease it gets my undivided attention. Stay safe out there bacon lovers! ~TH~

  2. I learned recently that eggs cooked in bacon grease are called “collops”. Also, duck fat (from a roasted duck) is THE thing for rubbing on a roasting chicken. Thus, thoughtful use of rendered fat is old, economical, and culinarily on point. I like the idea of baking the bacon – never thought of it and it would make a difference in the color of the fat as I am sure that pan frying overheats it.

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