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How to Render Bacon Fat

How to Render Bacon Fat


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Don’t throw that bacon grease away

© Elena Elisseeva - Dreamstime.com

One of the best ways of starting your morning is with a bacon-filled breakfast, however, once you get this iconic breakfast food to your desired level of crispiness, it’s common practice to ditch the leftover fat drippings. But doing so is wasting one of the best ingredients no one cooks with anymore but should.

The Best Brunch in Every State

Rendering bacon fat means that you’ve cooked the bacon long enough to ensure that you’ve gotten out all of the fat and your pan is left with a healthy amount of grease to use for later. And while it’s definitely not the fastest way to cook this breakfast staple, it’s undeniably a game-changer. Bacon fat adds a saltiness and rich, smoky, meaty flavor to anything you cook, from scrambled eggs to Brussels sprouts.

To become a bacon fat-rendering master, start by tossing strips (or small pieces) of bacon into a nonstick skillet of your choosing — ideally a cast-iron skillet. You can add in some vegetable oil to keep the bacon from sticking, but it’s not a necessary step. Next, cook the bacon on low heat for about 10 minutes until the bacon is crispy and all of the gummy fat is rendered out.

Then, most importantly, eat all of that delicious bacon you just whipped up. Once you’ve scarfed down your breakfast, return to the bacon grease and strain out any leftover meat until you’re left with just liquid. You can then use this leftover grease to cook any dish you’d like, from sautéed veggies to homemade Southern gravy. Bacon grease will solidify at room temperature, so just make sure to reheat it to liquify it again before cooking.

Next time you’re making breakfast, try cooking with leftover bacon fat. It’s one of many cooking hacks you’ve been neglecting that might explain why your food never tastes as good as your grandma’s did.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.


How to render and store bacon fat

Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes.

I followed the lead of someone who’s done more research and started keeping mine. It’s really easy to keep, and much better than vegetable oil for frying.

All you need is a bowl and a paper towel next time you make bacon.

Pour the fat into the bowl while it’s still hot.

Lift the paper towel up by the corners and let the melted fat drain through. The hotter it is when you do this step, the faster it will drain.

The paper towel will catch all the solid bits, which is all we’re really trying for.

The finished product will be anywhere from light yellow to nearly brown, depending on how crispy you made the bacon and how hot you had the pan.

I leave this to cool for a while before transferring to a plastic container, which I then keep in the fridge.

I could go with glass or stoneware for storage, but I’d worry about shattering it by pouring hot fat into a cold vessel. You can see in the photo above that I’ve got three or four rounds of bacon fat in there. We like bacon more than we like frying, so we end up with a surplus. If you know some recipes that call for bacon fat, let me know.

In colder areas you can probably store this in the pantry, though you’d have to have a secure lid and make sure the outside is spotlessly clean or you’ll attract pests. In fact, just put it in the fridge. If you want it softer for a recipe take it out an hour or so ahead of time.

Unlike lard, this will add some flavor to whatever you’re cooking. But everything’s better with bacon.



Comments:

  1. Pennleah

    I won't write much - just thanks :)!

  2. Thormund

    Doubly it is understood as that

  3. Satilar

    This seems like a good idea to me. I agree with you.

  4. Kazracage

    Bridging the gap?



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