Everything tastes better with bacon, so why waste it? After all, we are paying for the fat as well as the lean. What’s old is new again, and like my mother did years ago, I started saving bacon drippings for cooking. Unlike my mom, I don’t leave the drippings languishing beside the stove. I strain the drippings (bacon particles can burn when the fat is reused), but you don’t have to. Then I pour the fat into an ice cube tray or tiny plastic storage tubs that go into the freezer. Or I wait until the bacon solidifies at room temperature, dollop spoonfuls onto a plate, freeze, then transfer the mounds to zip-lock bags. Here are three ways to use that delicious bacon fat: For a bacon-and-egg experience without all the bacon calories, fry eggs in a non-stick skillet brushed with drippings. Fry stale bread cubes in bacon fat to make croutons that are perfect for caesar salad. Brush potato skins with bacon drippings before filling them. More bacon tricks, pg. 342 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.