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 pour the fat into an ice cube tray or tiny plastic storage tubs, then freeze it. I strain the drippings first (bacon particles can burn), but you don’t have to. An alternative is to wait until the bacon solidifies at room temperature, dollop spoonfuls onto a plate, freeze, then transfer to zip-lock bags. Ways to make bacon crispier, 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.