Not all the time, and definitely not with all foods. But, when you cook Bacon, save the Fat. Frying your breakfast Eggs and Potatoes in it will give them a whole new dimension of flavour and umami hit. There are other applications, too, not all of them involving frying, which may surprise you!
The only sensible way to prepare Bacon: On a rack in the oven,
preserving all that lovely Bacon Fat…
I happened upon a post about cooking with Bacon Fat, and I thought it was both superficial and lacking in some key points to maximize your Bacon essence recycling experience. So, I’m presenting my own take on the topic.
How to cook Bacon most efficiently…
I’ve mentioned this technique previously, but I’m bringing it up again to underline how useful it is, especially if you want to salvage your Bacon Fat for other uses.
Line a cookie sheet with raised sides or a small sheet pan with parchment paper or foil, and place a wire rack – the largest that will fit – on top of the paper/foil. Preheat your oven to 400 F and arrange Bacon strips on the rack closely together without overlapping. Cook the Bacon, on the middle rack, for about 15 minutes, or until the Bacon turns dark and crispy. Then, remove the pan from the oven. Place the Bacon on some paper towels to drain, and remove the rack for cleaning. Tip the pan up and drain off the Bacon Fat into a suitable container (anything that’s microwave- or oven-safe and will withstand the heat). If you’re not going to use it immediately, store tightly covered in the fridge for up to two weeks.
The parchment paper or foil makes cleaning up the pan a breeze, and the rack can simply be placed in your dishwasher.
How to use your Bacon Fat…
I usually add some to my Marinara Sauce, which is already simmering on the stove when I’m preparing Bacon for a home-made Pizza. It gives the sauce a huge umami boost and enriches the flavour in ways you’d never imagine. This sauce, with Bacon Fat, makes an unbeatable base for your personal pie, regardless of what you’re topping it with.
I’ve mentioned frying your breakfast Eggs and Home Fries in leftover Bacon Fat, but I also like to add a tablespoon or so of Bacon Fat to my Pancake and Waffle Batter. Don’t ask why, just try it!
You can also make Muffins, Dumplings and other accompaniments to the main course more savoury by using Bacon Fat in place of the Fat or Oil called for. My dear, daft sister, Erin, accidentally came up with a Killer Application in this vein. Try making Yorkshire Puddings (Popovers) using Bacon Fat instead of Beef Drippings!
You can also use Bacon Fat to add punch to fried/baked Veggies in place of the usual Oil or Butter. I use a blend of Canola or Corn Oil and Bacon Fat. A little goes a long way; you’re using it for the flavour, and you don’t want to overwhelm the Veggies. Brussel’s Sprouts are the Killer App for this technique.
Do you like Tex-Mex food? Use your reclaimed Bacon Fat wherever Fat is called for in your fave Tex-Mex recipes. There are a lot of Mexican and Tex-Mex recipes that call for Lard: use Bacon Fat for an authentic texture and flavour. I’m thinking Corn Bread, Tortillas and Re-fried Beans, just to get you started…
How about Dressings and Sauces?
We’ve already mentioned Marinara, but using Bacon Fat in other Sauces gets problematic, since it’s a thick, white paste at room temperature. That’s because it’s high in Saturated Fats. But that’s beside the point in this context.
First and foremost, you won’t be using it in place of Olive Oil (or your fave Oil) in non-heated Salad Dressings. No big loss. And you could always warm your Bacon Fat just enough to liquefy it and have a warm Dressing. Think: German Potato Salad, and more-recent warm-Dressing preparations from California.
I’ve also heard of a recent craze for making Mayonnaise made with Bacon Fat. The traditional recipe is not the only ‘right’ way to go. In fact, you can already get Olive Oil Mayo commercially. Why not try Bacon Fat next time you make your own?
I could go on, but I just wanted to tantalize you. I’m going to leave further uses for reclaimed Bacon Fat to your own fertile imaginations. For further inspiration, just Google, ‘bacon fat recipes’. (You’ll get about 96 million returns!) Just promise to comment back to me with details when you create the next big Bacon Fat app.
And don’t go getting your guilt on… You’re just using Bacon Fat now and then, and just enough to impart that incomparable Bacon flavour!
~ Maggie J.