On the advice of this forum, I started saving my bacon fat. I now have about 10 tablespoons saved up in the fridge.

So..what should I do with it? All I can think of is using it in place of oil or butter when frying.


*ObZ

anyting

bacon fat makes all foods better

imagination

Bacon fat is good when cooking any kind of "greens." Collard, mustard, kale....etc.


It is also good when cooking rice.

It's good to use to grease up iron skillets too, which everyone should use because they are the bomb.

Have you never enjoyed hot bacon dressing on a spinach salad?

Here's a simple recipe, and I'd leave out the Horseradish(at least for the first time you make it).

http://www.cooks.com/rec/view/0,1743...243194,00.html

You don't need the crumbled bacon, so you can just use the bacon fat.

Cover some potatos in it and roast them.

white gravy comes to mind. cover biscuits with it an you are in for a good breakfast.

when i ever i feel like really adding a bit of flavor an calories to something i use bacon drippings instead of butter/oil. cornbread, beans, braised cabbage. every thing is improved with a bit of bacon grease i think. it has a decently high smoke point also.

i only save up duck fat

Makes a nice roux as well. Great for cream sauces, particularly a bacon Alfredo with a sharp green (asparagus tips). Also works as a great roasting fat for things like broccoli, asparagus, and brussel sprouts.

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I have no idea. All I know is that bacon is the best taste sensation on Earth.

fry up some spam, fry up some ham, if all else fail fry up some peanut butter and jam.