Everywhere I turn, it’s all about bacon: bacon chocolate bars, bacon vodka, and even bacon gum (really people??). With all this bacon, it’s no wonder people are trying to figure out how to make use of all the leftover bacon fat!
Our grandmother’s use to rely on bacon and other home-rendered animal fat as a kitchen stable, according to a recent article in The Oregonian. Refined fats like butter and vegetable oil, which are the cornerstones of our kitchens today, were only reserved for special occasions or the well-to-do. But, as Sara Bir argues in the article, why don’t we make use of all that leftover grease from the morning’s bacon or pools of chicken fat at the bottom of our roasting pans?
Obviously, if any of us want to live past 50, we can’t go around tossing in a cup of bacon fat every time we scramble eggs, saute spinach or roast potatoes. But, I can justify using a small spoonful here and there to turn an ordinary dish into something truly decadent and glorious. Have you ever used just a teaspoon of bacon fat to help grease your griddle for pancakes? A little fat goes a long way. I think I’m going to take Bir’s advice and store leftover bacon or chicken fat in a jar in my freezer. Who’s with me???
Check out the article for recipes and suggestions on how to use your fat, and tune in later this week when I post a Corn Bread recipe using, you guessed it, bacon fat.
{ 4 comments… read them below or add one }
I was a little disturbed at first, but what an enlightening article Jillian!! Although, my boyfriend’s roommate, Jeff, used to save their bacon fat and it sort of looked all congealed on the counter. I think I’ll go with your method of freezing
I used to use bacon fat that would collect in a griddle to then coat the final mixture for bacon fried rice. Perfect for binding everything together!
Mmmmm…..baaaaacon.
My Grandmother uses bacon fat in her fabulous ginger snap cookies.
I like to use a bit of bacon fat, when I have it on hand, when I saute onions.