The chicken skin turns to cracklings – YUM! And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. Sorry, our subscription service is unavailable. From a biochemist’s perspective: Bacon grease will not support microbial growth, so “going bad” and giving food poisoning isn’t something you need to worry about. Bird Food. splat!). The bacon cooked in by "full-water" method lost tons of its salty appeal (I mean, that's half the point of bacon!). Strain grease through cheesecloth into a 4 cup measuring cup. The three methods I chose were: full water (a name I lovingly gave it), which covers a pan of bacon in enough water to completely submerge the slices; less water (another name of my choosing), which puts enough water in the pan to coat the entire bottom; and regular, which is my normal at-home cold-pan, cold-bacon, hot burner method. hope this helps. Oh Elise! Yes, I’m a Jew who loves bacon!!!! The bacon grease will solidify to a slightly off-color white. No, never, never! Pour remaining fat into a jar: Pour the remaining fat in the pan into a jar, and put the jar into your … But I had no idea which pan I should pull out from the racks full of them, how long this process should take, or what to look for along the way. Easy to make and store,. That worked well for lamb fat. 4. I do bacon fat and I also render chicken fat. They browned super evenly, didn’t splatter too much (since most of the rendered fat had evaporated with the water), and didn’t burn at all. Use Food Blog Search to look up "bacon fat" and find recipes from hundreds of food bloggers. She never kept it in the fridge. Pour up skillet grease into a container (I use an empty coffee can under the counter) until I get about 2/3 of a can…3 cups +/-. Just ran across this as I was trying to figure out what to do with the Kosher bacon fat I’ve saved from making my Kosher bacon. I have to say, that with the focus away from fatty foods, bacon has become a four letter word. But for that I wouldn’t use bacon fat, which is salted and smoked, but use pork back fat, or leaf lard, the fat that surrounds the kidneys. When you’re done cooking the bacon, remove it from the pan and pour the bacon fat into a jar. Hmmmm….bacon, chicken livers, pecans, spring onions, rice…so good. When the bacon strips are nicely browned and crispy, use tongs or a fork to lift them out of the pan and place them on paper towels (to absorb the excess fat) on a plate. I personally tried the dry method in a cast iron skillet. ODDLY, the bacon looks the same with what “appears to be” lots of white fat but 1 pound no longer produces over 1/4 to 1/3rd of a cup of grease, just a couple tablespoons. I typically buy a package of thick sliced bacon. She used a metal coffeepot like used in camping over cookfires. If you use bacon fat regularly in your cooking, you can store it right on your kitchen counter for a week or two. The verdict: Unless you want un-salty, oddly-colored, tender bacon, don’t use the "full water" cooking method. It’s delish on pizza – made a bacon cheeseburger pizza the other night. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. Most of us who eat bacon have a favorite way of cooking it, whether it's baking it in the oven for maximum crispiness or cooking it in a pan. It wont kill you, but I agree that if you use is slowly in the frig is best. It is good for you. Sounds like a convenient way to store bacon fat. I was right: If you feel like adding an extra half hour to your breakfast routine, this may be the method for you, but for those of us who don’t want to spend our time watching bacon boil in a pan of water, I would suggest skipping this cooking method. Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot and a quiet afternoon in the kitchen. 1. I don’t make it often, but when I do – YUM! Trust me on this one– it’s infinitely easier to … Anyhow, any suggestions to recipes would be greatly appreciated, if you know of one! You can also freeze bacon fat if you want to store it even longer. Real Simple may receive compensation for some links to products and services in this email on this website. Lay out several strips of raw bacon. I appreciate finding new foods to make and sharing my old recipes with others. (I used the same skillet and type of bacon for each method.). Bacon fat is fabulous for sautéing brussels sprouts. When the fat is entirely liquid, .strain it through cheesecloth. My dad who grew up in Louisiana, made the best home fries that I have ever had – and the only way you can get that crisp is with bacon fat. Thanks again for all the great recipes you share. EasyEasyEasy. I also save the beef fat when I roast it and it hardens in the fridge. ? Hi, Pour grease into plastic ice trays, Each tray holds about one cup. Now if you want to render fat for lard, for making pastry crusts, that’s another matter. If you are looking for bacon that is more tender than usual, splash a bit of water in your skillet. I'll admit it. There are two ways to render—with dry heat or wet heat. Rendered Bacon Fat (Bacon cured with water; may contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor Sodium Diacetate, Sodium Phosphates, Sodium Ascorbate, Dextrose, Sodium Nitrate), BHA added N+T*/Getty Images, I Tried Cooking Bacon in Water—Here's What Happened. Remove the hard grease from the top of the bowl, and repeat the process. Serve the bacon in a paper towel lined bowl. I bake it. I’ve noticed this in 2 different brands that I used to use. But any pan will do. This latest batch I filtered it with a coffee filter in to a jar – clear, pure fat – but now, what to do with it all? Looking for recipes calling for bacon fat? What about your food-delivery person? Place on very low heat. And the fat I store, covered , in the fridge and use for many things! I’d like to find a few things to make that only uses a little bit for flavor. Homemade rendered lard is very shelf stable. Everything tastes better with bacon! Use dog treats impregnated with bacon fat as a reward for good behavior when training your dog. You will need: Leaf fat or kidney fat from pigs; 1/4 cup water; Slow cooker or large pot; 1. I have had a container full for a while now (like more than 6 months) and am wondering if I should toss it and start over. Thank you for sharing your method Jack! Please try again later. Any bacon drippings you save should also be strained through cheesecloth. Exposure to sunlight and oxygen will accelerate a fat going rancid, which is why it’s best to store bacon fat in the refrigerator. cloudy brown dregs. How much should you tip your hairdresser? <—- This is what I do. As the days get chillier and snow starts falling, curl up with one of these good books to read in winter. Yes: water. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. Avoid this by cooking your bacon in a cast-iron pan or heavy skillet over very low heat—10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering. Freeze trays. I add a couple spoonfuls when cooking fresh green beans, navy beans, and just about anything that needs a little flavor help. wait for the sediment to sink to the bottom. The process is a little long, though very easy, so it makes since to do it in large batches. Bacon cooked in water is more tender, but is it still crispy? Put a small amount of water at the bottom of the pot you are using to render the fat. ), but for the sake of science I decided to put it to a test. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat … I peel the skin off of the chicken legs and render it slowly in the pan, while roasting the legs in EVOO and herbs. Dry method The dry method just means you don’t use any water to render the fat. Have these ingredients delivered or schedule pickup SAME DAY! A 12-year-old girl invented something called MAKIN’ BACON. Presenting a new way to party together—virtually. fat into cubes and melt it very slowlyin a heavy pan with a small amount of Read more about our affiliate linking policy. I find that these bits have plenty of flavor, so I don't bother to strain them. All photos and content are copyright protected. I’ve never used it to grease a cornbread pan, I use lard, but I know my mother use to pour a little over spoonbread before baking and also to fry potato pancakes. The trick is to cook the bacon slowly, on medium low heat. I’m not sure if it does much than crisp it up a tad more than it is already, but there’s not a hint of any grease at all when it’s done. Ingredients Rendered Bacon Fat (Bacon Cured with Water, May Contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor, Sodium Diacetate, Sodium Phosphates, Sodium Ascorbate, Sodium Erythorbate, Dextrose, Sodium Nitrite), BHA. My bacon-fat popcorn tear began because it was the only cooking fat I could find after my recent move. I am having difficulty finding bacon that renders any bacon fat lately. Either soak it up with paper towels and discard or pour the rendered bacon fat into a jar to save. Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. I would love an expert answer on how long refrigerated bacon fat can be fit for consumption. Read more about our affiliate linking policy, https://www.simplyrecipes.com/recipes/how_to_make_bacon_in_the_oven/. If you make more bacon fat than you end up using, just throw out the whole jar and start a new one. How to Render Lard: Step 1: Break down your fat. The regular bacon was as tender as bacon normally is, and definitely a bit crisper (thanks to those burnt edges) than the less-water strips. Add just enough water to cover the bottom of pan and prevent initial sticking. Just enough to barely cover the bottom. I am loyal to my method (I put the bacon in a cold pan and then put it on a burner at medium heat—it works! The fat is slowly cooked until it melts and is then strained of … Here's when to tip, when to skip, and how much to tip in any situation (even the confusing ones). I compared it to a traditional bacon-cooking method to find out. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). Place the grease into a sauce pan, add water and allow to slowly boil for about 10 minutes. Real Simple is part of the Meredith Home Group. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. Made with products you probably have on hand. All products and services featured are selected by our editors. The reward of a beautiful, creamy white jar full of freshly rendered, pastured lard is worth the minimal effort. I typically render 2lbs at the very least of fat at a time. Add 2 cups of water and bring to a rolling boil over high heat. Oh how delicious the chopped chicken livers were. When the water reaches a boil (212°F/100°C), turn the heat to medium. One way of getting rid of bacon grease is to spray it on the lawn. As usual, the fat became glossy a minute after the pan had been on the heat, and it started making those signature bacon noises (crack! First time commenting? 5. Everything in moderation is a great policy. Strain rendered bacon fat through a fine mesh strainer into a small saucepan. Dry heat means you are cooking just the fat on its own, whereas wet heat includes a bit of water. How? To render bacon grease means to “cook the fat” out and make it into a liquid form. I can’t keep bacon grease in my house at all, considering how much we all like popcorn made with bacon fat. It used to drive my neighbor’s dog absolutely crazy! A guide for how to render bacon fat for use in cooking. I am from Georgia, Im 48 and my parents cooked this way my whole childhood!! Your comment may need to be approved before it will appear on the site. There are three common ways you can measure your ring size right at home so you can finally get your ring measurement right, for good. Recently, word has been spreading on the internetthat the (new) best way to cook bacon is in water. this link is to an external site that may or may not meet accessibility guidelines. Is there a brand that is still unadulterated? We grew up on it. Hello! How many times you render the grease will depend on personal preference. “Throw away the jar”??? Flipping helps to degrease the bacon. LOL! Arrrg! Step 3: As the pig fat continues to render, it will turn brown and start to crisp. I’ve heard from many old-time sources that pie crusts are best half butter, half lard, but I’ve always been a little scared to try (and my butter crusts turn out very well, thank you). Use a small pan for 3 ounces of bacon, a medium skillet for 6 to 8 ounces, and a large skillet for more. I’d recommend our recipe https://www.simplyrecipes.com/recipes/how_to_make_bacon_in_the_oven/ ! I have a Jet Stream Oven, one of those old infomercial contraptions that I cannot live without (can’t even tell you how many I’ve had over the years). Does anyone know of a good website that has different recipes using bacon fat/grease? You will have rendered fat, but also the cracklings (the stuff that doesn't render). However, when the fat started to look dark she would clean it. They’re fine to include when using bacon fat for most cooking purposes. Real Simple may receive compensation when you click through and purchase from links contained on I set the oven to 300 degrees and bake (not broil) a total time of 90 minutes, flipping the bacon over halfway through (45 minutes). Conclusion: bacon grease is more shelf-stable than sugar. 3. Technique Bacon, fat, frying, gluten free, Undieting Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. BTW – my total cholesterol is 117! Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. The rancidity we hear about is actually a chemical breakdown of the fat or other impurities in the oil. months. Usually I’ll throw it out, but last two times I saved it. I have tried this method but it seems I make it far too soft & it does not look white. Did anyone have a definite answer on how long the bacon fat will keep in the fridge? This is possibly due to the stabilizing effect of cholesterol. Rehydrate with some good concentrated real meat stock added to the water and cook with some rendered fat, and that stuff actually tastes like real meat again. 1 Cook bacon on medium low heat: Heat a large skillet on medium-low heat. She kept it in a cupboard next to the stove and used it for most of her cooking. Another good “warm” salad is dark greens, sauteed onions, bacon, blue cheese, dried cranberries, and candied pecans. I would have eaten every one of them if manners allowed. 2,. © Copyright 2021, 10 Virtual Games to Play When You Can't Be Together, A Guide for How to Measure Your Ring Size at Home, 13 Air Fryer Recipes That Are *Almost* Too Good to Be True, Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Guide to Tipping Etiquette in Every Situation, From Restaurants to Hair Salons, 9 Hair Color Trends Experts Predict for 2021, PowerPoint Parties Are the Socially Distant Party Trend You Have to Try: Here’s How to Host One. Pull up a chair! Basically you can use bacon fat for frying anything that would benefit from having the bacon flavor! I don’t fry bacon anymore. You’re melting down the white strips in the bacon … You should have seen my butcher’s face when I asked him if I could buy the skin and the fat of the chicken. The consistency can vary from a scoopable to pourable state depending upon temperature. You can use a crock pot, stovetop, or oven with either method. The water evaporated in two minutes, and then it was off to crispy-town for those strips. Step 2 Let the Water Come to a Boil Ingredients Rendered Bacon Fat (Bacon Cured with Water; May Contain Salt, Sea Salt, Potassium Chloride, Sugar, Brown Sugar, Smoke Flavor, Sodium Diacetate, Sodium … Did you know you can save this recipe and order the ingredients for. Course lots of times we cook with bacon, so we use both the bacon and the rendered fat from the bacon. Close the distance with fun games you can play from the comfort of separate homes. If you plan on storing the bacon fat for more than a few months, strain out the solids first before pouring it into a jar. There is a trick though to rendering good bacon grease. This is an absolutely wonderful post. Otherwise you’ll want to keep it stored in the refrigerator. Cut the solid From here, cook the bacon on a medium heat until the fat renders. so far i heard 2 month maybe and smell it, you’ll know. A Simply Recipes reader recently asked in the comments, “Where do I get bacon fat?” Great question, especially considering that we use bacon fat (also called bacon grease) around here in many of the recipes. At risk of stating the obvious, you render bacon fat by first cooking bacon. It will solidify as it cools and clog your drain. She said it was wasteful to throw it out. I suspected this method would take the longest, since all of the water has to evaporate before the bacon starts to crisp. this website. and if you remember your first lesson of chemistry (water and oil don’t mix) your jar of fat is a barren wasteland to microbes looking for home. You’re site is lovely. I use it in recipes and it tastes great. Never pour bacon fat down the drain! Its just how we do it, I agree with lots of posters about the old days, and how no refrigeration was available. Add pasta to pot with the rendered bacon fat. The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. Toss a cube or two into a pot of greens or beans or in the skillet for frying. Transfer to a heat-proof container and add the remaining 2 cup of … The first time I came across the instruction "render the bacon" in a culinary school recipe, I panicked a smidge. Employ gentle heat. 4. 2 Pour remaining fat into a jar: Pour the remaining fat in the pan into a jar, and put the jar into your refrigerator. water. Boy oh boy…did that make me realize I wasn’t in New York anymore! Pour it out of the corner of the pan into a jar. The "less water" strips retained some of their savory appeal, although they were still far less salty than the regular bacon, which, if you ask us, had the perfect balance of salt and fat. All the fat falls to the tray underneath. I’m surprised that no one has mentioned making gravy from bacon drippings. The regular method definitely splattered a bit more, and also got some burnt edges, but it was bacon at its best. Cooks the bacon in the microwave over T-bars inserted in a catch pan and the bacon grease accumulates in the pan. Reduce heat to medium and gently boil for 1-2 minutes. You have a few choices in how you break down your fat for rendering. Looking back, I’m not so sure that was a good idea…. As I know it clogs the pipes in the sink, I’m afraid using too much may cause the pipes in my body to clog! Use a boiler pan and you still have all the grease. Your oven could be hotter or cooler and some people like bacon crispy and some like it fatty. Turn the pot on a medium low heat and let the fat gently warm up and begin to … ~Elise, My mom kept all fats (bacon, chicken, EVERYTHING) all in one pot. A lot of microbes can grow on sugar or fat, but they need lots of water to do so. From a cook’s perspective: Onions sauteed in bacon grease is absolutely necessary to start refried beans, and more-or-less necessary for chili. If your jar is getting a little full, just use a couple spoonfuls to make popcorn. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. If you don’t filter out the solid bits, the fat can last a couple of months in the refrigerator before it starts to go rancid. Offers may be subject to change without notice. You don't want frying, just low, gentle heat. Thank you! https://www.realsimple.com/food-recipes/cooking-bacon-in-water You don’t have to deal with all that bacon grease erupting from the frying pan and making a huge mess. I remember her using boiling water & pouring it over so as to push the dark dirty bits through, then once the fat was set again she would pour off any liquid and scrape away the dark mess that had settled underneath. After all it’s a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. It could be that the pan is getting too hot, so the bacon is cooking unevenly and part of it is burning. cooled and solidified, you can skim the clear fat off thetop and discard the Sugar on the other hand absorbs water from the air and will eventually grow mold, but this takes a long time. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Add 4 cups water and one teaspoon salt. This is the only way to cook calves liver and onions. Please review the Comment Policy. Long shelf life. Intrigued, I commenced with a little Googling, and decided to do my own side-by-side taste test. For some reason, rendered pig fat (bacon grease and lard) and clarified butter (ghee) are very heat stable and don’t go rancid quickly after frying like vegetable oil. I always sort of make a combination dressing of the bacon fat and olive oil the onions are sauteed in. Make a roux with flour. When my mother told me it was bacon fat, well that somewhat grossed me out for a while, for decades actually. Set the heat to about Medium-Low, and let the bacon brown slowly and render out all of it’s fat. Hi Eva! a wide-mouthed container. In any event, I saved up chicken fat and skin each time I made chicken until I had enough to render to get about a cup of schmaltz. ~Elise. How long can you keep sugar without it going bad? I am so happy to see folks cooking with bacon grease. Some are old Wagners and one is a new Lodge I just ordered. GREAT tasting bacon and great way to harvest the renderings! In the less-water scenario, I started with 4 strips of bacon but just a couple tablespoons of water. And an egg fried in bacon, well, it’s unforgettable…. Bacon fat is such a flavorful fat to cook with. Though I had thrown all my bottles of cooking oil in a box, I transported my bacon … “For best results, [animal] fats should be rendered for storage. When cooking with bacon fat, spoon it out from the jar. Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy.