Re: [london.food] Bacon grease

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On Wed, Aug 13, 2003 at 08:51:54PM +0100, Kate L Pugh said:
> I've been doing bacon in a ridged pan on top of the stove.  I prefer
> back bacon, but Richard and Mark have a freezer stash of streaky.
> I've noticed that the streaky bacon gives off quite a lot of fat and
> was wondering if there's any way of using this to flavour other stuff.
> I mean, it comes out of bacon; it must have flavour, right?  Any hints?

Yes. Pour the grease through a sieve into a nice pot or bowl and then 
cover it and stick it in the fridge. It'll seperate out and thicken and 
is lovely for cooking things like Yorkshire Pudding and onions. And 
mexican food, bizarrely. 

I also like it on toast, with salt.

Mum used to have a small bowl of it in the fridge unless memory fails 
me. 

Just keep topping it up. I think it keeps for a couple of weeks. 

• [london.food] Bacon grease Kate L Pugh 20:51 on 13 Aug 2003
  I've been cooking breakfasts quite a bit on the weekends recently -
  • Re: [london.food] Bacon grease Simon Wistow 09:49 on 14 Aug 2003
    Yes. Pour the grease through a sieve into a nice pot or bowl and then
  • Martin Frost 09:58 on 14 Aug 2003
    Well, the easiest way is just to substitute it for some of the fat
    • Roger Burton West 10:12 on 14 Aug 2003
      Hmm. My experience of fat with bits of any sort in it is that it looks
      • too deep to show
  • Greg McCarroll 11:08 on 16 Aug 2003
    The simple option is just go fry something else afterwards, potato bread

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