Re: [london.food] Bacon grease

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* Kate L Pugh (kake@xxxxx.xx) wrote:
> 
> 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?
> 

The simple option is just go fry something else afterwards, potato bread
is good, or just a plain old fried slice of bread is also nice. Your
only problem is a ridge pan, so maybe push the bread down to soak up
the juice or just use mushrooms and ignore the bread idea.

The secret of making a great fry is all about how you use the juices
from different things.

Greg


-- 
Greg McCarroll                         http://www.mccarroll.org.uk/~gem/
                                   jabber://greg@xxxxxx.xxxxxxxxx.xxx.xx
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• [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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