At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat once or twice during cooking. However, I just watched this video at Chow that instructs to never pour off the fat. Does the pool of hot fat help or hinder in achieving a uniformly crispy piece of bacon?
If a recipe calls for you to drain the fat, drain the fat. If you are trying to lose weight, drain the fat. If you don't want an unattractive glossy skim on top, or for it to cool and harden, drain the fat.
Having too much fat in your pan will possibly interfere with the frying technique you are using, which will change the end product. That said, it sounds like you are just frying bacon. In this case, it is totally a matter of personal preference; some people like very greasy bacon, some want to pretend there was no fat ever and drain obsessively and dry on paper towels twice.
From my experience cooking bacon, long and slow, I prefer to have a moderate amount in the pan. Some bacon will render fat more quickly and in higher volume than others. This is problematic when you are trying to ensure a crisp product at the end as the bacon can end up partially deep fried. If you find the fat interfering with the actual frying, drain it.
I also drain the bacon to ensure there aren't pools of bacon, howeverI don't prefer to dry it; normally I do a haystack on paper towels. I have made chili where the primary fat was bacon fat from a few pounds of bacon; in this case you still want to drain it, into the pot you will be making the chili in. This helps ensure that you are rendering as much fat as possible and that the bacon can be used later.
As for getting rid of the fat, don't pour it down the drain. If you're going to store it, strain it, keep it air tight, and put it in the fridge. If you're going to use it for the next thing you are making, strain it (or don't) and put it aside, but don't let it interfere with the focus, the frying of the bacon.
The Situation: Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast. Guy wants to cook potatoes in bacon fat Guy cooks bacon and places bacon on paper towels to dry off Guy cooks potatoes in left over bacon fat By the time potatoes are done (20 mins or so), the bacon is cold :( What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master "timing" when it comes to cooking two different parts of a meal at the same time
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?
heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside. Just after the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it was always solid. I have started saving the fat from my bacon, only the bottom of the can is the only part that ever congeals. The top always seems sort of semi-liquid. Is that ok? When cooking with it, what part should I use and what is the difference between solid and merely viscous bacon fat?
I see bacon in store that varies widely in price. From the bulk ends and pieces packed in a solid block to thinly cut off-brand to expensive thick cut bacon. Some of the differences in quality are obvious. The really cheap brands are thin enough to see through and very fatty. I haven't done side-by-side taste tests to judge for myself how bacon at various price points compare. What makes premium bacon more expensive? Is it simply a more meaty cut or is the smoking process more flavorful? The other side of the question is- How can I identify good bacon that has those characteristics
I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product. Anyone know or have tried these themselves?
I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far I've tried coconut oil, lard, ghee, and whole butter. They all work (and taste) fine, but there's definitely a difference in how well the oil runs off the top of the egg. Coconut oil seems to run off pretty quickly and get back in the pan to heat up again (which is what I want). The others seem to stick on top of the egg a bit more, which makes it harder to keep getting enough fat in my spoon
What is the difference between "rendered pork fat", lard, and bacon fat? I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan cookbooks, and well everyone knows bacon fat... so what is the difference ? Can you substitute them ?