I have a mini-oven with a tray I use to fry my bacon for breakfast. Quite a bit of fat leaks out from the bacon onto the tray. It sits there, in room temperature for a day or two, then I put more ...
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 ...
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 ...
I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handling this addition? For example, should I ...
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 ...