How To Filter Bacon Grease

Ahhh, aye... Salary Fat.

Now this, my friends, is a truthful staple of the southern kitchen in my little ole apprehensive opinion and information technology is a rare southern household that doesn't have a Mason jar or grease pot full of this hanging around the stove or in the fridge.

Class lots of times we cook with salary, so we use both the bacon and the rendered fatty from the bacon. Yum - zilch like salary. Bacon fat just adds so much flavor to cooking it is impossible to match with any other fat, fifty-fifty butter, and y'all know I love butter.

First, while we're here on fats... {pulls out soapbox} as far as the butter versus margarine argument, I just flat out don't believe in using margarine. Flow. I know there are arguments on both sides of the consequence and more often than not people utilize margarine for health reasons, but even all the same, I question that, because I believe that butter is the improve choice when at that place is a health reason, when it is used it in moderation.

Here are my arguments. For i, butter is all natural. Butter is made from churning the foam that rises to the top of milk - that'due south it - so I know that butter is natural and my body immediately recognizes information technology for what it is. Butter is a bang-up source of fat soluble vitamins A, D, E, and Grand and contains natural fat acids our bodies demand.

Margarine has its showtime from very low quality, chemically extracted refined vegetable oils to brainstorm with. It often contains trans-fatty acids and toxic residues resulting from the process of turning that poor quality oil into a solid substance. These residues in backlog tin crusade lung cancer, kidney disease, depression and contribute to diseases such as arteriosclerosis, high blood pressure and malignancies. Margarine also contains artificial coloring agents to make it look like butter. Butter does not contain those trans-fatty acids or toxic metals or artificial colors.

Yeah, margarine is cheaper, but considering that it is completely nutritionally bankrupt in comparing to the purity of butter, is that really a deal? I cull to pick my budget battles and pinch my pennies in other areas to pay a lilliputian more for things like real vanilla and pure butter.

And then, for me, butter wins hands down. Now... of course, I'm non gonna call yous out as incorrect for what you choose to utilize - I would never practice that! Any you apply is right for you and who am I to attempt and tell you otherwise?! I'thousand just sharing why I choose to employ butter. That's my story and I'g stickin' to it! ;) {tucks away soapbox}

But... nosotros're hither to talk about bacon fat correct at present!

Except for the strainer that is built into my grease pot, I don't worry as well much over straining it well,except for in some cases when I am about to utilize it, most frequently with a night roux since I don't want the solid $.25 of bacon in there to burn my roux. So I but warm information technology and strain it earlier using it. But equally far as storing the rendered salary fatty, when I melt bacon, I but cascade the drippings into my lilliputian grease pot or a mason jar and I go on it stored in the refrigerator. I know that some folks keep their bacon fat right on the stove or the counter. I don't know if they are straining information technology well kickoff or not, but the idea of pieces of pork possibly being in that fat and going rancid and growing bacteria is disturbing to me, so I just play information technology safe and go along my jar in the fridge. When you pull it out to apply it, just describe your spoon downwards to the bottom to plow the drippings and scoop from in that location, that way you lot're always circulating the older fat to the pinnacle.

If you want to strain it, while information technology's withal pretty warm and liquid, just place a java filter or a paper towel over a spouted container of some sort like a glass Pyrex measuring loving cup and cascade the bacon fatty through the filter. This will remove the solid bits that are left backside from cooking the bacon. Discard the filter and transfer the strained fat into your Mason jar or some other drinking glass container - don't use plastic - and stick that in the fridge.

What exercise yous utilize it for? Well, I'll be the first to tell you that I use center healthy oils like olive oil wherever I can. But sometimes getting a petty boost of flavor from bacon drippings tin really make a departure in season. Just nearly any place where you would generally utilize butter or oil to saute or flavor a dish, or oil to fry, you can utilise bacon fatty.

On the occasion when I decide I desire a muddy fried egg, I ever cook a strip or two of bacon and cook my eggs right in the bacon drippings. I like my whites cooked and my yolks runny, so if I have made two strips, I'll crumble up one of them and sprinkle it right on acme of my eggs simply earlier I dig in. I've made my fried eggs that manner forever and I dearest them. I'd eat them every day if I could get away with it. I practice my Birds in a Nest in salary drippings too.

I utilize salary drippings a lot for my skillet cornbread, not only to coat the skillet to produce that wonderful crunchy crust we all love, only then afterwards I swirl it effectually, I pour it right into the batter equally my fat. I just love the flavor it adds to cornbread, and sometimes I'll even add in some crumbled salary. It'south groovy for erstwhile fashioned skillet biscuit breadstuff besides. Information technology's even good with chex mix, though I still lean toward butter for that snack myself.

When I am making a light roux or gravy, bacon drippings add wonderful flavor to chicken gravy, or peppered milk gravy for craven fried steak. I employ salary drippings in combination with butter for my loaded broiled potato soup.

I utilise either bacon fat or bacon in combination with the drippings for many dishes I practise, like when I make fried cabbage, collards or turnip greens, skillet potatoes, southern style green beans too as my sweetness and sour greenish beans. I use it for cream corn, drizzle it over crispy smashed potatoes, creamed squash and fried corn, merely it's even great to use for a quick pan saute of fresh spinach or fresh greens too, both of which I love even though the Cajun won't touch either. I even use some salary drippings in my skillet fried apples!

It's great for shallow frying meats, or even for browning grilled sandwiches, or fifty-fifty murphy cakes. I utilize bacon with the drippings for pot roasted chicken and the fat fifty-fifty makes a swell salad dressing. It'south neat for okra and tomatoes, or even just for sauteing okra in before adding it to a gumbo.

How long are stored bacon drippings skilful for? That's subjective I reckon! Depends on how frequently you apply information technology and how you store it. The nutrient police will tell yous to use it up from the refrigerator within nigh six months, just I hesitate to say how long I've had my jar going. I just top the jar off with the new strained drippings, and take a spoon to turn it over and then that the older drippings come on meridian each fourth dimension that I take it out of the refrigerator. Frozen, information technology keeps for a little bit longer.

Yous run across? Cooked bacon and the residual drippings really are quite versatile! Just search my site using that search bar in the upper right hand corner with terms like salary fatty or bacon drippings, and I'm certain at that place are many things that volition motivate your imagination, but start saving your salary fatty, and don't forget ... employ it!

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How To Filter Bacon Grease,

Source: https://www.deepsouthdish.com/2009/05/how-to-render-use-bacon-fat.html

Posted by: hansontruckly.blogspot.com

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