ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What to do with LOTS of rendered bacon fat.
New Posts  All Forums:Forum Nav:

What to do with LOTS of rendered bacon fat. - Page 2

post #31 of 50

Frying in (a lot of) bacon grease is the only way to make today's eggs taste decent.  'Course I also have three heart conditions.  But I'm happy.  Used to fry plain bread in it, but kinda backed off of that one.  I make wilted lettuce salads for my wife that are great.  I'd make them for her more often if she'd wash and dry the leaves for me.

post #32 of 50

Ham biscuits

Brownies

Pecan Pie

 

These are ideas I haven't tried yet but recipes are out there. I use bacon fat in most of the ways already listed..

post #33 of 50

If I had lots of rendered bacon fat, I'd use it to make a very heavy roux. Mix up heavy cream cut with half-n-half, a little ham stock, salt, and 1:1 black + white pepper. I''d pour it over drop biscuits and flattened/hand breaded chicken breast. 

 

I mean, as long as we're clogging arteries. 

post #34 of 50
Quote:
Originally Posted by cheflayne View Post
 

We did a cooking class at work where the theme was bacon. One of the items taught was a bacon chocolate chip cookie where we substituted the bacon fat for the butter.

 

It imparts its character favorably in so many ways.  Speaking of chocolate, I found out quite accidentally that after searing a steak the fork used for turning, spattered, nay impregnated, with great salt and pepper, worked great for eating chocolate cake.

 

Rick


Edited by Rick Alan - 6/23/14 at 6:34pm
post #35 of 50

Volume-wise... Confit something approriate or a variety of things...

 

Confit was a method of storage without refridgeration,

You're in Canada? Go somewhere beautiful 'n remote ...I mean hike, bury your storage vessel near a special spot.

On the right occaision take your lady to the spot.

Pull out the bottle of wine from under the waterfall...

Scratch around in the dirt...     ...Suprise!!

 

oh yeah...  ...take a blanket.:rolleyes:

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
Reply
"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
Reply
post #36 of 50

You can always confit something with it.  That will impart that nice smokey flavor into whatever is preserved in it.  Use it to add flavor for sauces and soups.  Or you can always just fry or sauté things with it.  There are literally thousands of uses for it, so have fun and experiment.

post #37 of 50

Chris, you got me thinking of rillettes. But if the bacon was too, too smoky (I'm thinking of Neuske's, for instance), it might overpower the meat unless you blend it with rendered poultry fat. Rillettes du porc or du canard with fresh-baked baguette are among my foods I'd want if stranded on a deserted island.

:lips: 

 

Pastry for a savory pie or tart?

 

A bit tangential to this, but I seem to recall the an army long ago used pork fat to keep weapons and amunition from rusting by packing them in pork fat. When their Muslim allies found out about the material used, they were of course unable to handle the armaments. 

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #38 of 50

And what would you guys recommend for rendered chicken fat ?

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #39 of 50

Rendered chicken fat makes the best fried potatoes!

post #40 of 50
Quote:
Originally Posted by berndy View Post
 

And what would you guys recommend for rendered chicken fat ?

Schmaltz can be used for all the suggestions already given. I wouldn't use it in the sweets though.

post #41 of 50

Chopped chicken liver of course.

 

Ckicken fat imparts a sweet flavor, so I suppose it works well in pie crust.

 

 

Rick

post #42 of 50
Butter milk Chicken in bacon fat will do the trick. Done this before with excess bacon fat. Be prepared.... You would want to finish it all by yourself.
Edited by Alanvh1 - 7/20/14 at 11:17am
post #43 of 50

It's funny to see the old threads recycled.

 

Here's an odd use..........as lubricant for drilling into metal (mainly stainless steel). About 12 years ago, a Maintenance Director of the community I was Executive Food and Beverage Services Director showed me this technique. Darnedest thing....something about the bacon fat makes it ideal for lubricating the drill-bit and, since that day, I have yet to destroy a bit when I'm drilling into metal of any type.

post #44 of 50

Pork fat and animal fat in general was a preferred machine tool lube in the old days.  They would set the rendered fat in a warm place for a few days so the heavier, less desireable elements would settle out and coagulate at the bottom.  Not much worth the smelly gooy mess nowadays given what you can easily get like fast-tap and the like.

 

Rick

post #45 of 50

hi my name is chef jim nice to talk to a fellow chef what i would do with bacon fat is make a nice cajun roux half bacon fat half flour and cook till it is a dark golden brown then i would aadcelery greenpeppersandonions and simmer for about 10 minuts andaddchicken stockgarlic tomato sauces white wine fresh chopped parersly tabasco sauceand fresh diced chicken meat simmer for 15minutes and you have a nice chicken gumbo soup 

post #46 of 50

Been a long time...

 

"...maybe I'll fry some chicken. Never done that in bacon fat."

 

It's been done...

 

 

Down the Road a Piece

By Freddie Slack With the Will Bradley Trio, Freddie Slack

If you want to hear some Boogie, then I know the place
It's just an old piano and a knocked out bass
The drummer man's a guy they call eight beat Mac
You remember Doc and old Beat Me Daddy Slack
Mammy's sellin' chicken fried in bacon grease
Well come along with me boys it's just down the road a piece.

Mike  :thumb:

travelling gourmand
Reply
travelling gourmand
Reply
post #47 of 50

Here's a great version -

 

post #48 of 50

Way back on the first page someone recommended to use for refried beans.

Just a tip for those who love them but have a problem with the extra dietary fat.

 

If you use ham hocks or leftover ham bone/fatty pieces to flavor the beans during cooking there is no need to refry in fat of any sort.

Just plop the beans into a nonstick skillet (med high heat) and smash with a silicone potato masher adding a bit of water (or a ham stock if the beans are needing a bit more salt) to get the texture you want.

Easy peasy and not greasy!

 

mimi

post #49 of 50

Fried cabbage.  Lots of recipes on the web but we love this one:

http://allrecipes.com/recipe/23685/fried-cabbage-ii/

post #50 of 50
Bacon/chicken/turkey fat - how about some potato pancakes - sweet potato, zuke, spinach, mashed. Freeze em for later. Top with smoked salmon, creme fraiche or sour cream and fresh dill. Caviar if you got it.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What to do with LOTS of rendered bacon fat.