Join Early Retirement Today
Reply
 
Thread Tools Search this Thread Display Modes
Cooking with bacon fat
Old 08-22-2012, 03:06 AM   #1
Thinks s/he gets paid by the post
obgyn65's Avatar
 
Join Date: Sep 2010
Location: midwestern city
Posts: 4,061
Cooking with bacon fat

With so many references to bacon in our forums, I thought I should add mine...

Cooking With Bacon Fat (PHOTOS)
__________________

__________________
Very conservative with investments. Not ER'd yet, 48 years old. Please do not take anything I write or imply as legal, financial or medical advice directed to you. Contact your own financial advisor, healthcare provider, or attorney for financial, medical and legal advice.
obgyn65 is offline   Reply With Quote
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!

Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that Early-Retirement.org is a great community to join. Best of all it's totally FREE!

You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!

Old 08-22-2012, 06:04 AM   #2
Thinks s/he gets paid by the post
 
Join Date: Jun 2010
Location: France
Posts: 1,195
Every savvy French homemaker has a can or jar of confit de canard in the cupboard for when people have to be fed in a hurry. It's packed in duck fat - getting on for half the weight (certainly half the volume) of the container. You open the can, drain the fat into a pan to make the world's best sauté potatoes, and just warm the duck pieces through. Add a sharp green salad and you have a fabulous meal in 10 minutes.
__________________

__________________
Age 56, retired July 1, 2012; DW is 60 and working for 2 more years. Current portfolio is 2000K split 50 stocks/20 bonds/30 cash. Renting house, no debts.
BigNick is offline   Reply With Quote
Old 08-22-2012, 07:43 AM   #3
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
freebird5825's Avatar
 
Join Date: Feb 2008
Location: East Nowhere, 43N Latitude, NY
Posts: 9,017
I keep 1 small jar of bacon fat in my freezer for those rare times I use it.

Homemade peirogies just HAVE to be sauteed in bacon fat and onions. Mmmmmmmm...mmmmmmmmmmmmmmmm
I also add a little to homemade baked beans and green pea soup for some extra flavor.
__________________
"All our dreams can come true, if we have the courage to pursue them." - Walt Disney
freebird5825 is offline   Reply With Quote
Old 08-22-2012, 08:20 AM   #4
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
pb4uski's Avatar
 
Join Date: Nov 2010
Location: Vermont & Sarasota, FL
Posts: 16,411
I drain bacon fat into a metal coffee can that I store in a cabinet and then use periodically in lieu of oil for cooking/frying.
__________________
pb4uski is offline   Reply With Quote
Old 08-22-2012, 09:35 AM   #5
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
I can buy fresh rendered roasted lard here in the Valley. Keeps in the fridge. It's not white like baking lard, it's brown. Not quite the same as bacon fat (no smoke or salt), but it sure is key to beans.

If I want bacon fat, I render it from bacon (we don't eat bacon for breakfast - I only add it to some dishes). This also goes in beans if I'm making Frijoles Charros (savory whole beans). Chorizo too! The Valley Mexicans seem to require at least 3 kinds of pork in their beans, and they'll add chicharones (pork cracklings), and/or several other pork cuts - regular, pickled, or smoked - if they can.
__________________
Well, I thought I was retired. But it seems that now I'm working as a travel agent instead!
audreyh1 is online now   Reply With Quote
Old 08-22-2012, 09:44 AM   #6
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
Though I use bacon fat, occasionally the smokey flavor does not go right with the dish. Pure lard, I have not used, though I can get fatty cut and render it myself.

I love duck confit. Do not know how to make it, but often go to a French restaurant for it.

Speaking of that, it's about time for me to get a fix of confit de canard.
__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Old 08-22-2012, 09:51 AM   #7
Thinks s/he gets paid by the post
photoguy's Avatar
 
Join Date: Jun 2010
Posts: 2,301
Once while camping, we cooked the scrambled eggs in the left over bacon fat and it soaked it all up. At any other time this would have been totally repulsive but spending the whole day canoeing / portaging meant that pretty much anything tasted good.
__________________
photoguy is offline   Reply With Quote
Old 08-22-2012, 10:20 AM   #8
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
I haven't tried duck confit myself. I have a friend that says it's great. I noticed that Costco sometimes has a duck package available for order "6 Magret Duck Breasts & 6 Duck Confit Legs", but I have to wait until I have a neighbor to share such an order with.

I see you can order directly on line from their supplier: Duck Leg Confit, Buy Duck Confit Online
__________________
Well, I thought I was retired. But it seems that now I'm working as a travel agent instead!
audreyh1 is online now   Reply With Quote
Old 08-22-2012, 10:39 AM   #9
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
easysurfer's Avatar
 
Join Date: Jun 2008
Posts: 7,885
What am I missing something? Isn't the bacon grease/fat unhealthy for you?

Bacon grease: The fountain of youth? – Eatocracy - CNN.com Blogs

Or is it a case of if it won't kill you, it'll make you stronger?
__________________
Have you ever seen a headstone with these words
"If only I had spent more time at work" ... from "Busy Man" sung by Billy Ray Cyrus
easysurfer is offline   Reply With Quote
Old 08-22-2012, 10:41 AM   #10
Moderator Emeritus
 
Join Date: May 2007
Posts: 11,037
Quote:
Originally Posted by BigNick View Post
Every savvy French homemaker has a can or jar of confit de canard in the cupboard for when people have to be fed in a hurry. It's packed in duck fat - getting on for half the weight (certainly half the volume) of the container. You open the can, drain the fat into a pan to make the world's best sauté potatoes, and just warm the duck pieces through. Add a sharp green salad and you have a fabulous meal in 10 minutes.
Yum, potatoes fried in duck fat... I buy duck breasts and remove the skin and fat which are cut into small cubes. I place the cubes in a pan to render the fat and fry the skin. The rendered fat goes into a mason jar for later use, and the bits of fried skin are delicious as salad toppers. I use the breast to make this delicious recipe:

http://www.nytimes.com/2011/08/03/di...ipes.html?_r=1
__________________
FIREd is offline   Reply With Quote
Old 08-22-2012, 10:42 AM   #11
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
easysurfer's Avatar
 
Join Date: Jun 2008
Posts: 7,885
This sounds delicious:

How To Make Bacon Fat Popcorn | The Kitchn
__________________
Have you ever seen a headstone with these words
"If only I had spent more time at work" ... from "Busy Man" sung by Billy Ray Cyrus
easysurfer is offline   Reply With Quote
Old 08-22-2012, 10:50 AM   #12
Moderator
rodi's Avatar
 
Join Date: Apr 2012
Location: San Diego
Posts: 8,804
My mom used to keep a jar of bacon grease in the fridge - and use it for eggs, etc.

We don't buy bacon that often - but when we do, we use the same pan (grease and all) to cook up the eggs that go with the bacon... and sometimes to cook up other stuff (add it to soup or beans.)

If we bought/ate more bacon - we'd definitely be cooking with the bacon fat more. So tasty for savory foods.
__________________
rodi is offline   Reply With Quote
Old 08-22-2012, 10:57 AM   #13
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
Quote:
Originally Posted by easysurfer View Post
What am I missing something? Isn't the bacon grease/fat unhealthy for you?

Bacon grease: The fountain of youth? – Eatocracy - CNN.com Blogs

Or is it a case of if it won't kill you, it'll make you stronger?
Well, lard (pork fat) is lower in cholesterol than butter.
__________________
Well, I thought I was retired. But it seems that now I'm working as a travel agent instead!
audreyh1 is online now   Reply With Quote
Old 08-22-2012, 11:02 AM   #14
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
Quote:
Originally Posted by photoguy View Post
Once while camping, we cooked the scrambled eggs in the left over bacon fat and it soaked it all up. At any other time this would have been totally repulsive but spending the whole day canoeing / portaging meant that pretty much anything tasted good.
One would surely want to load up on high-caloric stuff such as bacon fat for activities like that. It will all come out through one's pores as sweat.
__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Old 08-22-2012, 11:04 AM   #15
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
freebird5825's Avatar
 
Join Date: Feb 2008
Location: East Nowhere, 43N Latitude, NY
Posts: 9,017
Quote:
Originally Posted by photoguy View Post
Once while camping, we cooked the scrambled eggs in the left over bacon fat and it soaked it all up. At any other time this would have been totally repulsive but spending the whole day canoeing / portaging meant that pretty much anything tasted good.
Mr B's version of this idea is to cook eggs in the fat from fried linguica (Portuguese spicy sausage). WOW!

for the curious...http://www.wisegeek.com/what-is-linguica.htm
__________________
"All our dreams can come true, if we have the courage to pursue them." - Walt Disney
freebird5825 is offline   Reply With Quote
Old 08-22-2012, 03:00 PM   #16
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
haha's Avatar
 
Join Date: Apr 2003
Location: Hooverville
Posts: 22,382
# 1 illustration, caramel baconfat french toast, may be the royal road to morbid obesity.

Ha
__________________
"As a general rule, the more dangerous or inappropriate a conversation, the more interesting it is."-Scott Adams
haha is offline   Reply With Quote
Old 08-22-2012, 07:23 PM   #17
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
Preparing my own duck confit. That's it. That's my quest. It is not that tough. And I will make it for immediate consumption, not as a preserve.

More than 10 years ago, one Xmas or Thanksgiving I do not remember, on the spur of the moment, I decided to make duck ŕ l'orange for 20 people. I was able to pull it off, and my guests (all family) loved it. Have not made it since. I will give them duck confit next time.
__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Old 08-22-2012, 09:10 PM   #18
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
audreyh1's Avatar
 
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 16,457
My neighbor who likes duck confirms that it's not difficult to make duck confit. She also makes cassoulet.

I've never used it, so I have no idea what I'm missing.

We do love duck however, but roasting a whole duck is a messy pain. Better to go to the oriental restaurant and eat their duck .
__________________
Well, I thought I was retired. But it seems that now I'm working as a travel agent instead!
audreyh1 is online now   Reply With Quote
Old 08-22-2012, 09:16 PM   #19
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
NW-Bound's Avatar
 
Join Date: Jul 2008
Posts: 19,401
Umm... I enjoy both roasted Peking duck and duck confit. The ducks may walk the same and look the same (when still live of course), but the dishes of course have different tastes.

PS. I never thought of making Peking duck at home. Seems to require some exotic techniques to get the crispy skin. I am curious now.
__________________

__________________
"Old age is the most unexpected of all things that can happen to a man" -- Leon Trotsky
NW-Bound is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


 

 
All times are GMT -6. The time now is 07:22 AM.
 
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.