 |
| Gratuitious bacon shot |
More specifically, bacon grease. My mom kept a coffee can by the stove to collect bacon grease so that it didn't clog up the disposal. She threw it out when it got full. I don't know for sure that my grandmothers or great-grandmothers kept a can by the stove the collect bacon grease, but if they many housewives of their generation did and it was to use for cooking. Most cookbooks written before the 1960's don't specify what kind of fat to use in a recipe...because the cook might have been using rendered bacon fat just as often as oil or butter.
But it's so high in fat!! So are butter and olive oil, actually. It's all fat, and you shouldn't go bonkers with any of it really. Bacon grease is immensely flavorful (like butter) with a high smoke point (like canola oil). You don't have to drown all your cookery in bacon fat, but a tablespoon added to other fats will help correct their deficiencies. Just don't add any extra salt to the recipe.
Pin It
