When Grumpy Cat’s talking, you best listen.
The first rule of Bacon Club is NEVER THROW AWAY BACON FAT. There is so, so much you can do with it. You can use it more or less any time a recipe asks you to sauté or roast food with another fat like olive oil or vegetable oil — except that this way, that food will end up gloriously anointed with smoky, salty, delicious bacon flavor. And sure, you could limit the application of this magical liquid pork to just savory-type stuff, but also: bacon cookies.
First, here’s how bacon fat is born into the world:
1. Buy bacon.
2. Saute it.
3. Once the bacon is out of the pan, pour the drippings into a heat-proof bowl. The brown bits will sink to the bottom. Some people like to use those brown bits when they cook with bacon fat, because the bits are full of flavor. Some people like to strain them out through cheesecloth or a coffee filter.
4. Store bacon fat in a covered jar in your refrigerator and use within 3 months.
4. Use it to cook sunny-side-up eggs.
Above: Sunny Side Up Egg in Shaved Asparagus Ribbon Nests via Apron Strings
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