opiate82
Bronze Squire
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Most of the time it isn't plain. But you do bring up a good point, and with baked-bacon you can also easily save the grease with no dishes as well!
Gravy's Cooking Thread
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Pepper-bacon fat gets it's own special container, but the other non-plain stuff I just let go. I like old spaghetti jars (that are cleaned REALLY fucking well) or old hummus containers for storage. Benefit to glass is you can put shit in hot.
opiate82
Bronze Squire
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I love the pepper-bacon, but my wife loves the various smoked stuff. She does most of the shopping and holds veto powers over me.
I'm addicted to Kalamata olives from Costco so I have a ton of the jars they come in laying around and is my general grease storage container.
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I use it instead of oil or butter when frying usually. Making scrambled eggs or an omelette, I'll toss in a small scoop of bacon fat instead of butter. You render it and scoop it over if you need it. You can mix it into hamburger or other ground meat. I also like to spread it real thin and toast buns on flat pans/flat tops.
BrutulTM
Good, bad, I'm the guy with the gun.
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Eggs fried in bacon fat > eggs fried in anything else. That said, I don't save my bacon fat, but I do have some good fried eggs if I'm making bacon as well.
Also, bacon grease in the oven is better than having it raining all over your cook top and counter when you fry it in a pan. I never bake mine unless it's for a big group though just because of the time investment. The fried bacon will be done before the oven is even preheated.
Also, bacon grease in the oven is better than having it raining all over your cook top and counter when you fry it in a pan. I never bake mine unless it's for a big group though just because of the time investment. The fried bacon will be done before the oven is even preheated.
Gravy
Bronze Squire
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Somewhat unrelated, but we use only Kalamata olive oil from Trader Joes (it used to be cheap) because it's so damn deliciously fruity.
opiate82
Bronze Squire
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I throw mine in the oven cold and let it cook during the pre-heating. Generally it is about 20 minutes from oven-on to crispy-bacon and completely hands off. Use the time in between to prepare or cook whatever I'm covering in delicious bacon (salad, other breakfast foods, etc).
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So I had some frozen hash browns, the kind that are tiny strips of potato, and I cooked them in my waffle iron. It's awesome! Crispy hash browns in every bite, and nicely browned with no effort.
Gravy
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Big Phoenix
Pronouns: zie/zhem/zer
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Khane
Got something right about marriage
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Alright, so my oven range has a really stupid feature in that you can turn the damn knobs both ways and as a result I accidentally overturned the knob when I thought I had turned it off and it was just barely on high. I then left for like 2 hours and came back to a smokey house because my cast iron skillet was on the range.
From everything I've read the skillet is not ruined and I just need to re-season it but some people suggest completely stripping the old seasoning and others suggest just leaving and reseasoning a few times before cooking in it again.
The area that was exposed to the burner that was left on was a really small portion of the skillet on one side, like the size of a roll of quarters, it's a 12" skillet. What say you?
From everything I've read the skillet is not ruined and I just need to re-season it but some people suggest completely stripping the old seasoning and others suggest just leaving and reseasoning a few times before cooking in it again.
The area that was exposed to the burner that was left on was a really small portion of the skillet on one side, like the size of a roll of quarters, it's a 12" skillet. What say you?
BrutulTM
Good, bad, I'm the guy with the gun.
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Well, try this recipe if you care to. Some good tips in it either way.
Spiced slow-roast duck apple sauce | BBC Good Food
Keep in mind that duck is very greasy, so if you're going to try to cook it in a sauce, it might be best to break it down and do some pan frying first. Because of the grease content, I like to pair it with citrus. Lots of citrus. If you're bent on currie, you might try roasting it, and then letting it simmer in a coconut milk, curry paste, and lime sauce. Probably add some fish sauce and some kind of pepper for some heat. Good to add a veg to that mix, too, and cauliflower would be a good choice.
In any case, take any fat that you can collect from it and freeze it in small portions so you might use it for roasted/fried potatoes in the future.
Spiced slow-roast duck apple sauce | BBC Good Food
Keep in mind that duck is very greasy, so if you're going to try to cook it in a sauce, it might be best to break it down and do some pan frying first. Because of the grease content, I like to pair it with citrus. Lots of citrus. If you're bent on currie, you might try roasting it, and then letting it simmer in a coconut milk, curry paste, and lime sauce. Probably add some fish sauce and some kind of pepper for some heat. Good to add a veg to that mix, too, and cauliflower would be a good choice.
In any case, take any fat that you can collect from it and freeze it in small portions so you might use it for roasted/fried potatoes in the future.
Khane
Got something right about marriage
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This is pretty much exactly what I'm craving, and I bought a head of cauliflower as well. Danke.