# Tell me why I should save rendered bacon fat **URL:** \ **Category:** Cafe Society\ **Created:** [January 15, 2010, 5:03am UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048 "2010-01-15T05:03:25Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [January 15, 2010, 5:03am UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/1 "2010-01-15T05:03:25Z")
When I cook bacon in a pan, I usually blot the excess grease as I go along - it seems to make the bacon (mmm … bacon!) come out extra crispy. It dawned on my tonight, while cooking bacon as a garnish for butternut squash soup, that all those greasy paper towels are starting to add up. So, Dopers of the Cage Society … convince me that I should be pouring off my liquid bacon grease into a coffee can or something. Give me recipes that require starting with rendered bacon fat. (Please!) For the record, I already save the raw, uncooked fatty bits of bacon that I slice off of my cookin’ bacon - they go in a baggie in the freezer and eventually find their way into beans and such. But this is a different application from that, right? Liquid rendered fat vs. uncooked scraps? ---
**Author:** ![MitzeKatze](https://avatars.discourse-cdn.com/v4/letter/m/ad7895/32.png) [@MitzeKatze](https://boards.straightdope.com/u/MitzeKatze)\ **Post date:** [January 15, 2010, 5:09am UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/2 "2010-01-15T05:09:02Z")
> [@purplehorseshoe](#): > > So, Dopers of the Cage Society … convince me that I should be pouring off my liquid bacon grease into a coffee can or something. Because it is so wonderful and tasty! You can use the bacon fat for so many things and it will add a depth of flavor you had no idea was possible. You can use it for frying (that’s a no-brainer) but also as the fat in cornbread, biscuits (the American kind) and almost any other savory dish (I would not try it in cakes or sweets ;)). Just substitute the bacon grease for the fat in the recipe- it works particularly well in place of shortening or lard. You can also add a spoonful or so of bacon grease instead of bacon to beans, soups, green beans…and just about everything. Mmmmmmmm…bacon grease. 😉 ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [January 15, 2010, 5:25am UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/3 "2010-01-15T05:25:17Z")
Use it to fry eggs. Use it to brown pork. Use it to pop popcorn instead of oil (especially if you have little browned bits of bacon in it) - it’s awesome. Use it to saute onions. Use it pretty much in place of oil for sauteing anything. I keep mine in the freezer or refrigerator. It can go rancid if you leave it out on the counter. ---
**Author:** ![EvilTOJ](https://avatars.discourse-cdn.com/v4/letter/e/ee59a6/32.png) [@EvilTOJ](https://boards.straightdope.com/u/EvilTOJ)\ **Post date:** [January 15, 2010, 9:41am UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/4 "2010-01-15T09:41:06Z")
Oh man, using bacon grease to pop popcorn? I need to stop at the store on my way home from work for a lb of bacon and some bagseed popcorn now! ---
**Author:** ![DrFidelius](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/drfidelius/32/3447_2.png) [@DrFidelius](https://boards.straightdope.com/u/DrFidelius)\ **Post date:** [January 15, 2010, 12:49pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/5 "2010-01-15T12:49:26Z")
What if you run out of KY Jelly? ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [January 15, 2010, 12:54pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/6 "2010-01-15T12:54:16Z")
> [@DrFidelius](#): > > What if you run out of KY Jelly? Squeal like a pig. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 15, 2010, 12:57pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/7 "2010-01-15T12:57:36Z")
The hotel that I stay at in Germany serves bread with a ball of _something_ made essentially of bacon fat with little bacon crisps in it (and something else; they told me once but I’ve forgotten). You just spread it on the bread and it melts as you spread the stuff. It’s delicious, but I always limit myself to one small piece of bread since I want to live past the age of 50. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [January 15, 2010, 1:32pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/8 "2010-01-15T13:32:48Z")
I make grilled cheese sandwiches in bacon fat, if I have bacon fat. I mean, it’s grilled cheese. Flavored with bacon. As long as you don’t tell your cardiologist, you’re in heaven. I also flavor green beans and other veggies with bacon fat, if I have it. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 15, 2010, 1:35pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/9 "2010-01-15T13:35:23Z")
We have a family recipe passed down from my Dad’s side that is chicken fried in bacon fat. Incredibly yummy! My Dad also uses it to make bread, instead of oil. He grew up in logging camps, and he’s told me that the loggers used to pour liquid bacon fat over pancakes and top it with white sugar. I can’t say I’ve tried that, but you’re welcome to! ---
**Author:** ![PapSett](https://avatars.discourse-cdn.com/v4/letter/p/ecc23a/32.png) [@PapSett](https://boards.straightdope.com/u/PapSett)\ **Post date:** [January 15, 2010, 1:46pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/10 "2010-01-15T13:46:11Z")
Best application of bacon grease: Boil 1 lb. elbow macaroni. Drain well. While macaroni is boiling, cut up 1 lb. of bacon into 1" pieces. Use a BIG skillet. Fry, stirring around to cook evenly. Chop up 1 large onion. Dump onion and macaroni into pan with bacon. Salt and pepper to taste. Stir regularly to keep from sticking. Fry till browned andd crispy. Simple, and the best heart-attack side dish ever. 😃 ---
**Author:** ![Chicken\_Fingers](https://avatars.discourse-cdn.com/v4/letter/c/51bf81/32.png) [@Chicken\_Fingers](https://boards.straightdope.com/u/Chicken_Fingers)\ **Post date:** [January 15, 2010, 4:04pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/11 "2010-01-15T16:04:41Z")
When making clam chowdah, you must saute the onions in bacon fat. Or else! ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [January 15, 2010, 4:26pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/12 "2010-01-15T16:26:07Z")
I’ve posted this recipe on this site before, but this thread seems to call for it! **Harvest Stew** 2-3lb venison _or_ beef roast/stewing beef Bacon fat 1 large or 2 small onions, chopped 4 small or 3 large potatoes, peeled and diced 2lb carrots, sliced 4 stalks celery, washed and rough-sliced 3 good cooking apples, cored and sliced but not peeled 2 bay leaves 3C _each_ beef stock and apple juice/cider (cider is best, but you can’t always find it) 1/2C red wine vinegar 1/4C apple juice/cider (separate use) 2Tbsp corn starch Salt and pepper Herbs De province or whatever seasonings tickle your funnybone in recipes like this Season meat with salt, pepper and herbs/seasoning. Heat bacon fat in large skillet. Brown meat in bacon fat, remove meat to 6qt. slow cooker. Add onion and celery to bacon fat, sautee until they are just beginning to caramelize/tenderize/‘get happy’. Add browned onion and celery, as well as carrots and potatoes to slow cooker (do _not_ add apples yet). Add beef stock and apple cider and vinegar Add bay leaves Cook on high for 6-8 hours, or until meat starts to fall apart and veggies are getting nice and tender. Add sliced apples, continue cooking until apples are _just starting_ to get tender (you don’t want applesauce in your stew!) Remove bay leaves Mix final apple cider with corn starch and stir into stew until thickened to taste Serve with a nice crusty bread or rolls The combo of beef stew and apples/cider sounds really, really strange, I know. Everyone I’ve ever fed this to has said “You can’t put apples in beef stew!” and then loved it! Browning the stew meat in bacon fat adds a layer of flavor and smokiness that you don’t get otherwise. If you get the bacon fat by cooking bacon just before starting the stew, you can serve the stew with crispy, crumbled bacon bits as a topping/garnish. The addition of vinegar with the cider gives the whole stew a kind of sweet and sour thing, and it’s even _better_ the next day!🙂 ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [January 15, 2010, 4:30pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/13 "2010-01-15T16:30:34Z")
Thank you, Dopers of the CaFe Society!! (“Cage Society??” :smack: that’s what I get for typing in a hurry while the bacon cooks!) ShibbOleth, that sounds sort of like what I had in Poland while visiting relatives. The Poles there all looked down on bacon-fat-spread-on-bread as the lowest form of peasant food. Meanwhile, there’s me, a little kid who never tasted such a heavenly concoction before. I vividly remember two things: the wonderful taste, and the fact that I ate so much of it I promptly threw up. PappSett, I do a similar thing with leftover pasta. Re-fry with bacon’n’onion. Mmm… This popcorn idea … I must try it! Thanks, all! ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 15, 2010, 4:32pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/14 "2010-01-15T16:32:18Z")
Lordy, it fries up the best homefry potatoes with onions. ---
**Author:** ![tr0psn4j](https://avatars.discourse-cdn.com/v4/letter/t/958977/32.png) [@tr0psn4j](https://boards.straightdope.com/u/tr0psn4j)\ **Post date:** [January 15, 2010, 4:45pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/15 "2010-01-15T16:45:15Z")
Biscuits and Gravy! Brown the sausage with the bacon fat! Also make the roux with the bacon and sausage fat. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 15, 2010, 5:27pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/16 "2010-01-15T17:27:21Z")
Bacon fat is a must for making skillet cornbread. Grilled cheese sandwiches, too, as others have mentioned. ---
**Author:** ![mbh](https://avatars.discourse-cdn.com/v4/letter/m/a6a055/32.png) [@mbh](https://boards.straightdope.com/u/mbh)\ **Post date:** [January 15, 2010, 6:33pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/17 "2010-01-15T18:33:27Z")
My parents had a friend who was fanatically health-conscious. Everything had to be sugar-free, salt-free, fat-free, etc. However, he did have a fondness for ginger snaps. But none of them were ever as good as the ones his mother used to make. My mother took this as a challenge. She tried every recipe she could find, to no avail. One day, she heard my father reminiscing fondly about his aunt’s ginger snaps. So my mother called the aunt and asked her for her secret recipe. “Oh, I just use the one in the Betty Crocker cookbook. But instead of shortening, I use bacon grease.” My mother cooked up a batch, and presented them to the friend. Success! The friend asked what was in them. Mom smiled and said, “You don’t want to know.” ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [January 15, 2010, 9:30pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/18 "2010-01-15T21:30:49Z")
Garlic, roasted in bacon fat is amazing. I generally do it in regular olive oil. Peel a ton of garlic, leave the individual cloves whole. Put in an oven safe cooking vessel. I use a small individual size casserole dish. Fill with oil (or bacon fat) to almost cover. Sprinkle a bit of kosher salt over the top. Place in a 350F oven until brown. (This usually takes me 60-90 minutes) You may need to rotate the cloves to get even browning. Store in a canning jar (or other container with lid) in the fridge until needed. I use them on all sorts of things. Pasta, pizza, toast, etc… I’ll also second the Biscuits & gravy. Either as the shortening, or the roux base, or both. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 15, 2010, 9:46pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/19 "2010-01-15T21:46:49Z")
It’s great for frying fish from what I remember/hear… Makes some great cornmeal breaded and shallow fried, authentic Southern catfish, okra, eggplant, and green tomatoes. Dip any of the above in a milk with beaten eggs eggwash and then press into and coat in a breading made with equal parts Wondra flour and Cornmeal, seasoned with salt pepper and a touch of cayenne. Fry till Golden Brown in about an inch of bacon grease inside of a cast Iron skillet. ---
**Author:** ![jumala](https://avatars.discourse-cdn.com/v4/letter/j/e9bcb4/32.png) [@jumala](https://boards.straightdope.com/u/jumala)\ **Post date:** [January 15, 2010, 9:47pm UTC](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048/20 "2010-01-15T21:47:53Z")
You can make a really good warm vinaigrette with bacon grease. It has to be melted, of course, then whisk in fresh lemon juice or red wine vinegar and some minced shallots. Also pepper, maybe a little salt too. It’s really good on a spinach or romaine salad with eggs, toasted almonds, tomatoes and some freshly grated parmesan. Yum. I think I just decided on dinner tonight. [Next page](https://boards.straightdope.com/t/tell-me-why-i-should-save-rendered-bacon-fat/525048.md?page=2)