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Recipe: Perfect Use of the Byproduct of bacon drippings

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Use of the Byproduct of bacon drippings. See recipes for Use of the Byproduct of bacon drippings too. Bacon Drippings, or Bacon Fat, is the fat that comes out of bacon while cooking and collects in the pan. It is a thick fat that is semi-solid at room temperature, and liquid when heated.

Recipe: Perfect Use of the Byproduct of bacon drippings

Overall I'd have to say yes, you can substitute bacon fat for lard and still get a good result. Bacon is brined and sometimes smoked, so the leftover drippings are going to have a slight bacony flavor to them. This can work well in some dishes, but in others you may not want that flavor. You can have Use of the Byproduct of bacon drippings using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Use of the Byproduct of bacon drippings

  1. It’s 2-1/2 cup of salad mix.
  2. It’s 2/3 pound of fried bacon.
  3. It’s To taste of salt.
  4. It’s 4 slices of bread.
  5. You need 4 teaspoon of mayonnaise.
  6. It’s To taste of red wine vinegar.

Bacon Drippings, or Bacon Fat, is the fat that comes out of bacon while cooking and collects in the pan. It is a thick fat that is semi-solid at room temperature, and liquid when heated. Meanwhile, cook thinly sliced red onions in a few spoonfuls of melted bacon fat until. Pork Fats: lard, other rendered pork fat, and bacon grease (bacon fat, bacon drippings, etc).

Use of the Byproduct of bacon drippings step by step

  1. I made bacon drippings for the holidays coming up. I have got to use the byproduct for something, let's make sandwiches I have a little bit of salad mix leftover..
  2. Add mayonnaise to the bread. Add the salad mix. Season with salt and vinegar..
  3. Add the bacon.
  4. Serve I hope you enjoy!.

Bacon Grease: the byproduct of cooking bacon. When you cook bacon, you are essentially rendering the solid fat into a liquid by heating. It has been flavored by the seasoning/ brine/ smoking of the bacon. Leaf Fat: the fat comes from around the kidney. A byproduct of cooking bacon this way is a pan of transparent, liquid fat you can pour into a heatproof ramekin (strain it through a piece of cheesecloth to filter out any bacon particles) and refrigerate.