HOME > Chowhound > Home Cooking >

Discussion

What's something unique that you do when you cook?

I was thinking about this tonight when we made BLTs for dinner. We bake the bacon on a baking sheet at 400 degrees F. for about 16-20 minutes (thanks to Cook's Illustrated for that tip). After dinner I scraped out the bacon fat, soaked the pan, and saved the deglazing liquid in a container in the freezer (labeled "bacon stock"), which I will use in future sauces, soups, etc. Many of my friends think I'm nuts not only for doing this, but also for making tape labels to date and identify every container that I put in the fridge or freezer.

What do you do that no one else you know does?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Just to clarify, the unique thing is that you save the bacon fat (which seems quite common) or that you create a bacon stock from the liquid you soaked the pan in (which I've never heard of). If it's the latter, I'm willing to give you the award right now!

    2 Replies
    1. re: Darren72

      The latter is correct: saving the bacon "stock." I'm not after an award, just wondering how you folks go the extra mile in search of culinary greatness in your own kitchen.

      1. re: vanillagrrl

        I posted about this last year--deglazing (w/a bit of water) the remaining bits in the pan. However, I only do this when cooking my Nueske's Applewood Smoked Bacon. The "bacon a jus" (as I call it) is my secret ingredient in soups--especially good in butternut squash soup, but many soups are improved with this salty/smokey addition.

    2. The original comment has been removed
      1. I do my bacon like this now all the time, thanks to Cooks. I love that mag!

        1. The only thing that comes to mind at the moment is that I make my own dog food, based loosely on a formula from MFK Fisher's "How to Cook a Wolf."

          1. this might not be unique at all.... but if my friends had any idea i did this i think they would have paid more attention to their salad course this friday.

            when i do balsamic pepper strawberries i tend to soak them in mass amounts of balsamic and let them sit in the fridge for weeks. once i'm done the strawberries or they've become saturated messes... i reserve the leftover balsamic in a container. every so often i'll pull it out, reduce it over the stove, let it cool and have a nice fruity balsamic syrup to pour over anything.