black forest bacon fat (what and how to do?)
Made a lot of BLTs with black forest bacon. It was late, so I just dumped the left over fat in a ramikin and put it in the fridge.
Should I have strained it before putting on ice? What can should I do with it? Should I pitch it? Make eggs? I am really trying to start using everything I cook with or render and expand my cooking viewfinder.
Normally as bacon fat solidifies (even a room temperature) the solids, bacon bits etc, settle to the bottom, leaving the fat relatively clean, though flavored. If you have added the fat to the container repeatedly, there might be layers of fat and brown solids. You could melt this, and let it re-solidify. This should separate the two parts. The brown crumbs are still usable, just more strongly flavored.
Use - any frying where you would like a bit of bacon flavor.
I keep a mason jar full of bacon drippings in the cabinet. I use about 1T or so to sauté onions and other aromatics when I am making soups or beans or pretty much anything. Just remember that the smoke point of pork fat is lower than olive or vegetable oil. So, be careful about how much heat you put on it. Great in cornbread or scrabbled eggs as well!
Cornbread. Easy and wonderful use for all that tasty bacon flavor.
Recipes all over CH, including a few that specify bacon fat.
Eggs good too.
Or bacon-molasses dressing for spinach salad or cooked yams.