But why would I want to get rid of that delicious bacon grease????
I made this recipe (Swiss Chard Bacon Saute with Pasta) from Food 52 and it was absolutely delicious:
However, the recipe directs you to discard the bacon grease after you've fried the bacon, then to melt some butter, and to saute the onion and garlic in the butter.
My question is why? I LOVE onions and garlic sauteed in bacon fat. Don't get me wrong, I love butter too, but for sauteing onions and garlic, nothing--IMHO---beats bacon fat. Is there a reason we are directed to pour off the bacon fat and use butter?
Sounds like the recipe has plenty of bacon flavor. Plus butter! What could be wrong with that? And you have extra bacon grease left over for later use. Even better!
That said, if you prefer bacon grease for frying onions and garlic, then by all means ignore the recipe and use bacon grease. I have a feeling you've made this substitution before...
Thanks for your responses. Sound like there is not a good reason for removing the bacon fat and then adding butter to saute the onions and garlic. But, DDawn, good idea to save the bacon fat (I never seem to have enough straight up bacon fat on hand because the Neuske's I buy---my fav--is so lean) and use butter. You are right that the recipe may have plenty of bacon flavor without sauteing the o and g in bacon fat.
I think that this is just a flavor preference...maybe bouncing butter against the bacon and bits of fat that might still be adhering (unless really crispy). Not having made this I can't say for sure (and probably could not even if I did make it). I have lots of recipes that render the fat and then use another oil. Or sometimes I use some bacon grease and more butter. The lard helps to keep the butter from burning.