If you get a couple cups of this baconwater your bone broth will have a very nice subtle baconey piggy flavor (even more so if you use pigs feet and lard.)
Anyone else do this or do I just screw around too much in the kitchen?
asked byRoth (2919)
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on June 28, 2012
at 08:04 PM
Roth I don't boil it but I just last week figured out my new favorite way to make bacon!!
Its kinda like deep-fried bacon! Its less messy and quicker too. Here's what I do: In a deep pan (like a soup pan) I melt coconut oil. I cut the strips of bacon into small peices and add that to the oil and stir it frequently.
A couple times, after removing the cooked bacon, I have then used that oil to cook sweet potatoes or red potatoes.
on June 29, 2012
at 12:15 AM
I don't boil bacon, but for broths and stews, I've been known to put a few big chunks of fat back into the pan and render out the fat, discarding the spent rinds after rendering is complete. No smoky flavor, but it adds just a little fatty "porkiness" that I enjoy.