You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. Render until all is melted and all moisture is cooked off and evaporated. Render until all is melted and all moisture is cooked off and evaporated. Flavored bacon does produce a comparable amount of grease, so if you like maple-scented broccoli, don't let us stand in your way. When fat starts to melt, add more pieces until roaster is about half full. The process to render your own chicken fat takes about an hour and is a similar process for any kinds of animal fats. EEEEW! It … How to spot the best bacon. Technique Bacon, fat, frying, gluten free, Undieting. Any meat that cooks from them will be essentially bacon bits. But when you're cooking a batch of bacon with the rendered grease in mind, it's better to stick with regular old plain bacon. Stir every 45 minutes or so with a wooden spoon. How to Render Animal Fat. Remove from the heat when the fat and solids have separated. Serve the bacon in a paper towel lined bowl. Recipes you want to make. Post was not sent - check your email addresses! I personally tried the dry method in a cast iron skillet. depending on how fatty the bacon i get is, i’ll either cook the bacon … Lift the paper towel up by the corners and let the melted fat drain through. https://www.cookinglight.com/cooking-101/how-to-render-bacon-fat Place 1 cup of fat in roasting pan. Place in oven. Watch carefully and stir often to make sure it doesn't burn. Two and one-half pounds of fresh leaf lard or hog fat will produce approximately one-half gallon of creamy, nutrient-dense fat. And yes being southern and raised on food seasoned with bacon drippins I always save the drippins. I get about a 16 oz container of bacon crackling/crumbles at the end and 4 +- , 8 oz jars of fat. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) Pop the bacon in oven and prep the rest of the meal, when the bacon reaches the perfect level of crispiness take it out and toss the rest of your meal in the skillet and cook it in the bacon grease. You can find many ways to render lard (in a crockpot, in the oven, in a pan, with water, without water) on the internet. I typically render 2lbs at the very least of fat at a time. A heavy-duty baking sheet is a must. Avoid this by cooking your bacon in a cast-iron pan or heavy skillet over very low heat—10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering. For me, it comes down to taste and crispiness factor. In my case it doesn’t matter that it still tastes like bacon, as that’s exactly the taste that I’m after. Next, cook the bacon on low heat for about 10 minutes until the bacon is crispy and all of the gummy fat is rendered out. Using the bacon fat: You should get approx 1 tsp of fat rendered from around 8 strips of bacon. Ingredients Rendered Bacon Fat, Natural Flavors, Water, Salt, Sugar, Dextrose, Sodium Erythorbate, Sodium Nitrite. I like to use it for frying eggs and popping popcorn, too. Ad Choices. How to Render Suet. Allergen Info Undeclared Does Not Contain Declaration Obligatory Allergens.. Disclaimer Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. Pour the fat into the bowl while it’s still hot. Here’s how to cook bacon in the oven with minimal mess, and fun flavor ideas for spicing up your strips. Since the bacon fat will render out while cooking, choose a sheet pan with a raised lip if possible to prevent any messy spills. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. To revisit this article, select My⁠ ⁠Account, then View saved stories. How To Cook Bacon In the Oven. How to Store Bacon Fat . When the bacon comes out of the oven, immediately transfer it to a warm plate, then carefully pick up the baking parchment and allow the fat to pour into a waiting pan or dish for using later. Place 1 cup of fat in roasting pan. There is one exception for fats that congeal at room temperature (bacon grease, coconut oil, etc. Keep it cold for easier cutting. The hotter it is when you do this step, the faster it will drain. Preheat oven to 225 degrees F. Wash and chill fat. Jawel, dat heb je juist gelezen. As the bacon cooks, it will inevitably leave behind bits and pieces of meat. I would like to add that I love this website. Line your pan carefully with aluminum foil for easier clean-up when the cooking is done. https://www.allrecipes.com/article/the-easiest-way-to-cook-bacon Initially, the fat will have a translucent appearance which will slowly change over time. Photo: Instagram/dawnkperry. You can always put more in if it needs more, but it's hard to fix an oversalted dish. A 12"x16" cookie sheet is shown here cooking 3 packages (30 oz) of bacon. Chop your bacon — slab if possible, but chopped thick-sliced bacon works too — into small dice, then fry slowly over medium-low heat in a heavy skillet (cast-iron is always best for bacon), shaking occasionally to keep the pieces from sticking. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). An oven and a large, heavy-duty baking sheet lined with heavy-duty aluminum foil is all you need. plus, i don’t bake anyway, so i’m not worried about a slightly “piggie” taste.) When the bacon strips are So when cooking with the fat, adjust the amount of salt you add accordingly. Store and use bacon grease How to Render Bacon Fat. I prefer to render lard on the stove top, so if you’re learning how to render lard from this method, take care to ensure you have a high-quality, heavy bottomed stock pot. Of all the ways you can cook bacon, including on a skillet or griddle, in the microwave, or even in a deep-fryer, it turns out that the very best way of all is to bake it in the oven.Bacon is fatty, so it needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. As a bonus, you are required to cook and eat bacon before getting to the grease; a task we are more than happy to tackle. Bacon is salty by necessity—it's part of the curing process. Spread It on Corn on the Cob. Let cool slightly. The small pieces will fully cover the pan and render evenly. That worked well for lamb fat. To make your own Bacon lard, all you need to do is heat the fat until the liquid fat separates from the solid. We understand the desire to cook your bacon as quickly as possible (the quicker it cooks, the quicker you get to eat it!). Depending on how crisp you like your bacon, it could take anywhere from 15 to 25 minutes. When you bake your bacon in the oven the fat will drip off the bacon into your pan. For extra crispiness, flip the bacon after about 8 minutes. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be used for multiple purposes such as searing and frying. Bacon is one of those foods that can be ahmazing or absolutely terrible. Don't use plastic—if the fat is still hot, it could melt the container. You can use this fat for cooking/baking (bake eggs in this fat instead of butter or oil!) I try a lot of your recipes with good results. And I tried a 'dry render' by putting the fat in the oven at a lowish temperature (gas mark 3 = 160C), which worked well for chicken skin. Salted. Baking Bacon In The Oven or: How To Collect Bacon Grease, The Nectar Of The Gods. Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window). Strain the fat through a fine mesh sieve into your storage vessel. One standard grocery store package of bacon will yield anywhere from ½-⅔ cup of fat. So, I wanted to give animal fats some extra love and attention because I so often hear people say “LARD?!?! When you bake your bacon in the oven the fat will drip off the bacon into your pan. The first thing to decide is what type of bacon to roast. Roast bacon until cooked through and crisp. https://www.realsimple.com/food-recipes/cooking-bacon-in-water We buy meat in bulk and I usually get a kilo each of chicken breasts and thighs – skin on. © 2021 Condé Nast. Cut into small pieces (1 inch). Rendered bacon fat can be stored in the refrigerator for 6 months. Cut into small pieces (1 inch). makes the best biscuits and crackers! You can do that in the oven or on the hob, whichever is easier for you. This process will take 2-4 hours to complete. Bacon. You can turn pork fat into lard by simmering it slowly to melt it and free it from the tissues that restrain it. Once again, when we talk about cooking with bacon fat, we mean the clear (or white, when cooled) rendered fat that results from cooking bacon slowly (like in the oven), not the burnt, particle-filled grease that comes from frying bacon in a skillet on the stove. That worked well for lamb fat. Lesser quality bacon will be pumped full of artificial flavors, added sugar, and excessive salts. How to Render Lard: Step 1: Break down your fat. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. EEEEW! ): If you're going to dress the greens with a hot vinaigrette and eat it immediately, as in the case of a classic spinach salad with warm bacon dressing, you're in the clear. It gets better: You get bacon grease after polishing off these sandwiches. Then coat your veg with it; a generous tablespoon will be enough for a sheet pan of veggies. The process, called rendering, creates the smooth-textured lard you can purchase in stores for making pie crusts, pastry or for frying. By leaving the lid off, any developing water/moisture will evaporate. This post explains how to render pork fat into lard and why you might want to do it. To revisit this article, visit My Profile, then View saved stories. Let cool slightly. Cracked into all that slowly rendered bacon fat, the egg whites slide like silk and start to set almost immediately. Place in oven. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Future posts will have some recipes using rendered lard….so stay tuned! No vinaigrettes. https://downshiftology.com/recipes/how-to-cook-bacon-in-the-oven Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. https://www.realsimple.com/food-recipes/cooking-bacon-in-water Here's how to render it the right way—and make the most out of it in your cooking. Log in. Pour Bacon Grease When Warm. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. January 4, 2008 (Updated April 6, 2015) by Drew Kime. Restaurant recommendations you trust. here’s what i do to render from bacon (i haven’t had the chance to get really good leaf lard yet, so my bacon lard is mostly used for savory foods. Then, most importantly, … and of course for making Bacon Salted Caramel . It's ideal for sautéing or roasting vegetables; heat it first to re-liquify it. As a bonus, removing the solids means it'll last for just about forever in your fridge. Avoid this by cooking your bacon in a cast-iron pan or heavy skillet over very low heat—10 to 12 minutes may seem like a lot, but it's totally normal for a good rendering. First, I chopped up the pork fat … Thin, cheaply made baking sheets may wrap in the oven, causing rendered bacon fat to spill. Keep the heat on low or medium at most, lowering it if the fat starts popping or the pieces start browning too quickly. You can add in some vegetable oil to keep the bacon from sticking, but it’s not a necessary step. Sorry, your blog cannot share posts by email. Choosing the right pan can make cooking bacon in the oven even easier. Cook down until a clear liquid fat has been rendered from the small pieces of fat. So this takes me 6-8 hours in a slow-cooker or a few hours in the oven … To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. But before you start sizzling, there are a few things you need to know about rendering it right, storing it, and cooking with it. How to Render Bacon Fat. I like to use a pint-sized glass jar with a wide mouth. But they didn't work. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. So it was just 16 white strips of cold fat. I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. This means you won't have any bacon grease to cook with, and the fat remaining on the bacon will be gummy and chewy. !” But lard, tallow, schmaltz, bacon fat, and duck fat are all awesome ways to really maximize your meat and also add flavor to your dish. However, if you love to collect as much super-useful bacon grease (bacon fat) as possible, try hanging bacon from the oven rack. For extra crispy bacon, it’s best to heat gradually. I use it in cooking the same way I would use saved bacon fat. How to Render Bacon Fat. From here, cook the bacon on a medium heat until the fat renders. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. When it comes to adding flavor and richness to your cooking, there's little better than bacon fat. Hi all! A slow, low render will give you lean, smoky, salty bacon pieces, while cooking too quickly may result in remaining gristly pieces of fat. Ofte: Bacon Salted Caramel Roomijs Stap 1. Tilt sheet ever so slightly to let rendered bacon fat run to one side or corner. Rendered chicken fat is called schmaltz and is common in traditional Jewish cooking. The rendered fat, itself, tastes like ham or bacon. Make sure to go up and over the edges of your pan too. I tried these methods with some bacon fat, that I had cut off from the meat of back bacon strips. That means putting the bacon in a cool or warming oven … Use a small pan for 3 ounces of bacon, a medium skillet for 6 to 8 ounces, and a large skillet for more. You can render the bacon fat to use again! It really depends on how fast I want the bacon my husband prefers it baked. When you are done cooking your bacon and remove the bacon from the pan, then pour the fat into a jar or container and place it into your refrigerator for future use. A day later I was ready to render-cook- the fat down. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be used for multiple purposes such as searing and frying. 16 oz container of bacon crackling/crumbles at the very least of fat back yields about 1-1/2 lard... Side or corner and evaporated called rendering, creates the smooth-textured lard you can make cooking in... Large batches heat it to 400 degrees F and bake the bacon into your pan too only for cooking frying... 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And render evenly all moisture is cooked off and evaporated bacon cook evenly, in... In stores for making pie crusts, pastry or for frying than buy the pre-flavored packaged stuff.... For bacon ends ( just what they sound like ), which are almost entirely fat what. This takes me 6-8 hours in a slow-cooker or a few choices in how use... Which are almost entirely fat 6-8 hours in the oven or on the hob whichever.