A little over a year ago we moved to a lower-carb, no-trans-fat, no-high-fructose-corn-syrup, gluten-free, don’t-eat-it-if-you-can’t-pronounce-it way of eating. While it makes eating more complicated, it’s been worth it and we’re both feeling a whole lot better.
Cleaning up our diet doesn’t mean we don’t have a few guilty pleasures – bacon grease being one of them. We keep a jar of greasy goodness in our fridge and use it to enhance the flavor of a whole range of foods:
- Fry eggs – just adding a teaspoon or so to the olive oil we usually use really bumps up the flavor of the eggs and helps get those brown, crispy edges.
- Use it in place of butter in corn bread recipes.
- Saute greens in it – spinach and garlic wilted in a little bacon grease with a touch of sugar and vinegar makes a quick side salad.
- Sawmill gravy – bacon grease (or sausage drippings) + flour = milk = heaven.
- Umami – looking for that chichi foodie “5th taste?” Bacon grease is the mother of umami – adding a savory depth to a recipe.
- Beans – I doubt that there is a bean dish out there that wouldn’t benefit from a touch of bacon grease.
- Barding – turkey breast too dry? Slip a little bacon grease (or strips of bacon) under the skin before roasting.
- Sandwiches – my father fondly remembers eating brown bread, bacon grease, and molasses sandwiches as a child.