Bacon grease
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In terms of how it behaves - I just think of it as a different form of high smoke-point vegetable oil.
In terms of taste - it’s different (read:tastier)
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I think one of the reasons the mayo method works so well is because the fat is perfectly affixed to the meat.
I’ve had moderate success using a little bit of oil added to a scorching hot cast iron or stainless (500f+) immediately before adding the meat.
It always makes a mess and smoke no matter how accurate and quick you are.
Never ever heat the oil up along with the pan.
So TLDR:
You can probably get it to work if you add the lukewarm bacon fat to the pan right before putting on the meat(and try to get it almost completely under the meat. Sounds kinda impossible though). Or even slathering it semi-solid onto the meat like mayo.
EDIT: sounds like a grease fire risk to me. I say avoid
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I think one of the reasons the mayo method works so well is because the fat is perfectly affixed to the meat.
I’ve had moderate success using a little bit of oil added to a scorching hot cast iron or stainless (500f+) immediately before adding the meat.
It always makes a mess and smoke no matter how accurate and quick you are.
Never ever heat the oil up along with the pan.
So TLDR:
You can probably get it to work if you add the lukewarm bacon fat to the pan right before putting on the meat(and try to get it almost completely under the meat. Sounds kinda impossible though). Or even slathering it semi-solid onto the meat like mayo.
EDIT: sounds like a grease fire risk to me. I say avoid
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George, do you put the mayonnaise on before you add a steak rub or seasoning? Or do you put the steak rub on and then slather it in mayonnaise?
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George, do you put the mayonnaise on before you add a steak rub or seasoning? Or do you put the steak rub on and then slather it in mayonnaise?
@LuFins-Dad said in Bacon grease:
George, do you put the mayonnaise on before you add a steak rub or seasoning? Or do you put the steak rub on and then slather it in mayonnaise?
I put salt and pepper on the steak, and a rub if I want to, before putting it in the sous vide. Once it's done, mayo away!
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Bacon grease really does not have as much flavor as you might think. I'd save it for green beans or ham and bean soup or something. I have a container of it in the fridge now.
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Bacon grease really does not have as much flavor as you might think. I'd save it for green beans or ham and bean soup or something. I have a container of it in the fridge now.
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Good, George. I have to agree about bacon grease being more prone to causing a kitchen fire. I say that as I look across the street at the empty lot where a house used to be, one that was destroyed by a kitchen fire.
@brenda said in Bacon grease:
Good, George. I have to agree about bacon grease being more prone to causing a kitchen fire. I say that as I look across the street at the empty lot where a house used to be, one that was destroyed by a kitchen fire.
That's why you keep a fire extinguisher and baking soda in the kitchen.
Back to bacon grease...I thought everybody kept a bacon grease keeper in the kitchen.
