But if you are patient and cook the bacon slowly, it yields the most precious results. Perfectly crisp but not too-crunchy strips of deliciousness.
But that's not the point. This stuff is the point. Let as much of that liquid gold drain off each strip as you remove it from the pan.
When this endeavour began, I really thought the idea of cooking with bacon grease was limited to farm-house grannies, which I think is why it appealed to me. Any other 24-year-old out there daydream about how awesome it would be to a pre-maturely matronly granny? No? Me neither.
But it turns out, a lot of very normal, young, hip people still use this as their "secret ingredient" for great cooking. I met one last week on a business trip. I'm not sure how my conversation with this very stylish, big-city pharmaceutical marketer from New Jersey led to bacon grease, but I think it might have gone something like this:
Her: "Know what I love almost as much as beef? Bacon."
Me: "Me. TOO. Mostly due to a recent obsession with finding recipes that involve adding extra awesomeness via saved bacon grease."
Her: "Me. TOO. I don't tell my husband. He just thinks I'm a really great cook. He has no idea it's the bacon grease talking.
Insta-friends. Just add bacon grease.
She taught me this. Once the grease has cooled to room temperature, don't just plop it in a regular ol' mason jar.
Ladle it into an ice cube tray. Freeze it. Then it lasts much longer, and it's conveniently portioned out. Because we agreed that it's not about WHAT you eat, it's about how much you eat. This is my kind of portion control.
That's my healthy eating mantra, and I'm sticking to it.