ShieldMaiden Posted June 8, 2019 Share Posted June 8, 2019 Hello! I found some compliant bacon and wondered if it was reasonably healthy to occasionally use the fat renderings as a cooking fat (in place of ghee or coconut oil)? I haven't seen this addressed elsewhere, I searched for bacon fat but it just turned up a bunch of posts about bacon itself. Thanks for your help! Link to comment Share on other sites More sharing options...
Jihanna Posted June 8, 2019 Share Posted June 8, 2019 I often will let my bacon play double-duty by using the fat to help saute vegetables being included in the dish, so I wouldn't see anything wrong with saving it to use later. Obviously it's not something I'd use for every meal (just as I wouldn't use regular bacon grease all the time), but if it's compliant bacon then I'd assume the fat would be fine to use for cooking during Whole30. A mod may jump in and counter that, of course... but I'm from the south, so I'm as interested as you on this one Link to comment Share on other sites More sharing options...
Lorna from Canada Posted June 9, 2019 Share Posted June 9, 2019 I use the bacon fat from compliant bacon to saute onions, potatoes and other vegetables (including kale) for my morning hash but I don't save it for later use. Long live bacon. Amen. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted June 9, 2019 Moderators Share Posted June 9, 2019 As long as the bacon is compliant, it is absolutely okay to use the fat to cook in. (And just a reminder that while bacon is fine to have, you probably shouldn't be eating it every single day: http://whole9life.com/2012/03/bacon/.) Link to comment Share on other sites More sharing options...
Jihanna Posted June 9, 2019 Share Posted June 9, 2019 I actually don't eat bacon on its own, just mixed in as part of something else (like cut up as lardons for my greens or to make one of the riced cauliflower recipes I've got). By itself, bacon is totally SWYPO for me, so it's a no-go except as flavoring in a larger dish I tend to even avoid regular bacon for the same reason, because I know I could happily munch my way through most of a package before realizing I'd done it! Link to comment Share on other sites More sharing options...
ShieldMaiden Posted June 9, 2019 Author Share Posted June 9, 2019 lol! I am using it on salads and this week in a frittata. But I get how it could be a food without breaks! Link to comment Share on other sites More sharing options...
JenX Posted June 10, 2019 Share Posted June 10, 2019 I use it for sure! every time I cook bacon I strain the fat and put it in a jar in the fridge. I also save the fat from roasting chicken. Just put it in the fridge and scrap off all the lovely white fat after it separates from the juices and solidifies. Delish! Hot bacon fat drizzled on greens = amazing! or to use it to oven roast veggies. Mmmm. now i'm drooling Link to comment Share on other sites More sharing options...
Vevster Posted June 13, 2019 Share Posted June 13, 2019 I like the flavor bacon gives to what I cook with it. Yum! Link to comment Share on other sites More sharing options...
True Primal Posted June 23, 2019 Share Posted June 23, 2019 Indeed the next question should be how to get as much as possible. Answer: baking bacon to collect the most bacon grease. Link to comment Share on other sites More sharing options...
ShieldMaiden Posted June 23, 2019 Author Share Posted June 23, 2019 Yeah that's how I prepare it. I've found it results in the most even cooking. Link to comment Share on other sites More sharing options...
ShieldMaiden Posted June 23, 2019 Author Share Posted June 23, 2019 Oh! You're actually suspending or hanging yours! Haven't tried that yet. lol! Link to comment Share on other sites More sharing options...
True Primal Posted June 24, 2019 Share Posted June 24, 2019 Yes - hanging it from the oven racks is the new peak performance way. Baking it laid flat is so 30,000 BC. Or maybe reverse those two. Link to comment Share on other sites More sharing options...
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