Improve this answer. Bacon pork cured by salting not smoke. It may or may not be smoked as well as salted. The salting will change the taste of the fat as moisture will be drawn out. Rincewind42 Salting and smoking meat effects the flesh protein of the meat, not the fat.
Salt does not significantly change fat any more that adding some salt to the final dish would. Rendered fat should not have any moisture in it — TFD. Salting, as done for bacon or ham, requires leaving the meat in the salt for several days or even weeks. The salt causes an osmosis effect that draws water out of the cells, drying the meat. This has simlar effect on all cells, wither fat cells or meat cells. Dumb question - if lard and rendered pork fat are the same, how come the lard I bought is bone white and the rendered pork fat I saved from cooking pork belly is brownish?
I know I'm a bit late here, but that's an interesting definition of lard you're using. In the real world that the rest of us live in, "lard" is defined as rendered pork fat.
Rendered beef or mutton fat is called tallow , not lard. Show 4 more comments. Roger Roger 1. Sign up or log in Sign up using Google. Sign up using Facebook. Bacon fat is a type of lard. Part of my reasoning on throwing out my bacon fat was, really, am I going to fry things in bacon fat?
How do I render bacon fat? Now we get into the meat of it ha, ha. So cook yourself up some bacon! Remove the bacon itself with tongs or a spatula onto a plate lined with paper towel.
The fat left in the pan is your gold. I will get to more explanation of this in 6, but for now, just remember: bacon fat is very hot. It will burn. Should I strain bacon fat? How do I do that? A better question might be: Have you ever strained your bacon fat? From now on, I plan on straining, which you can do — fairly easily, it seems — by pouring the fat through either a paper towel, a coffee filter, or a fine sieve.
What kind of container should I store bacon fat in? In my earlier post, I suggested using an aluminum can cleaned out, of course. This was a little misleading of me — I think that would be a good way to store bacon fat, but not the way I have been.
I use a thick plastic container, well-cleaned, which was working great until one day I poured the bacon fat in when it was still too hot. Now I may have a bit of melted plastic in my bacon fat. It could have been a lot worse — if you pour fat that is too hot into a glass jar, the glass may shatter. Where should I store bacon fat? Michael, my friend and a cook I respect, said he keeps his bacon fat on his stovetop.
His enthusiasm almost won me over to this idea. Bacon fat, right there, at my disposal? Mine is going to live in my fridge from now on, which I think is a happy compromise. How long will bacon fat keep? White bacon fat is great. Cook bacon over medium-low heat 10 minutes or until the fat is released and the meat is crisp and browned.
This is the same fatty acid that olive oil is praised for and generally considered "heart-healthy" 1. No, in fact bacon grease is one of the most flavorful and delicious of cooking fats. Bacon grease is good for fried eggs.
Personally I prefer to melt a little butter in a pan for scrambled eggs. I just don't care for the bacon grease mixed into them. A nutritional comparison between a tablespoon of bacon grease , butter and canola oil is kind of surprising. The grease has slightly less cholesterol than the butter , and only 2 more milligrams of saturated fat.
It has the same number of calories as the oil, but tons more saturated fat and sodium. Not only will high heat potentially burn your bacon , but it will also cause it to crisp up before you've rendered out all that lovely fat. This means you won't have any bacon grease to cook with, and the fat remaining on the bacon will be gummy and chewy. It strains your digestive system Of fat, carbs and protein, fat is the most slowly digested, and it requires enzymes and digestive juices, like bile and stomach acid, to break it down, she says.
Lard is an extremely versatile fat: It doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying. Yes, that's right lard has 20 percent less saturated fat than butter; it's also higher in monounsaturated fats, which are good for cardiovascular health. When it comes to skin and coat health, not just any form of fat will do. Vegetable oil, grease , butter, and bacon fat are not appropriate fats for your dog to be ingesting.
These low-grade oils may do more damage to your pet's health than good , potentially causing disorders like pancretitis or obesity. Our container is adorable and it's easy to use. With it's large screw top opening you will never spill your grease again. It will look much better on your counter or in your refrigerator than that old greasy coffee mug. Where is lard in the grocery store? Supermarket departments may vary, but look in the meat section, near the cooking oils, or in the ethnic food aisle sometimes called "manteca".
Just know that lard sold in bulk at room temperature in grocery stores has undergone a hydrogenation process. With an unusual chemical composition, pure lard contains no trans fats. And in terms of its fatty acids, it's better than butter : Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease. Butter is 45 per cent monounsaturated fat. Tallow — Beef Fat , aka Suet, is fat from a cow that is rendered down into Tallow.
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