Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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I accidently left my precious can of bacon grease on the counter overnight. I usually keep it in the fridge. It should be OK, right? It's back in the fridge now. Thanks!
I guess I should have said something like that too. I don't think she was cooking with year old bacon grease And if she was, that will explain my iron stomach..my mom did the same as rock's, although only for a few days or maybe up to a week at a time.
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I accidently left my precious can of bacon grease on the counter overnight. I usually keep it in the fridge. It should be OK, right? It's back in the fridge now. Thanks!
luca,
in general terms, bacon grease is simply the liquid redered fat from cooking pork.
in the u.s., it is most often derived from pan frying strips of pork belly that americans call bacon, and those dreaded englishmen call .
why always the freakin' drama?
bacon. period.
no verbs needed, nor poetic descriptions of landscapes
Luca Lazzari said:Friends, I'm a little confused: what exactly is this bacon grease/bacon fat/pork fat? Is it an industrial product that you buy in stores, made with fat coming from porks? Or do you get it from your pork meat?
And just because I'm curious and greedy, what kinds of ready-to-buy pork fats do you have in North Amerikay?
Thanks!
Luca, I'm curious. There's no equivalent of bacon in Italy? Our bacon is smoked here, my understanding is you have pancetta, which is unsmoked, correct?
i'm no expert like luca, but you can get smoked pancetta, or even guanciale. it's just not as common as un-smoked.
Grazie Luca. Great info! So if you rendered the pancetta, you could get something similar to bacon grease.