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Bacon Fat

civil eggineer
civil eggineer Posts: 1,547
edited November -0001 in EggHead Forum
I have experienced major sticking when using my SS skillets (sorry not on egg) :huh: . I have tried everything with little success until recently. I started saving my bacon fat, straining it through a paper towel and storing in the fridge. I now use bacon fat when frying and nothing sticks...the stuff is magic!

(Sorry for the non-egg post but thought maybe others could learn from my past failings.)
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Comments

  • popagar0
    popagar0 Posts: 136
    when we butcher pigs we keep the lard that would do. great taste.
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Not egg related but ever since I followed the instructions in the "pan frying" lesson on www.rouxbe.com nothing sticks to my stainless pans. The trick basically is to get the pan very hot before adding a heat tolerent oil like grapeseed, peanut or canola. I use their water test, when a teaspoon of water skates around the pan the pan is ready, if it splats or sizzles its not ready yet. Add the oil then add the meat, and depending on how thick the meat is turn the heat down such that you don't burn the sucs (drippings) before it's done.

    Doing this leaves you with a pan full of moist meat, but as important is whats left in the pan - the base for a great pan sauce.

    My first cook is likely to be hot-tubbed steaks. I'm curious how much better they can be. The steaks cooked like above and flipped every minute to keep the juices migrating towards the centre and served with a shallot port pan sauce are so out of this world good B). It might kill me :woohoo:
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