Ah, my friend, now we must with bowed heads and solemn footfalls step away from what is now known as "healthy eating." Of course, in doing so, we shall pound back in on stomping feet, crowing like Lost Boys, to the hallowed halls of YUMMY.
Let us begin with bacon grease as a cooking medium. If you make cornbread, grease your muffin tins with it.
If you make mashed potatos, make a double batch, but leave half of the morsels un-mashed. Refrigerate them and cook them the next night in bacon fat until crispy.
Place a tablespoon of popcorn kernels into a paper bag. Pour a tablespoon of melted fat over the unpopped corn, staple the top shut - two staples, no more. Microwave until the pops are two seconds apart. Don't worry, there's not enough conductivity in two staples to blow the appliance off the counter. It will, however, blow your mind. You might want to staple it down, too.
A scant teaspoon does wonders for a can of green beans. Fresh cracked black pepper adds a lot, too.
If you pan fry your steak, do it with bacon fat. MMMmmm.
And, finally, my personal favorite:
White Gravy
2T bacon fat 1T All purpose flour 1C milk, whole if possible salt and pepper to taste.
Make a roux: Melt the fat over medium-high heat - not hot enough to smoke! Add the flour and stir until well-mixed. I like to add the pepper to the flour: the heat releases a lot of flavor from the peppercorns, but can make the gravy a little hot.
Before the roux starts to brown, add the milk. Stir until smooth. Salt and, if you haven't already, pepper to taste.
Substitute chicken stock, beef stock, and pork stock for chicken, beef, and pork gravy, respectively. Little more flour and a little more fat, and you can jazz it a little white or red wine. I like port for beef.
(Because there are others who might like this, I'll post this again in my own journal.)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
Ahhhhhhhh.
Date: 2009-10-06 01:11 am (UTC)Let us begin with bacon grease as a cooking medium. If you make cornbread, grease your muffin tins with it.
If you make mashed potatos, make a double batch, but leave half of the morsels un-mashed. Refrigerate them and cook them the next night in bacon fat until crispy.
Place a tablespoon of popcorn kernels into a paper bag. Pour a tablespoon of melted fat over the unpopped corn, staple the top shut - two staples, no more. Microwave until the pops are two seconds apart. Don't worry, there's not enough conductivity in two staples to blow the appliance off the counter. It will, however, blow your mind. You might want to staple it down, too.
A scant teaspoon does wonders for a can of green beans. Fresh cracked black pepper adds a lot, too.
If you pan fry your steak, do it with bacon fat. MMMmmm.
And, finally, my personal favorite:
White Gravy
2T bacon fat
1T All purpose flour
1C milk, whole if possible
salt and pepper to taste.
Make a roux: Melt the fat over medium-high heat - not hot enough to smoke! Add the flour and stir until well-mixed. I like to add the pepper to the flour: the heat releases a lot of flavor from the peppercorns, but can make the gravy a little hot.
Before the roux starts to brown, add the milk. Stir until smooth. Salt and, if you haven't already, pepper to taste.
Substitute chicken stock, beef stock, and pork stock for chicken, beef, and pork gravy, respectively. Little more flour and a little more fat, and you can jazz it a little white or red wine. I like port for beef.
(Because there are others who might like this, I'll post this again in my own journal.)