[Sca-cooks] OOP: Bakin' Bacon

[Siegfried Heydrich]

    Like green beans, blackeyed peas, and reefered beans . . .

-----Original Message-----

>Adamantius skrev:
>
>> I'm a little leery of deep-frying it, though. I would think, after a
>> while, it would contribute to all kinds of funky flavors and
>> rancidity in the frying oil, depending on how often this is done.
>> Which, in an industrial deep-fryer, can be a problem.
>
>Andrew MacRobb, of all people, turned me on to deep-frying bacon. The deal
>is, you collect your bacon fat in a jar, and use what you need for various
>projects, but don't return the used-other-than-for-frying-more bacon to the
>jar. Keeping the jar lidded and in the fridge helps prevent off flavors,
and
>you always have a dab or three of bacon grease when you want it for some
>other project.
>
>Phlip