On Thursday, March 24, 2016 at 11:28:25 AM UTC-4, Janet B wrote:
> On Thu, 24 Mar 2016 10:08:28 -0400, jmcquown >
> wrote:
>
> >On 3/23/2016 8:26 AM, Helpful person wrote:
> >> On Tuesday, March 22, 2016 at 4:26:29 PM UTC-4, Julie Bove wrote:
> >>> "Helpful person" wrote in message
> >>> ...
> >>> On Saturday, March 19, 2016 at 10:51:44 PM UTC-4, Julie Bove wrote:
> >>>> I love bacon by itself but I find when it is in something, if there is too
> >>>> much, it can be overwhelming and make the dish greasy. In fact, I trimmed
> >>>> most of the fat off of what I used in the soup.
> >>>
> >>> Try dicing the bacon and frying it by itself until fully rendered. You can
> >>> then remove the meat which has now lost nearly all of the fat and add it to
> >>> the dish you are making. (You can save the fat and when enough is collected
> >>> form it into a brick and put it outside for the woodpeckers.)
> >>>
> >>> http://www.richardfisher.com
> >>>
> >>> ---
> >>>
> >>> What? How do you think I made it for the soup? That's exactly how. But
> >>> there were still fatty bits and I cut those off.
> >>
> >> Then you didn't do as I suggested because if properly diced and rendered there is no fat left.
> >>
> >Agreed. It needs to be cooked crisp and the fat will be rendered out of
> >it. Sure, bacon will soften up a bit when added to soup but it won't be
> >"greasy".
> >
> >Jill
> low and slow will render all the fat. It isn't a couple of minutes in
> the pan.
> Janet US

About 15 minutes does it.

http://www.richardfisher.com