"jmcquown" > wrote in message
...
> On 3/24/2016 11:28 AM, 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
>>
> I don't know what you mean by low & slow. I usually bake a pound of bacon
> at a time on a slotted broiler pan until crisp. The fat drips down to the
> pan below. Takes about 20-30 minutes, depending on your oven, and I turn
> the bacon once or twice. That's sort of slow, I guess. The bacon turns
> out as crisp as I want it to be.
>
> If using it in soup, it crumbles easily. Point is, the soup does not come
> out greasy because the fat has been rendered off the crisply cooked bacon.
I only needed 6 slices for this recipe. The rest of the fat was used to
cook the other vegetables. But I did not use all of the fat. Soup was
fine. And I didn't want a smoke flavor. I hate that.