The purpose of rendering bacon is to ensure that you are using as much of the product as possible, while keeping the texture of the bacon as crispy as possible for your final product. You can put bacon in a recipe as you underlying base, but if you leave it in there, you'll have soft bacon at the end.
If you take the extra step to prepare this properly, you use the fat as your initial oil, thus layering the bacon flavor, and you crispy texture that you are looking for to finish your dish right.
Method of Procedure
Take the bacon that you will be using for your creation and place it in the freezer for 5 - 10 minutes. When you chill bacon it is easier to get uniform cuts without the fat getting soft from your body temperature.
Organize the strips and dice them into the size you need for your recipe.
Use a pot that is thick metal, and is large enough to contain all your bacon while giving you space to move around and not crowd the pot.
Place your pot on the stove and turn it on to a medium low setting. Put all the diced bacon into the pot and cook on the medium low flame, while stirring regularly.
Keep stirring the bacon while cooking, scraping the fond that accumulates on the base of the pan. Cook until crispy. The time for your bacon will vary based upon the pan you are using, and the amount of bacon used.
Once cripsy strain through a chinoise, a cheesecloth, a fine mesh sleeve, or really anything else you have that will separate the bacon from the fat.
Keep both fat and bacon and use accordingly
Comments