Fry your bread, both sides, in the skillet in the rendered bacon fat. It’s a game-changer and you’ll never look at toast the same way again.Fried bread?
Fry your bread, both sides, in the skillet in the rendered bacon fat. It’s a game-changer and you’ll never look at toast the same way again.Fried bread?
Well this is rather interesting because I was thinking of posting a thread about bacon fat. Its not really 'a thing' to save bacon drippings/fat in the UK but I've noted that it is a very 'normal' and popular thing to do in the US. Bacon fat is high in cholesterol and saturated fat - so if that is seen as OK, I don't quite understand why there should be any opposition to shortening or lard (or indeed suet).
That's how I do my fried bread .Fry your bread, both sides, in the skillet in the rendered bacon fat. It’s a game-changer and you’ll never look at toast the same way again.
Its a classic addition to full English breakfast. Delicious!
As an addendum to the plantain thread, try making stuffed French toast with cooked plantain "maduros" as the filling. It is a perfect pairing to French toast and maple syrup. It is like having desert for breakfast. HIghly recommended.The only "fried bread" that I usually make now & then is French toast.
Uh-oh…A little occasional lard or bacon fat won't hurt you. Using it every day would not be recommended.
Well, of course if you buy back bacon there is less fat - but I generally buy streaky bacon and although it looks as if there is a lot of fat in the rashers, there is not much that renders out. Hmm...what is going on here?
I noticed that the Oscar Meyer streaky bacon that's available in Singapore has a much higher proportion of fat than the Danish streaky bacon we'd get in the UK (and here). Some rashers will have more than 50% fat, but of course they put the red meat part on show through the packet and the thick white belly lard is hidden underneath and you won't see it till you open it. I stopped buying it because of that.