Thursday, August 7, 2014

Bacon Fat, Chard Stems, and Fennel Fronds


What do these three things have in common? They usually end up as food waste. Me, being the thrifty gal I am, I like to try and use everything. Even fennel fronds

I used to pour off my bacon fat and discard it. Then the low-fat craze ended (for most) and I realized that I cook with olive oil. And butter. They are fat. Bacon fat is fat. Why am I throwing it away? Silly me. Save it in a jar in the fridge. I use it to fry eggs, saute veggies, and grease the pan for cornbread. I save my olive oil for salad dressing and my butter for baking.

But wait, you say. Even with fats being allowed in a normal diet, isn't bacon fat too high in saturated fat? I recently read an interesting article about our body's very real need for saturated fats. The link between heart disease and saturated fats has been debunked. The real killer is refined carbohydrates (sugar, white flour) and unhealthy oils, such as canola oil and and soy oil. I'm not sure how well I do avoiding sugar, but...