How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
15 min.
Easy
400 g
1 IngredientLast modified on: February 21th 2011
For 400 g, you will need:
14.1 oz 
Times for this recipe
Preparation: 4 min.
Cooking: 10 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 2 min.
To do this, put bacon in a pan and cover with cold water.
Stage 2 - 10 min.
Bring to the boil on high heat.
Stage 3 - 2 min.
After boiling for one minute, strain and rinse under cold water (notice all the fat disappearing with the cooking water...).
Stage 4
Then use bacon as usual.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 0 | 240 RDI=40 % | 2,300 RDI=120 % | 9,650 RDI: 120 % |
| Per 100 g | 9 RDI=3 % | 0 | 60 RDI=9 % | 580 RDI=30 % | 2,410 RDI: 30 % |
How much will it cost?
- For 400 g : 2.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Small pieces of bacon
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The 4 comments already posted on this recipe
There is only a small part of fat in the water after blanching bacon, not enough to clog.