1,555 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to cook bacon and remove excess fat

Name: How to cook bacon and remove excess fat
Prep time: 4 min
Cook time: 10 min
Total time: 14 min
Yield: 200 g
Cuisine: French
Ingredients: 200 g small pieces of bacon

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.

401 K 4× 3.8/5 (84 reviews)

15 min.

Easy

1.35 €

200 g

1 Ingredient

Last modified on: February 21^th 2011

For 200 g, you will need:

1 200 g small pieces of bacon
Total weight: 200 grams

Times for this recipe

Preparation: 4 min.

Cooking: 10 min.

All in all: 15 min.

Step by step recipe

Stage 1 - ⌛ 2 min.

How to cook bacon and remove excess fat : Stage 1

To do this, put bacon in a pan and cover with cold water.

Stage 2 - ⌛ 10 min.

How to cook bacon and remove excess fat : Stage 2

Bring to the boil on high heat.

Stage 3 - ⌛ 2 min.

How to cook bacon and remove excess fat : Stage 3

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	20 RDI=7 %	0	120 RDI=20 %	1,150 RDI=60 %	4,820 RDI: 60 %
Per 100 g	9 RDI=3 %	0	60 RDI=9 %	580 RDI=30 %	2,410 RDI: 30 %

How much will it cost?

For 200 g : 1.35 €

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

Like these other recipes: French-style peas, Gratin du Nord, Pasta with mustard-cream sauce, bread-crust quiche, Truffade, ... See them all 41

Other recipes you may also like

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017484 K4.2 2 hours 15 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The...

April 3^rd 20201.73 M 304.0 7 days 15 min.

How to heat milk without it catching on the bottom of the pan

Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.

February 21^th 2011269 K 24.2 1 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.

February 21^th 2011139 K5

Don't add a stock cube whole

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

February 21^th 2011148 K5 2 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 4 comments already posted on this recipe

Only an idiot could write such bullshit!
There is only a small part of fat in the water after blanching bacon, not enough to clog.
Posted by jh june 18^th 2018 at 07:51 n° 4
DO NOT POUR THE WATER WITH FAT DOWN THE DRAIN!!!!! Unless you WANT to clog your pipes and risk a sewage backup, or pay the money to have a professional come out and roto-rooter your pipes. Only an IDIOT would do something so stupid.
Posted by Anonymous june 17^th 2018 at 19:02 n° 3
Gave it a try - removes way too much of the flavour.
Posted by Anonymous february 16^th 2011 at 00:37 n° 2
Gonna give this a try!
Posted by Anonymous february 15^th 2011 at 00:15 n° 1

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.