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:
400 ml 
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
Like these other recipes: Röstis, Gratin du Nord, Chicken pie, Artichoke hearts forestier , Maroilles cheese quiche, ... See them all 41
Other recipes you may also like
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).May 6th 2017913 K5 1 hour 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018413 K 15 30 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023776 K 143.5 1 hour 20 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.October 13th 2010370 K 154 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
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.