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
600 g
1 IngredientLast modified on: February 21th 2011
For 600 g, you will need:
600 g 
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 | 50 RDI=20 % | 0 | 360 RDI=60 % | 3,460 RDI=170 % | 14,470 RDI: 170 % |
| Per 100 g | 9 RDI=3 % | 0 | 60 RDI=9 % | 580 RDI=30 % | 2,410 RDI: 30 % |
How much will it cost?
- For 600 g : 4.05 €
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: Bourguignon potatoes , Gratin du Nord, Langres-style spinach, Maroilles cheese quiche, Beef braised in reduced red wine, ... See them all 41
Other recipes you may also like
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.January 3rd 2014118 K4.5 1 hour 2 min.
Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.December 30th 201956 K4.3 60 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013279 K4.6 1 hour 45 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017413 K3.5 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022454 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-02)
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.