Cooking-ez.com

969 easy and fully explained recipes, with 21,002 photos and 77 videos

How to cook bacon and remove excess fat

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.

195,492 44.3/5

Grade this recipe :

Last modified on: February 21th 2011

For 200 g, you will need:

Change for: 100 g 200 g 400 g 600 g

How long does it take?

PreparationCookingStart to finish
4 min.10 min.14 min.
Preservation: Several days in the fridge, in a closed jar.

Step by step recipe

Stage 1
2 min.
How to cook bacon and remove excess fat : Photo of step #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 : Photo of step #2 Bring to the boil on high heat.
Stage 3
2 min.
How to cook bacon and remove excess fat : Photo of step #3 After boiling for one minute, strain and rinse under cold water (notice all the fat disappearing with the cooking water...).
Stage 4
How to cook bacon and remove excess fat : Photo of step #4 Then use bacon as usual.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
115218 gr0 gr120 gr
58 %7 %0 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
5769 gr0 gr60 gr
29 %3 %0 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 200 g : 1.34 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Artichoke hearts forestier , Special Cheese and Walnut Sticks, Ramekins of duchess potatoes, Fougasse with bacon and Comté, ... All

visitors have also looked at

Fresh fruit in sabayon
Fresh fruit in sabayon
Rice pudding (riz au lait)
Rice pudding (riz au lait)
Tiramisu
Tiramisu
Macarons (the original French macaroons)
Macarons (the original French macaroons)
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-01-20)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 4 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page