Once you’ve got a solid jar of fat, the world opens up. Try using a spoonful instead of butter when you sauté onions for French onion soup. The depth of flavor is unreal.
Make crispy skillet potatoes: parboil some Yukon Golds, smash them slightly, and fry in your bacon fat until they’re crackling and golden. Sprinkle with sea salt and rosemary—instant dinner glory.
You can even swap bacon fat for oil in chocolate chip cookies. Seriously. A tablespoon of fat adds a subtle savory edge that makes people ask, “What’s your secret?” You just smile.
