After frying bacon and draining off most of the bacon fat, I allow the pan to cool then place it in the fridge until an evening when I'm sautéing green vegetables.
For my birthday breakfast last week, we had some bacon with fresh fruit. I saved the bacon grease in a small dish, leaving just a little fat still in the pan, maybe a table spoon. I kept this pan, unwashed for about 2 days in the fridge, until I wanted to sauté some broccoli. I used the bacon-crusted pan to do the broccoli. It was delicious, and made use of some flavoring that might have been washed down the drain.
Our favorite vegetables for cooking in bacon-crusted pans include fresh green beans, cabbage, broccoli, spinach, and frozen corn. After the initial quick sauté of about 30 seconds, I put a lid on the pan and allow to continue cooking, softening up the bacon crust as the vegetables finish cooking. The liquid naturally in the vegetables provides the moisture needed to create steam, preventing drying out. (Green beans tend to have a lower water content and tougher fibers. Adding 3 to 4 tablespoons of water to the frying pan just before putting the lid on the pan will provide all the moisture needed to create a good steam and reduce fibrousness.) The vegetables tenderize and complete cooking quickly. A sprinkling of salt and the veggies are ready for the table.
Not only does this use every last bit from frying bacon, but the steaming of veggies makes the pan easier to clean afterward. A double win!
What are your favorite no-waste cooking tips?
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