My family has discovered bacon grease, and it’s pointless to try and stop them. There is a glass jar full of rendered bacon fat on the top shelf of our refrigerator. The boys (my husband) uses it to pop popcorn. I’m sorry to admit this; but popcorn popped in bacon grease is but one thing: delicious. At first, I just ignored them; believing that at least they were not using Crisco — and my husband has been so neat and clean about saving and storing the grease — how could I complain?
Since then, I ventured onto Google and started researching… just a bit. Just hoping that maybe I would find some new tidbit of science that proves, perhaps, that bacon is the new health food.
I found nothing of the sort.
Other than reading about the dangers of fat going rancid, and the fact that most of this food source gets its nutrients from — here comes that word — saturated fat, I could find only aficionados who swear by bacon fat as a unparalleled food source for flavoring everything from green beans to potatoes, and popcorn. Besides, the idea was born from friends at our lake house.
If you have news to help me, please let me know.