Heat
How to render bacon and fat
Cook fatty meat slowly so the fat melts out, leaving it crisp and the fat ready for cooking.
Step by step
- Start bacon or fatty skin in a cold pan.
- Cook over medium-low heat so the fat melts before the meat burns.
- Turn or stir as it browns.
- Lift out the crisp pieces and keep or pour off the fat as the recipe says.
How you know it's done
The pieces are crisp and most of the white fat has turned to clear liquid in the pan.
Common mistakes
- High heat, which burns the outside while the fat stays chewy.
- Pouring hot fat down the sink: let it cool, then throw it away in the trash.
Simmerbee recipes that use it (1)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I render?”
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