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Bacon fat: difference between microwave and stovetop/oven


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Bacon fat: difference between microwave and stovetop/oven

greygarious | Aug 11, 2009 08:43 AM

I recently switched my go-to method of cooking bacon strips. I have always saved the fat in a container in the refrigerator. The fat that is left after making bacon in the oven or in a saute pan has little browned bits and becomes as solid in the refrigerator as refrigerated butter.
As it happened, that container was still pretty full when I started using the microwave instead, so I started a new container (both are glass). I nuke the bacon until it is every bit as rendered and brown as that made in the oven or pan. However, the refrigerated fat is slightly less opaque, has no brown bits, and is softer. It would be spreadable with a knife (yuck!!). When I heat it in a pan to fry in it, there's less bacon aroma.

I have a friend who is afraid of microwaves, suspecting that they do something unnatural to the molecules in food. I'm not that paranoid, but am curious about the science here. Maybe microwaved is safer? We've all heard about nitrates and the badness of bacon/bacon fat, but it's one of my vices ;-D

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