Tuesday, January 7, 2014

Bacon Fat Parmesan Crisp

This was an accidental genius moment. After I made some delicious bacon, I wasn't sure what to do with the bacon fat. I cooked the potato in it, but after topping the potato with cheese, some of the cheese fell into the fat. After cooking, it had crisped into a cheesy, bacon fat piece of deliciousness.

  • Bacon fat
  • Cheese (I used sharp cheddar)
  1. After cooking bacon, keep fat
  2. Sprinkle cheese over fat
  3. Cook at the temperature you were cooking the bacon (I use 400 degrees), and cook until crisp is, well, crispy (I did 5 minutes)


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