Prepare a Heat-Proof Ramekin and Cheesecloth-Lined Strainer
What's with the hardware? I can't bring myself to waste perfectly good bacon fat. But I don't like to see any little roasty bits in my bacon fat, so I pour it through a mesh strainer lined with a few layers of cheesecloth.Incidentally, I strain everything through a few layers of cheesecloth — sauces, stocks, you name it. Needless to say, I go through a lot of cheesecloth.
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