Strain Bacon Fat Through Cheesecloth Into Ramekin
Did I not mention what a ramekin
is? It's that little white dish you see in the picture there. They're awesome: compact, heat-proof, totally versatile. I mostly use them for crème brûlée
, but you can use them to make mini-chocolate cakes or mini-frittatas — anything where you want to serve individual portions. Like hot bacon fat.