Par-Boiled Bacon
 

Who says you can't teach an old dog new tricks? Never heard of doing this before. A video and explanation from a NC chef who is now eating very low carb, most "recipes" he posts fit in the 20g total carbs per day protocol. Copied from Dr. Westman's FB page.

From Chef Tyler Macon: "I made this video last new years day about par boiling bacon prior to frying it . I do this all the time because it improves the crispiness and flavor as well as producing cleaner bacon drippings for use in other cooking applications. Say next time you roast a whole chicken try rubbing it down with bacon drippings GREAT FLAVOR ! Anyway the video is a little hokey , but I am a Chef ….

Par boiling bacon removes excess salt and nitrates from the bacon giving it a cleaner less greasy flavor , it also produces cleaner drippings for use in sautéing . PS...can do the entire package at one time.

https://www.youtube.com/watch?v=-Vc...XAyaAcaqRFIvxTM

His Recipe website is Low Carb and Keto Classics. https://www.cheftylermacon.com

That make sense. When my wife makes oxtail soup, she parboils the oxtails at least 4 times and saves the water on the last for the broth.

Wow, I'll have to try this. :thup: I'm not a huge salt fan and I can't always get low-sodium bacon.

My previous trick for having more clear bacon grease is to let it cool but not solidify, then pour it through a stainless steel coffee filter. Same with reserved lard, chicken fat, etc.

I've bookmarked his site; thanks for sharing. :thup:

Having some now. Not that great. I'm going back to the regular method.