The result is non-greasy crispy bacon and bacon fat that you can use for cooking other dishes. Here’s how I do it. In photos.
I place a rack on a baking tray. Then, I arrange the bacon strips on the rack, not quite touching one another but not too far apart either because I want to use as much of the surface of the rack as I can. That way, I cook more bacon in one go.
As the strips of bacon cook, the fat drips into the tray beneath the rack. So, instead of letting the bacon fry in its own fat, which is what happens when bacon is cooked in a frying pan on the stovetop, the bacon renders fat instead of getting soaked in it.
I save the rendered bacon fat, pour it into a small jar and keep it in the fridge for future use. Or, if I’m serving the bacon with food that need frying, like eggs or for making fried rice, I use the bacon fat to cook them.
