Here are a few chefs’ favorite methods for getting the most bang from bacon: “Render the fat—bake off the bacon for the cafeteria in the morning, and then use the fat throughout the day to sauté things instead of butter,” says Finney. “I save bacon fat pan drippings like I used to see my grandmother do,” says Benjamin Jenkins, catering chef at San Diego State University. “I use it to saute Brussels sprouts. The students have gone crazy for ...

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