Eat More Fat! The Nutritional Ketosis Challenge continues... page 158

[Gladmorning]

Nom nom nom!!! I too make a weeks worth of bacon every weekend. I have a wide mouth mason jar I use for the grease. I grew up in the restaurant industry, so I've always cooked it in the oven and poured the grease off the corner of the pan. I usually cook up 2-4 pans worth at a time. If anyone cares, it's nice to only cook your bacon about 3/4 of the way when storing it and finish it off per recipe or meal, that way it always tastes fresh. I also keep my sausage grease to cook in too!

I don't think I have any specific recipes, but I like to add a dollop in as one of the fats whenever I make gravy! I make LCHF gravy all the time and a little added bacon fat is a good thing in my book.

I've cooked mine in the oven for years, but never thought about this 3/4 deal. That would certainly make for a FAST breakfast! How do you store it throughout the week? Just in a bag?

[epicuriousbynature]

I've cooked mine in the oven for years, but never thought about this 3/4 deal. That would certainly make for a FAST breakfast! How do you store it throughout the week? Just in a bag?

I have those plastic ziplock containers with the blue lid. It's a rectangle and the bacon strips fit in there perfectly, lengthwise and I just pull our what I need for each meal. I grab a few pieces for work and throw them in the toaster over for a couple minutes to finish the cooking

[Rosemary 231]

Would you tell us about the gravy you make?

[tomi]

I make gravy! I make LCHF gravy all the time and a little added bacon fat is a good thing in my book.

Can you tell me what you use in your gravy for the thickener? Obviously not wheat flour..........

[Rosemary 231]

I haven't considered the fact that last time I was 135 my heaviest weight to that point had been 155. NOW, my heaviest was 216 - so taking into consideration the extra skin that needs to tighten - maybe you are closer to the correct goal weight than I am. I will assess things when I get there I guess. If I still look saggy and flabby at 135 I will definitely continue to work towards lean and mean! I am 52 though - so tight skin is not likely to happen! I'll be happy with looking good in tight jeans! I rarely wear anything shorter than capris so I'm not even working toward having nice summer shorts legs! and if I don't look good in a one peice bathing suit - I really don't care! Maybe I should look into the gelatin thing too!

It's sure worth a try but it might take several months and the 7 grams of protein per Tablespoon can make LCHF difficult.

[tomi]

do you take the gelatin in capsule form or is there another way?

[jenn26point2]

I don't think I have any specific recipes, but I like to add a dollop in as one of the fats whenever I make gravy! I make LCHF gravy all the time and a little added bacon fat is a good thing in my book.

I am also interested in what you use as a thickener. I usually use tapioca starch and spread out over a recipe the carb content isn't bad, but I'm sure there's a better way.

How "primal" is Xantham Gum? I saw that endorced on the Fat Fast Cookbook site.

[epicuriousbynature]

Would you tell us about the gravy you make?

Absolutely!!! Granted, I don't measure anything, but it's super easy. Mostly I make brown mushroom gravy and chicken gravy. Those are two staples. I like to broil hamburger patties in the oven on a sheetpan, usually 6 at a time and use the drippings after they're cooked. Same thing with a pot roast or the cans of beef tips, I use the fat and broth in the can. With chicken, exact same thing, broiled and use the drippings, haven't used the water in the canned type though.

I use both Guar Gum or Xantham Gum, I don't have a preference, I have a bag of each and use which ever I grab first.
I also use several different types of Better Than Boullion, chicken, beef and mushroom are what I keep on hand all the time. I like a rich gravy, so I always add it.

Drippings in a skillet or saucepan (if your adding in mushrooms or onions, sautee them in the dripping with additional butter/grease
Add enough water and Boullion in the saucepan like you're making stock... (I NEVER measure, but the jar has directions) bring it to a full simmer. Once it's simmering, slowly whisk in the Xantham Gum or Guar Gum. Personally, I cut off a tiny bit of the corner of the bag and just kind of let the air push out little bits at a time. Whisk whisk whisk on simmer and it'll start to thicken almost immediately.... if you add to much, add a little water. Add any spices you like, I always add salt, pepper and garlic. Be careful with the salt though... you won't need it if your drippings are seasoned from the meat or you are not a big salt craver. I literally crave salt, so I usually end up adding a little bit.

Once it cools down, it gets a bit gelatenous, but can easily be reheated. It won't get the exact smooth texture unless you heat it and whisk it again.

I make both ground beef and the canned beef this way... cook the meat, make the gravy in the same pan and top it with some goat cheese! Yummo!

[Rosemary 231]

do you take the gelatin in capsule form or is there another way?

I take it in "granules" like nearly powdered. I buy it in 5 lb sacks from NOW at Amazon. Buying the boxes of Knox are just way too expensive.

[JudyCr]

Speaking of fat, if you want something just out-of-this-world delish, try org duck fat.
I buy it here Amazon.com: duck fat organic
It is expensive but it's a good size jar and you use just a little .. Scrambled or fried eggs, OMG, sooo good.