In my mother’s kitchen there used to be a soup tin of grease left over from frying bacon on Sunday mornings. The fat got reused for cooking, adding flavour to many dishes. I have never had a similar can in my own kitchen, however; the trend for a while was to move away from animal fat, toward margarine and vegetable oils. Jump ahead 35 years and a number of big thinkers about food are accusing margarine of crimes against health and flavour. Many chefs are embracing butter and bacon with enthusiasm.
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