I do sometimes cut the fat off meat I'm about to cook and toss it into my frying pan or griddle to provide a grease layer to cook the meat in. It's a better move than using olive oil or some other plant oil. It keep the meat from sticking on the surface and gives the meat a distinctly different after taste depending on what oil you would use instead. I also jar the leftover grease to add to soups in winter. Depending on the bones mass, I do the same with those as well.
Good ideas.
Yea, put the bones in a ziplock bag and they should keep for a few months in the freezer until you need them. As for animal fat, get yourself a set of Pyrex ramekin bowls and save a few glass salsa jars. You pour the grease into the ramekin, let it cool briefly, and then pour the grease into the cleaned out salsa jar to store in your fridge. If you bake on a regular basis, just warm up the grease and use it instead of vegetable oil or shortening to the same amount. It really adds to the taste and smell, to say nothing of the money you save.
Nice, thanks for more details. I save bacon fat already.
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