Does anyone save the fat from cooking?

phizzimum

when DH fries bacon he leaves the fat in the pan for me - I use it to fry onions etc for dinner as it gives a nice extra flavour.

I also save any fat from a roast and use it for next time's roast spuds - after all you can buy jars of goose fat for a couple of quid at the supermarket- you're paying for a jar of fat that's been saved from a roast goose.

valk_scot

I use fat from roasted meat to make roast potatoes and I'll use bacon fat for fried bread (we don't have full breakfasts often, but I LOVE fried bread).

I wouldn't reuse cooking oil because the high heat degrades the fat in an unhealthy way over time...anyway, I seldom even shallow fry and certainly never deep fat fry so a standard bottle of oil would last me six months easily anyway.

And I'd never reuse the fat that came out of sausages because that's the stuff we should all try and avoid...grill your sausages and chuck the fat out!

Pink.

I save the fat from meat in small pots, apart from duck and goose I think pork and bacon fat are the tastiest.

I just pour it off into a pot, let it cool and the fat rises to the top and juices stay on the bottom. I remove the fat and add it to my 'fat mug' in the fridge and use the juices in the next thing I'm cooking that they would work with, eg bolognese or cottage pie. So no waste at all. The remaining fat gets used mainly for roasties, but also for general frying and when I'm making shortcrust pastry.

Pink

bellaquidsin

Yes, I save my fats all the time and mix them. Once a week I put them in an enamel bason with a little and heat til bubbling, used to do this in the oven but now do it in the Remoska. When it is cool I take the fat off and throw the water away. I use the fat for frying anything I fry, not that much really and roast potatoes.

I once spoke to an old lady who used to put it in fruit cakes (rubbed in method) instead of margarine I tried it once but the cake tasted of rosemary (not unpleasant) from the lamb fat. I do however use it in pastry when making a savoury pie, half and half with lard.

Bella.

chesky369

Never use oil for roasting meat but I always keep the dripping/fat. I generally pour most of it into the dripping pot which I keep in the fridge and use what's left for making the gravy. I wouldn't dream of throwing it away, since it's much the best thing to use for (a) roasting the next joint and (b) roasting potatoes & parasnips. My grandma always did it, so did my mum, so I just keep on the tradition. If it gets low, I make sure I buy something like belly of pork, so that it produces lots of fat.

tanith

I save the fat in the fridge but when its gone solid I put it in an empty plastic pot with a lid and put it in the bin I never use it again.. I do it this way as I don't want it put down the sink:eek: and can't think of another way to get rid of it..

charlies-aunt

Yep - save both surplus fat and oil.

The fat can be used for frying, roast potatoes, bubble'n'squeak etc and very tasty if you use it instead of lard when making pastry

I cut bread crusts into small cubes for the birds and drizzle them with surplus oil [or fat] - helps to up the nutritional value of just plain bread especially during the winter

aaronm_2

Yep
I don't like wasting. I keep the principle to lead a economical life.

[Deleted User]

Yes I reuse fat from meat or bacon and I am the wrong side of sixtyfive and still going strong.My mum wouldn't have dreamt of throwing fat away it was too hard to get hold of during the war.Everything was used up in our house and nothing was wasted.

angelavdavis

We reuse fat from beef, pork and duck for potatoes but I am not keen on lamb fat, so this gets poured into an old coconut shell and the birds get it!