Does anyone save the fat from cooking?

Primrose

Always save the fat on the odd occasions when we have roast duck as it makes such delicious roast potatoes. Otherwise we try to be healthy and use mainly olive oil or Flora, with any other fat from meat being melted and used to make fatty oats to feed our garden birds. I'm sure that if we hadn't provided this food for them in last month's sub zero temperatures many of them simply wouldn't have survived.

Ballymackeonan

I trested myself to a Lidl goose at Christmas, roasted it to allow the fat to drip out, and poured it off into a flat-bottomed dish. Once it had set (after about a day in the fridge) I cut it into wedges, wrapped in cling-film and have kept it in the freezer,

Considering what jars of goose fat cost, I think I've actually made a profit! And I can take a wedge out for super roasties, or to add a luxury edge to savoury pastry.

Over this winter, I've been pouring leftover fat over stale bread and leaving it out for the birds, along with cheese rinds etc.

alixia

I always reuse leftover fat/oil. I use a little of duck fat for soups as a stock and pork fat for roasting potatoes. I don't like a waste. I have learned it from my mum and grandmother.
Actually my mum uses homemade pork fat for everything and my family never had any problem with cholesterol or heart.:D

tim_n

Make biodiesel and stop worying about saturated & trans fats.

http://www.schnews.org.uk/diyguide/howtomakebiodiesel.htm - mild swearing at the start of article.

Agapanthus

During the snow I turned out one of my cupboards and found some nuts, seeds and things that were way out of date. I mixed them up with some fat I had around and the birds loved it.

Alison_Funnell

No I never do. As a diabetic I have to be very aware of saturated fats and cholesterol.

My gran always did but she always used to throw away the jelly!:eek::eek::eek::eek::eek::eek::eek::eek:

I save all my meat juices when roasting, chill, remove the fat and keep all the 'stock'.

How times change.

kitschkitty

If it's for the flavour to be added to another dish like bacon fat to fry onions then yes, but otherwise no, and I don't bother to save it in the fridge for another day.

I bought lard once (some years ago) to make pastry and ended up throwing it away as I just couldn't face the idea of eating that stuff.

Generally I don't fry much anyway I prefer to grill and have non stick pans too! (and rarely make roast spuds).

Wish I could put it out for the birds but we live in a very cat infested area!

On a plus note I never ever put it down the drains anymore since seeing on TV the damage it can do.

I pour it into old foil cups from any cakes etc the OH has had, or use a piece of foil that's already been used once (make it into a little cup) and wait till it's hard to throw it in the bin.

tobiascurious

thriftlady wrote: »

There is no proof that eating saturated fat causes heart attacks. Far more sensible is to avoid sugar and refined carbs than a food human beings have been eating for thousands of years, far longer than the incidence of heart attacks.

Thousands of years ago our life expectancy was much lower though

I agree to try to avoid the sugar and refined carbs

but most sources say that saturated fats are bad for us

puss14

My grandfather used to eat dripping on bread and say it was a real treat and he lived to a good old age. I only every so often reuse fat for cooking as y OH would be aghast lol. I do however save it and use it to cook up HM meals for our dogs and they do seem very impressed:D

hermum

Pink-winged wrote: »

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

I've never thought of using it in pastry, I bet that gives your pies etc a lovely flavour. Another use for it, wonderful.
Does anyone still have the jelly on bread & butter?