Does anyone save the fat from cooking?

mama67

dandy-candy wrote: »

Whenever I fry bacon or do a roast lamb there is alway loads of fat left in the pan. My old cookery books are all for pouring on boiling water, then once it's cooled skimming off the fat to use again - but does anyone do that still nowadays? I'm not sure if it's inviting a heart attack?!

I still do this if I make meatballs, I bake them in a roasting tin with a some water in once they have cooked, I add more boiling water to melt the fat back in then strain to get rid of any bits then leave to cool and take off the hardened fat, great for drippings for the yorkshire pudding tin.

I store mine in a jar in the fridge, still have some in there from before Christmas and it is still lovely

weezl74

thanks for a great thread all

Can I use drained off beef mince fat in lieu of the suet in a bacon and onion savoury roll?

mickeypops

As a kid, ater too many of my mum's meals tasting of the fat from another meal -I promised myself that when I grew up, no matter how poor, I would NEVER reuse any kind of fat. I'm pleased to say I've kept to that!

Rikki

mickeypops wrote: »

As a kid, ater too many of my mum's meals tasting of the fat from another meal -I promised myself that when I grew up, no matter how poor, I would NEVER reuse any kind of fat. I'm pleased to say I've kept to that!

You could use it to make fat balls for the birds or just sock a stale slice of bread in it for them.

misty-mitts

I always re-use the fat for cooking, and yes, I have the jelly on bread, and use the rest for stock with other meals. Best of all though is the drippings (a mix of fat and jelly) on bread. It's only an occasional treat, so I try not to feel too guilty doing that, but always loved it as a child.

weezl74 wrote: »

thanks for a great thread all

Can I use drained off beef mince fat in lieu of the suet in a bacon and onion savoury roll?

I haven't tried this myself, but can't see why it won't work. Worth a try, and good luck!

Janego1

I have to echo Ballymacheonan - have been using the fat from last year's Lidl Christmas goose for roast potatoes for the past year - keeps fine in the fridge - fantastic - and a bargain when the stuff costs £3.99 a tin in Waitrose

Westywoodpecker

Rikki wrote: »

You could use it to make fat balls for the birds or just sock a stale slice of bread in it for them.

We love to feed the birds & buy co-conuts filled with fat regularly which they love. However when we try & do our own using drained fat & seeds they won't touch it. Any one know why?? (Apart from they must be fussy blighters!)

Olliebeak

I currently do what Tanith does - put into a container in the fridge and allow to go solid before finally throwing away in a lidded container.

But I do like the sound of charlies-aunt's idea - maybe it would be of more benefit to our feathered friends.

[Deleted User]

JackieO wrote: »

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.

I have a couple of old mugs that are no longer in use and have one for beef fat and one for lamb.Chicken fat goes se[perately into a small glass jam jar that I have that way I don't mix them up.I don't use vegatable oil at all olny olive oil and very little of that as well.Tesco do a smashing one that is flavoured with crushed garlic,wonderful rubbed into the skin of a piece of chicken before cooking

miss_corerupted

I have just cooked a large pork joint and sieved the fat from pan and put it in jars. I don't know if this the right way to do it, fingers crossed it will work.

I've heard its really good for chips (might need some more) and roast potatoes yum!

Does any one else do this?