Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
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Until it gets rancid or I have a fresh batch.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
What's a guy with the name Muhammed doing cooking bacon?Until it gets rancid or I have a fresh batch.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
If it smells funny don't use it.
Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
I save it for soup broths, roux and pot roast, and I save it until I clean the fridge out usually, which can be few month intervals.
You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
I save it for soup broths, roux and pot roast, and I save it until I clean the fridge out usually, which can be few month intervals.
It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
I save it for soup broths, roux and pot roast, and I save it until I clean the fridge out usually, which can be few month intervals.
It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
The old timers always insisted on that--including my Dad. Then come to find out, margarine was worse for you.You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
I save it for soup broths, roux and pot roast, and I save it until I clean the fridge out usually, which can be few month intervals.
It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
I read once that bacon (and pork fat) is to American cuisine what butter is to French.
I don't use margarine for anything. If something calls for butter, it's best to use real butter.
Because bacon grease is photosensitive, light can make it go rancid quicker. It will stay fresher in an opaque container or if you store it in a dark cool place.I keep it in a short Mason jar on the counter. When I add hot grease, it seals as it cools.
That may add to the half life.
The old timers always insisted on that--including my Dad. Then come to find out, margarine was worse for you.You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
I save it for soup broths, roux and pot roast, and I save it until I clean the fridge out usually, which can be few month intervals.
It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
I read once that bacon (and pork fat) is to American cuisine what butter is to French.
I don't use margarine for anything. If something calls for butter, it's best to use real butter.
Butter makes everything better.
So this is an organic chemistry question about the molecular structure of pig fat.Had a little debate this morning while preparing the above.
Who saves bacon grease for cooking, and for how long?
I say indefinitely.
I've never had truffle, but I've loved pasta with butter and parmesan ever since I was a kid. I mix the butter with good olive oil if I have some. Now olive oil is something that goes rancid fast. I don't use it all that much and usually end up throwing most of it away, unfortunately.The old timers always insisted on that--including my Dad. Then come to find out, margarine was worse for you.You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.I save it for soup broths, roux and pot roast, and I save it until I clean the fridge out usually, which can be few month intervals.
It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
I read once that bacon (and pork fat) is to American cuisine what butter is to French.
I don't use margarine for anything. If something calls for butter, it's best to use real butter.
Butter makes everything better.
Indeed, it does. Last night for dinner I made a really simple spaghetti side dish with butter, truffle oil and a bit of parmesan. The butter with the oil worked perfectly. I'm going to add this to my regular repertoire.
I've never had truffle, but I've loved pasta with butter and parmesan ever since I was a kid. I mix the butter with good olive oil if I have some. Now olive oil is something that goes rancid fast. I don't use it all that much and usually end up throwing most of it away, unfortunately.The old timers always insisted on that--including my Dad. Then come to find out, margarine was worse for you.You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
I read once that bacon (and pork fat) is to American cuisine what butter is to French.
I don't use margarine for anything. If something calls for butter, it's best to use real butter.
Butter makes everything better.
Indeed, it does. Last night for dinner I made a really simple spaghetti side dish with butter, truffle oil and a bit of parmesan. The butter with the oil worked perfectly. I'm going to add this to my regular repertoire.
We often make Alfredo sauce. Puts store bought jarred sauce to shame. You're an ingredient or two away!I've never had truffle, but I've loved pasta with butter and parmesan ever since I was a kid. I mix the butter with good olive oil if I have some. Now olive oil is something that goes rancid fast. I don't use it all that much and usually end up throwing most of it away, unfortunately.The old timers always insisted on that--including my Dad. Then come to find out, margarine was worse for you.You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.It get the roux and pot roast, but adding bacon fat to soup doesn't do anything for me. Soups shouldn't be greasy.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
I read once that bacon (and pork fat) is to American cuisine what butter is to French.
I don't use margarine for anything. If something calls for butter, it's best to use real butter.
Butter makes everything better.
Indeed, it does. Last night for dinner I made a really simple spaghetti side dish with butter, truffle oil and a bit of parmesan. The butter with the oil worked perfectly. I'm going to add this to my regular repertoire.