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I usually try to find a recipe to cook that uses the rendered bacon grease before it gets too old. We don't generally fry our food so I'd love to know how you
by smoyer 7y ago
I usually try to find a recipe to cook that uses the rendered bacon grease before it gets too old. We don't generally fry our food so I'd love to know how you store and filter the cooking fat between uses.
- ikawe 7y agoI typically filter through a fine metal sieve. It’s not 100% effective, but it gets out most of the big bits that would burn. I sometimes use a coffee filter or paper towel in the sieve if I’m filtering enough oil to be worth the paper consumption. It’s key to have an in-jar that you add to and an out-jar that you cook from so that you can properly rotate through the oil rather than continuously adding new oil on top of old. A teaspoon on sautéed greens gives a divine mouthfeel.
- reaperducer 7y agoHonestly, I don't do much to it. I have one pickle jar that I use to store old bacon fat. I just pour it into the jar and put the jar in the refrigerator when it cools. I use that fat for things like eggs, meats, and certain vegetables I want to add bacon flavor to. The other pickle jar I use to store leftover frying medium for things like potato chips and french fries and such. I fry in lard because that's what I grew up with. I don't filter or refine or anything. I just pour the liquids in their jars and scoop out what I need when it's time to use it. I don't know how long it's possible to keep doing this because my wife throws the jars away every few months and I have to start over. But there's a restaurant in Philadelphia (Bookbinders?) that is famous for re-using its cooking fat for decades.