"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> Cheryl > wrote:
>
>> On 5/1/2011 3:57 PM, Sqwertz wrote:
>>
>> > I have one quart of lamb fat, one of pure pork, and a frozen bag of
>> > chicken fat pucks from rendering chicken skins. I only get 5-7 ounced
>> > of the chicken fat at a time so I pour the fat into a flat glass and
>> > freeze it, then that fat just pops out and the puck goes into plastic
>> > bag.
>>
>> What kinds of things do you use those fats for? I used to save bacon
>> fat but found I never used it so I quit and just let it harden and put
>> it into my grease container in the fridge to be thrown out.
>
> Oh my! We use them all the time, fry eggs, season vegetables, cook
> onions and celery for cooking with beans, season beans, use it in rice
> pilaf when sauteing the rice and aromatics, if you have enough you can
> fry potatoes or onions in it. Any place you would use oil or butter to
> cook something, these fats can be used, they provide good flavor and a
> savings in money because you are using a byproduct of something rather
> than a new product you paid for.

I used to do all that when the family were all at home. I don't get enough
fat now there are just the two of us.

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