Meat Fat.
A Moose in Love wrote:
> On May 21, 8:27 pm, "Julie Bove" > wrote:
>> What do you do with it?
>>
>> When I was a kid, my mom had a old jar that she used for it. Usually
>> a Marshmallow Crème jar. When it was full she would throw it out.
>> She was never one to use bacon fat for anything. Oddly enough she
>> would cook the meat to death, drain and blot all of the fat off and
>> then add fat back in, in for form of margarine. No telling how she
>> got that idea. I don't do that. But I also don't like fatty meat.
>>
>> And these days I seem to be getting fatty meat! I did look at Costco
>> and they seem to only sell one kind of organic and it is fattier
>> than I would want for most things. So I bought about a 5 pound
>> package of their ground meat. Again they have only one kind and
>> again it seems fattier than it used to be. I can't say for sure what
>> percentage it used to be but I have bought it before and I don't
>> remember all the fat in it. I cooked the whole package last night
>> and filled a 14 oz. green bean can with all of the fat that came
>> from it! I don't have any empty jars except for canning jars and I
>> don't want to waste one of those!
>>
>> I let the fat cool overnight and set up. Then I put the can in a used
>> zippered plastic bag and then in another used zippered plastic bag
>> for good measure. I will throw it out.
>>
>> Looks like I am going to have to go back to buying the very expensive
>> organic beef at Central Market. It is very lean.
>
> Take some goose or duck fat and spread it on rye bread. Enjoy!
> I've never had it personally, but this is what my Hungarian ancestors
> would chow down on once in a while.
I don't think so.
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