DanCole42 Posted June 21, 2006 Share Posted June 21, 2006 I hear tell of lots of people using various exotic rendered fats. How does this work, exactly? Are people buying exotic fats from restaurant suppliers? Do people purchase meats JUST for their fat (which seems wasteful)? I'm guessing that people actually cook something with the meat in question, and then SAVE the fat that renders off. What's the best way to do this? How do you get the optimal amount of animal fat off the food and into your pot for saving? How can you be sure you're avoiding burning the fat? Once you're done cooking, what's the best way to get the fat out of the pan and into a container for saving it? What's the best way TO save said fat? Fridge? Freezer? How long will it keep? Can ANY separated fat be used? I.e. fat that's floated to the top of a cooled braising liquid? I once saved the fat off the top of the liquid from some balsamic braised shortribs I made. I stuck the gross-looking orange slabs in some tupperware and tossed it in the freezer. They worked great on the old indoor grill - I just stuck a slice on top of a burger and the fat oozed into the meat. Link to comment Share on other sites More sharing options...
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!Register a new account
Already have an account? Sign in here.Sign In Now