Re: [london.food] Bacon grease

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Roger Burton West wrote:

> Hmm. My experience of fat with bits of any sort in it is that it looks
> good on top but goes mouldy underneath the surface, so one sticks in a
> knife and gets an 'orrible decayed-meat smell. Fat skimmed off the top
> of stock will keep for _ages_, though.

This is true. If you're going to use it the next day then the bits
are fine (just as it would be fine to put cooked meat in the fridge
and eat it the next day). If you're going to leave it for a week
then sieve it as finely as possible.

--m

• Roger Burton West 10:12 on 14 Aug 2003
  Hmm. My experience of fat with bits of any sort in it is that it looks
  • Martin Frost 10:29 on 14 Aug 2003
    This is true. If you're going to use it the next day then the bits
    • Tom Sulston 10:38 on 14 Aug 2003
      ... or freeze it, which works very well. (I do this with duck, which

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