Re: [london.food] Bacon grease

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On Thu, Aug 14, 2003 at 09:58:13AM +0100, Martin Frost wrote:

>If you're not going to use it the same day, then pour it off into
>a cup while it's still hot, leave it to cool and keep it in the
>fridge. You may prefer to sieve it to remove any bits, though
>they will also help to add flavour.

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.

R

• Martin Frost 09:58 on 14 Aug 2003
  Well, the easiest way is just to substitute it for some of the fat
  • 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
      • too deep to show
• Greg McCarroll 11:08 on 16 Aug 2003
  The simple option is just go fry something else afterwards, potato bread

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