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On Jan 29, 2004, at 01:46, Nigel Rantor wrote: > Roger Burton West wrote: >> Don't know about duck fat as such. Fat in general, as long as it >> hasn't got bits in it (sieve), will keep for ages. Freezing is no >> problem (and last August Tom Sulston recommended doing this with duck >> fat specifically). > > How about if it has bits in? Any idea on how long it'll keep in the > fridge for? I wouldn't be happy keeping it in the fridge for more than a few days - but it's really obvious when fat goes off[1], so you'll know if it's OK! ;-) The bits will be fine - essentially they're preserved in the fat. The only problem that you'd get is if you try and cook with the fat and burn the already-cooked bits of meat. But if there's only a few, you'll get a nice slightly-burnt edge to your food, like what you get if using a griddle pan. > Ideally I'm going to use it in the next couple of days but I'm > wondering how much leeway I have if I don't get around to it. That should be fine. If you're after a recipe that's not roast potatoes: try poutine. (The real deal is made by cooking your chips twice in rendered pork fat (but anything high in saturates should do), mixing in some little bits of cheese, and then covering in a thick gravy.) (I have never made this, but it sounds /amazing/) Incidentally: for anyone craving hot wintery stodge, the lamb shank with mash and gravy at the Crown (N1) is fantastic! Really good solid comfort food. -- Tom Sulston +44 77 99 89 80 44 http://www.sulston.net [1] If it smells like a colony of skunks has died in your fridge, don't eat it.[2] [2] Actually, this applies to just about anything.[3] [3] Apart from pickled skunk, obviously.[4] [4] Gratuitous footnote.There's stuff above here
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