Re: [london.food] Duck Fat

[prev] [thread] [next] [lurker] [Date index for 2004/1/29]

Kate L Pugh wrote:
> On Thu 29 Jan 2004, Roger Burton West <roger@xxxxxxxxx.xxx> wrote:
> 
>>Fat in general, as long as it hasn't got bits in it (sieve), will
>>keep for ages. Freezing is no problem [...]
> 
> 
> I have been freezing my bacon fat, as recommended by this very list.
> It has bits in.  I usually only acquire a teaspoon or two of it at a
> time, and I then top up the little eggcup of it I have in the freezer.
> It's not worth sieving out the bits for such a small amount.

What plans have you for it then? Seems like a lot of trouble to gather? 
Other than roasting what uses can we put fat to? (I have the horrible 
feeling that I'm inviting an avalanche of suggestions, but hey...)

   N

• Kate L Pugh 00:35 on 29 Jan 2004
  I have been freezing my bacon fat, as recommended by this very list.
  • Nigel Rantor 01:48 on 29 Jan 2004
    What plans have you for it then? Seems like a lot of trouble to gather?
    • David Cantrell 15:51 on 29 Jan 2004
      Use it in homemade "energy" bars.
      • too deep to show
• Nigel Rantor 01:46 on 29 Jan 2004
  <burns>
  • Tom Sulston 10:22 on 29 Jan 2004
    I wouldn't be happy keeping it in the fridge for more than a few days -
    • Simon Wistow 10:31 on 29 Jan 2004
      Yes, I had it a couple of weeks back and it rocked my world.
    • Nigel Rantor 11:11 on 29 Jan 2004
      Cool![0]
    • Aaron Straup Cope 12:52 on 29 Jan 2004
      Hailing from the Land of Poutine [1], I will only add that a) it /is/

Generated at 23:25 on 06 Mar 2004 by mariachi 0.41