Re: [london.food] Duck Fat

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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.

Kake

• Re: [london.food] Duck Fat Roger Burton West 00:33 on 29 Jan 2004
  Don't know about duck fat as such. Fat in general, as long as it
  • 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?
      • 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 -
      • too deep to show
• Roger Burton West 16:10 on 29 Jan 2004
  See also http://news.bbc.co.uk/hi/english/uk/newsid_1101000/1101242.stm
  • Nigel Rantor 16:29 on 29 Jan 2004
    That is fairly minging. I was also very amused by the man who hadn'

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