I save chicken fat from roasting hens, etc..and then render it all at once. You are right, it is wonderful.
My mother taught me to fix turkey stuffing by sauteing the veggies in chicken fat, then adding the stuffing mix/breadcrumbs. Since that time, I usually have a ziplock bag in the freezer to which I add chicken fat...until enough accumulates to render it.
I save mine too!!!!! It would be a sacrilege for a southerner to NOT save bacon grease!
I have bacon cooking right now and the grease is going into my bacon grease jar....
Some of that bacon grease goes into my fat I use for frying chicken.. And I cook my fried apples in it....it is a wonderful flavor for apples!
Christine
Oh, I always save some bacon grease, too! Comes in handy for hashbrowns and other kinds of potato dishes, hamburgers (mix some in with raw hamburger then make patties), eggs, pork chops, and many other applications <g>. Bacon grease also adds a nice flavor to braised meats. A little bit goes a long way . . . . ;>
Those little disposable aluminum loaf pans are perfect to use as containers for the bacon grease. Just use a small piece of foil as a cover. I never use much bacon grease, so I rotate those disposable grease containers when I cook more recent batches of bacon. Suggestions only 😉
Sky
I've ended up with bacon grease in my Deep Frying oil. It's not a bad thing. ;-) -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
There are tons of twinkie experiments on the Internet. ;-) Now that I've learned how to use the film function on my digicam, I may have to film a microwaved marshmallow! It's cool.
No sound, but stuff like that does not need it. <G>
Gods I love thread drift!
Every year around Easter, people post photos and videos of Peeps getting destroyed. The videos are on You Tube. I do not care for Peeps, but I love Twinkies!
Becca
Nuked peeps are fun.
I like to put peeps in hot cocoa and let them melt. After a bit, all that is left are the eyes staring at you out of your cup.
<eg> -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
My mother taught me to fix turkey stuffing by sauteing the veggies in chicken fat, then adding the stuffing mix/breadcrumbs. Since that time, I usually have a ziplock bag in the freezer to which I add chicken fat...until enough accumulates to render it.
I save all the skins and fat trimmings from thighs and leg quarters and render them every couple of months. That's what I just did tonight which produced those tasty fried chicken skins pictured above.
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Duck fat is also wonderful....
Even better than chicken, but I don't do duck nearly as often.
Those little disposable aluminum loaf pans are perfect to use as containers for the bacon grease. Just use a small piece of foil as a cover. I never use much bacon grease, so I rotate those disposable grease containers when I cook more recent batches of bacon. Suggestions only 😉
I keep any drippings I desire to save in a wide mouth jar, in the bottom of the fridge. It solidifies, but liquifies again almost instantly as needed.
I save mine too!!!!! It would be a sacrilege for a southerner to NOT save bacon grease!
I have bacon cooking right now and the grease is going into my bacon grease jar....
Some of that bacon grease goes into my fat I use for frying chicken.. And I cook my fried apples in it....it is a wonderful flavor for apples!
Christine
Fried apples? I will have to try that. Fried okra tastes better if you use just a little bacon grease, added to the cooking oil. I also use bacon grease when I cook other vegetables, like cabbage, turnip greens, beans.
I used to have a vegetarian cook book that had, of all combinations, a recipe for fried apples and onions. I tried it; it was good, if strange. 🙂
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I just made a decision to make some chocolate chip cookies. I've got both white and dark chocolate chips.
I just hope I have milk.
Exercise is good for the soul.
I have an old re-buildible bike that an old house mate left. I'd be glad to donate it.
I walk about 5 miles a day (2.5mi at a time) and in the Texas heat. Plus all the in-between walking.
I'm not sure what this really has to do with chocolcate chip cookies, though.
Well, that's an hour and a half daily that you're not eating them. 🙂
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"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Ophelia said:
"Omelet" <[email hidden]> wrote in message news:[email hidden]...
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Insert "top with other Tortilla" (sorry)
Ahhh! ok. So do you put anything on top of that to stop it drying out?
Not IMO. It does not take long at long to grill these bad boys. If you've a reasonably fresh tort you should be just fine. Don't butter it as you would a regular grilled cheese sandwich.
"Christine Dabney" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Becca said:
Fried apples? I will have to try that.
Yeah, I grew up eating these, especially for breakfast. My mother would fry bacon (or sausage) and then slice unpeeled apples into the fat afterwards. She poured off some of it first. Then after the apples had cooked down a bit, she sprinkled them with sugar. I like brown sugar best on these, but while sugar will do in a pinch. Then they would cook til they caramelized...
Wonderful things...along with biscuits...
I plan on fixing these for anyone that wants them for breakfast, at the NM cook-in.
On Tue, 07 Aug 2007 19:27:12 -0500, Sky <[email hidden]>
Quoted message said:
Oh, I always save some bacon grease, too! Comes in handy for hashbrowns and other kinds of potato dishes, hamburgers (mix some in with raw hamburger then make patties), eggs, pork chops, and many other applications <g>. Bacon grease also adds a nice flavor to braised meats. A little bit goes a long way . . . . ;>
Those little disposable aluminum loaf pans are perfect to use as containers for the bacon grease. Just use a small piece of foil as a cover. I never use much bacon grease, so I rotate those disposable grease containers when I cook more recent batches of bacon. Suggestions only 😉
When I was a kid my mother always had a can of bacon grease on the stove. And it wasn't an ordinary can. It was an aluminum cannister with the words "Bacon Grease" embossed on it. She bought it at Sears. Rotating wasn't necessary. More often that not she had to fry more bacon because she ran out of grease. Ever had fresh corn cut off of the cob and fried in bacon grease? Ever had a wilted lettuce salad made of fresh romaine, sliced radishes, cherry tomatoes, thinly sliced bell pepper and hot bacon grease poured over the whole thing before tossing? I can't eat those things today, but they're burned into the "good things" part of my memory.
On Tue, 7 Aug 2007 19:51:51 -0400, "Felice Friese"
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"Becca" <[email hidden]> wrote in message news:[email hidden]...
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When I cook bacon, I usually cook the entire package (bacon is stored in the refrigerator for future use). I bake it in the oven at 400 (F) for about 12-14 minutes. It comes out flat and crispy, and I save the bacon grease.
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Quoted message said:
Becca
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How good to hear that someone else saves (and therefore, presumably uses) the bacon grease!
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Felice
I save mine too!!!!! It would be a sacrilege for a southerner to NOT save bacon grease!
I have bacon cooking right now and the grease is going into my bacon grease jar....
Some of that bacon grease goes into my fat I use for frying chicken.. And I cook my fried apples in it....it is a wonderful flavor for apples!
Christine- Hide quoted text -
- Show quoted text -
Pork and apples are a common pairing. I microwave bacon on a dedicated bacon-crisper tray that is slanted toward a collection depression at the "bottom," so the grease runs down the grid and collects there, just in case I want to cook with it. I love my bacon tray. It makes the bacon nicely browned and crisp.
