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Do you save your fat?

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Does anyone else save dripping/fat/grease from the different items you cook. If so which grease and how do you keep it (and for how long)?

For myself, I save sausage and bacon grease in same container, on the counter for a week at most then I throw it away.

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  1. Usually just bacon grease because there are a few recipes that I need just a teaspoon for and that's it. I keep mine in the fridge for several months in a mason jar.

    1. We make bacon every Sat & Sun. I keep it in a salsa jar in the fridge indefinitely. I use it regularly to fry eggs, grilled cheese, saute potatoes, etc. I should probably find a better method that involves rotation but I haven't done so yet.

      Why do u throw it away? I keep butter in the cupboard for longer than that w/o issue. HOWEVER, it's important that its salted. I tried doing the same w/ unsalted and it turned into blue cheese (not really, but that's what it tasted like - ick).

      1. I'll add my voice to saving bacon drippings. I use it for lot's of things also. I store it in clean can (generally like a 8 oz empty can of tomato sauce) in the back of the fridge with a lid. I use it a lot so I'm never real concerned about rotation because with that small a can it goes fast.

        1. Absolutely.
          IF I cooked bacon more often, I'd keep a grease jar.
          I save the fat skimmed from chicken broth and use it instead of olive oil, where appropriate - say for cooking down onions for a soup or veg dish.
          I save the fat rendered off lamb sausage to make lentils the next day - you get a little of the meaty flavor. (I'm a very bad vegetarian ; )
          I made pulled pork, and skimmed the grease for cooking greens. Veeery flavorful.
          I just rendered duck fat after using the breast if the bird for something else -- it's sitting in the fridge, and I better use it . . .

          Someone got to me early on with Starving Children In India talk. I hate to waste.

          2 Replies
          1. re: pitu

            You're my hero, pitu. I am duly impressed. Really. I wish I took the time to save fats and utilize them as you do. It requires time and creativity.

            Good for you for your commitment to maximum deliciousness!

            1. re: pitu

              The bacon grease jar has a permanent spot in the fridge. Other fats go into their own containers in the freezer and are used for oniona, sauces, and soups. On the rare occasion they're in there long enough to develop freezer burn, I make dog biscuits and use the fat in that. There are starving puppies in India but not in my house.

            2. Here's an interesting post from a few months ago:

              http://chowhound.chow.com/topics/586991

              At that point I started saving more than just bacon fat (in the fridge always). I now have a container of chicken fat and also one when I fix a particular pork roast that's flavored with fennel seed, garlic, chilies, et al. When I "make" new fat of a particular origin, I toss the old. Love it :)