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Uses for leftover rendered fat pieces?

j
joonjoon Aug 7, 2013 01:32 PM

Hey 'hounds,

So I rendered some beef fat yesterday. I had been collecting hunks of fat from roasts and oxtail trimmings and things like that and finally thought I had enough where it might be worthwhile to render.

Well I got plenty of fat and some crispy looking pieces of browned beef fat now...what do I do with this?

  1. Becca Porter Aug 7, 2013 01:39 PM

    Cornbread? Though usually made with pork cracklings.

    1. greygarious Aug 7, 2013 01:46 PM

      Crouton substitute for topping salads.

      1. JAB Aug 7, 2013 01:58 PM

        Cook's treat.

        1. 3MTA3 Aug 7, 2013 05:41 PM

          Different, but similar. Did a party that included skinless chix breasts and turkey burgers. Roasted the skins till crispy then chopped them up and added it to the white/dark ground turkey. Delicious.

          1. c oliver Aug 7, 2013 06:18 PM

            All of the above. Or just eat them!

            1. Cheese Boy Aug 7, 2013 09:22 PM

              Add dough and bake bread with it.

              1. emglow101 Aug 7, 2013 09:25 PM

                I use my rendered pork fat in my beans.

                1. KarenDW Aug 8, 2013 12:34 AM

                  I have used rendered fat, strained, in many dishes which call for sauteeing in fat/oil, and also in flaky pastry recipes. Once strained of solids/particles, the "clean" fat should be able to store for several months in the refrigerator. Something to note before incorporating in recipes, is the saltiness of the rendered fat. i.e., tasted your beef caramelized onions before adding more salt/seasoning.

                  1 Reply
                  1. re: KarenDW
                    c oliver Aug 10, 2013 12:09 PM

                    OP is referring to the "solids/particles," I believe.

                  2. fldhkybnva Aug 8, 2013 03:57 PM

                    You could use it to sear steaks, etc.

                    1. C. Hamster Aug 8, 2013 05:52 PM

                      OP is not asking about how to use the rendered fat. He/she is inquiring about the remaining chunks of fat that are brown but unrendered

                      1. pilinut Aug 8, 2013 05:56 PM

                        If they're nice and crisp, warm them up, sprinkle with salt and munch away! Soooooo much tastier than popcorn.

                        1. j
                          joonjoon Aug 10, 2013 11:58 AM

                          Thanks for the responses guys! I ended up throwing away the bits because it was really soggy and not crispy at all. :(

                          1 Reply
                          1. re: joonjoon
                            pilinut Aug 10, 2013 03:48 PM

                            Too bad! Now you'll just have to do it over again until you get crispy bits. . . :-) We sometimes buy pork fat, not to make lard, but for the chicharron.

                          2. i
                            INDIANRIVERFL Aug 10, 2013 02:55 PM

                            Put the bits on smooth peanut butter and lather on the Texas Pete.

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