How do you deal with the left over fat/oil in your pan?
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Uwu, its sooooooo cut. They're magestic horns; and the lux fur, et al. Their snaggle teeth, that pacific one, is just hte peice of resistance!
I think it's a Shih-Tzu
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
I pour it into a bowl. Once full ill freeze it then toss out on trash day
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Are you renting or do you own?
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
Into a teacup, into the fridge, then when full and solidified, peeled out and thrown into the trash.
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Left... over?
If I'm deepfrying, I set it aside and reuse it.
If I cooked something like bacon that gave off fat, I save it and use it to cook other things later.
If I was sautéing something, I used the correct amount of oil and there's none left over.
If I was roasting something, I turn the pan drippings into a sauce.
I will say, if you're having this problem a lot cooking meat, you're probably not trimming the cuts properly before cooking. Trim those and throw the scraps in the freezer until the next time you make stock.
wrote last edited by [email protected]I have fat in my freezer and am a total noob at stock making. The fat is leftover from a slab of pork I cut up into 8oz portions and froze.
I would like to hear / read more about this earth thing called stock, if you are willing to share.
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Reduce, reuse, recycle.
I try not to deep fry anything, my body doesn't need it, and the convection oven does a decent job. Shallow frying can also do a similar job most times at the cost of some extra time.
Decent quantity of bacon grease get collected for reuse. Small amounts just get paper toweled. If I did give in and deep fry something, that oil is being reused all week. Go big or go home.
When I'm done with it, I grab the smallest sealable container from the recycling, out the cooled fat in it, and it goes in the trash. It usually isn't more than a cup or 2.
Reusing cooking oil many times increases your cancer risk more than cooking alone. Fyi
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Saw this thread from a mile away and ran to tell everyone I don't have that problem because I own an air fryer
Does your airfryer nor drip the fat off of bacon? Or other fatty meat?
You out there making sunny side eggs with an airfryer?
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Reusing cooking oil many times increases your cancer risk more than cooking alone. Fyi
Appreciate the concern. The air fryer has all but eliminated my home frying. I always hated throwing out the oil, but I know it's not great to keep around, so I was never big into frying at home.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
Dump it all into an old tin and toss it out once it cools off.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
I also do paper towels for the bulk, though I try to do it while the pan is still a little warm, and may even heat the pan up a little if needed, so that if it's a fat that's solid at room temperature, I can treat it the same way as oil.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
I pour it into an empty can and freeze it then eventually trash
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
wrote last edited by [email protected]Sometimes I save it and put it in the fridge until the wet stuff separates from the fat. I then mix it with lye that I get from wood ash to make really shitty soap that's okish for doing dishes but not much else. You shouldn't put this in a washing machine because it will corrode the metal parts, you shouldn't wash yourself with it because its bad for your skin but I hope to get it to where I never have to buy dish soap again. Every single little consumer product that I can find a way to live without increases my chances of survival under this regime or at least extends things for as long as possible.
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Damn, I'm happy you said garbage disposal.
wrote last edited by [email protected]As opposed to garbage "disposer"? I use both interchangeably.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
Last meal's leftovers is to season the next meal
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
This depends on what kind of fat it is. Bacon fat I save, then clarify when there's enough, then use it for cooking.
A little bit of oil in the iron skillet? Pour kosher salt on it when it cools down enough, use the salt & oil to scrub it clean, wipe it out & rinse it (and dry of course).
Duck I render it first and save the fat, then finish cooking it.
I don't really deep fry so mostly what happens with other cooking oil is I eat it, in the food.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
filter through a paper towel and store in a jar for later use if it is a good quality fat like bacon or beef tallow
Vegetable oil gets stored in a different jar for disposal
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Does your airfryer nor drip the fat off of bacon? Or other fatty meat?
You out there making sunny side eggs with an airfryer?
Cooking some burgers in an air fryer recently, and it definitely leaves a lot of oil to dispose of!
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
paper, then boil
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Reusing cooking oil many times increases your cancer risk more than cooking alone. Fyi
Don't overreact. Depends on temperature and mostly how many times.
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Are you renting or do you own?
And if you rent, do you like the town?
