How do you deal with the left over fat/oil in your pan?
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I read this as "How do I deal with leftists regarding the leftover fat or oil in my pain?" I'm sorry.
Oh that's what I meant. Guess there was a typo and people got carried away. How DO you deal with leftists leftover fat?
I keep telling them to eat less calories. But I donno, they get sweaty and I gotta keep wiping them down with paper towels.
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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.
Good for a cold winter chimney firing.
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"my food tastes terrible, don't eat at my house"
"I forgot what vegetables taste like."
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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 don't cook with that much that there is relevant leftovers to begin with. I just wash my pan with soap and hot water.
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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
My main source of grease and oil is from stuff i cook in my airfryer lol
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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.
Down the drain, the tenant special.
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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 towel -> trash.
Also a reason why we don't deep fry something and only fry semi submerged
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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 have a spot in my yard that I pour cooking oil.
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Looks interesting but not at that price point for me. Seems more expensive than paper towels and probably worse overall for the environment since it'd be heavier than paper towel to transport to the store.
Would be interesting to compare the carbon footprint.
I also like how nowhere on the page did it compare it to paper toweling it into the trash. Just pouring it down a sink or putting it in a jar lol. That's marketingWould be interesting to compare the carbon footprint.
Yeah, definitely. I thought this was interesting because cleaning up certain dinners requires A LOT of paper towels. And then there are dinners where I end up with a small jar of oil, which is too much oil for paper towels. Thought this may save a few trees.
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Oh that's what I meant. Guess there was a typo and people got carried away. How DO you deal with leftists leftover fat?
I keep telling them to eat less calories. But I donno, they get sweaty and I gotta keep wiping them down with paper towels.
Yeah, it was meant as an "I have no reading skills" thing as opposed to a political thing.
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Yeah, it was meant as an "I have no reading skills" thing as opposed to a political thing.
I got that. I'm just goofing around.
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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.
Get a bunch of bones: Your local butcher is probably willing to give you some for free if you're buying something as well. If that's not an option, look for packaged of chicken backs and chicken feet. Backs on their own are fine, feet you should mix with backs and not use alone.
Get a big pot. Bigger than you're thinking. The biggest, basically. Must have lid, lid need not fit tightly. Whack on the heat medium high and throw a small amount of oil in and then the bones, backs, feet, whatever you're using. This is the time to throw in fat scraps, too, or old Parmesan rinds.
While that's sizzling, browning, defrosting, whatever, wash three large carrots and three or more large stalks of celery. Roughly chop and throw 'em in. One very large yellow onion or two medium ones, leave the skin on if it's not dirty, cut in eighths while leaving ends intact and throw in. Take a whole head of garlic, don't peel it, cut in half across the cloves and throw both halves in. Bay leaves if you have 'em, two or three. Twelve whole peppercorns. Rough chop and apple. Thin slice whole ginger, no need to peel — this is a great way to use up older ginger that's gone dry. Good way to use up old wrinkly veggies in general.
Do not!!! add beets or radish, the flavors are too strong. Do not add potatoes, it'll ruin the texture of the stock; you can add them later when you're turning stock into soup.
Get your largest stirring thingamajig and stir the veggies around with the meat. Salt everything and stir again. Don't worry about using too much salt, it's almost impossible to make homemade stock and end up with more sodium per serving than packaged broth.
When evertting smells sizzlin' good, add as much water as physically fits in the pot. Cover, bring to a low boil, reduce to a high simmer and leave the lib slightly cracked so pressure doesn't build but not too much steam escapes. You want to eat that steam, after all. Then basically ignore it for four or more hours. Seriously, go to bed and wake up in the morning to a house that smells amazing.
Skim off any grit or scum that floated to the top, kill the heat, let cool somewhat, then strain through a collander. Press the veggies and bones slightly to extract maximum goodness, then bag them up and throw them out. Strain it again through a fine mesh strainer, or if you want to get fancy, a cheesecloth or tea towel overtop of a fine strainer. Throw out the slime left behind and admire your delicious stock. Drink some from a mug. It's delicious.
Now this last part is both optional and advanced, it's called "clarifying". You can crack an egg or two in a bowl and whisk it together with the eggshells. Bring your stock back to a rolling boil, throw the egg and shell in there, and it will soak up all the remaining particulate matter. The eggs turn a horrible grey color and the stock turns to liquid gold. Skim off the egg raft, filter through a cheesecloth again, and impress your Parisian friends. I urge again, this step is only if you need to feel fancy, because you can absolutely bork your hard-earned stock if you do it wrong.
Good luck and enjoy!
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Get a bunch of bones: Your local butcher is probably willing to give you some for free if you're buying something as well. If that's not an option, look for packaged of chicken backs and chicken feet. Backs on their own are fine, feet you should mix with backs and not use alone.
Get a big pot. Bigger than you're thinking. The biggest, basically. Must have lid, lid need not fit tightly. Whack on the heat medium high and throw a small amount of oil in and then the bones, backs, feet, whatever you're using. This is the time to throw in fat scraps, too, or old Parmesan rinds.
While that's sizzling, browning, defrosting, whatever, wash three large carrots and three or more large stalks of celery. Roughly chop and throw 'em in. One very large yellow onion or two medium ones, leave the skin on if it's not dirty, cut in eighths while leaving ends intact and throw in. Take a whole head of garlic, don't peel it, cut in half across the cloves and throw both halves in. Bay leaves if you have 'em, two or three. Twelve whole peppercorns. Rough chop and apple. Thin slice whole ginger, no need to peel — this is a great way to use up older ginger that's gone dry. Good way to use up old wrinkly veggies in general.
Do not!!! add beets or radish, the flavors are too strong. Do not add potatoes, it'll ruin the texture of the stock; you can add them later when you're turning stock into soup.
Get your largest stirring thingamajig and stir the veggies around with the meat. Salt everything and stir again. Don't worry about using too much salt, it's almost impossible to make homemade stock and end up with more sodium per serving than packaged broth.
When evertting smells sizzlin' good, add as much water as physically fits in the pot. Cover, bring to a low boil, reduce to a high simmer and leave the lib slightly cracked so pressure doesn't build but not too much steam escapes. You want to eat that steam, after all. Then basically ignore it for four or more hours. Seriously, go to bed and wake up in the morning to a house that smells amazing.
Skim off any grit or scum that floated to the top, kill the heat, let cool somewhat, then strain through a collander. Press the veggies and bones slightly to extract maximum goodness, then bag them up and throw them out. Strain it again through a fine mesh strainer, or if you want to get fancy, a cheesecloth or tea towel overtop of a fine strainer. Throw out the slime left behind and admire your delicious stock. Drink some from a mug. It's delicious.
Now this last part is both optional and advanced, it's called "clarifying". You can crack an egg or two in a bowl and whisk it together with the eggshells. Bring your stock back to a rolling boil, throw the egg and shell in there, and it will soak up all the remaining particulate matter. The eggs turn a horrible grey color and the stock turns to liquid gold. Skim off the egg raft, filter through a cheesecloth again, and impress your Parisian friends. I urge again, this step is only if you need to feel fancy, because you can absolutely bork your hard-earned stock if you do it wrong.
Good luck and enjoy!
wow, this is such a excellent comment! Very informative.
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Our city's trash disposal also provides free plastic buckets for cooking oil. I try to use that as often as possible. I love it
Ours doesn't, we collect it in used oil plastic bottles and there's a collecting area at every petrol station.
