02-08-2018, 15:07
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#16
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 502
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Bacon fat goes through a coffee filter into a 32 oz freezer container and then gets saved in the fridge to use for extra flavor when I cook something that needs it.
These containers work wonders for smaller food storage. They are reusable, can deal with heat straight from the stove without melting and they will last for years in home cooking... I have the 8, 16 and 32 oz versions
https://www.amazon.com/Reditainer-Ex.../dp/B00HG8YTB0
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(1VB)compforce is offline
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02-08-2018, 16:38
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#17
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Quiet Professional
Join Date: Feb 2004
Location: Clarksville, TN
Posts: 1,159
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My Mom's recipe for spinach for Thanksgiving:
First, hard boil six - eight eggs.
Second, fry up a pound of bacon.
Drain the bacon, save the grease.
Take several cans of Popeye's Spinach and dump them in a pan.
Add the grease from the bacon.
Coarsely chop the hard boiled eggs, stir them in.
Then crumple up the bacon, blend it in.
Sprinkle on grated mozzarella and parmesan cheese.
Put it in the oven, just to heat it up.
Serve with a bottle of Tabasco sauce.
Yummers.
And when I asked her: "Mom, should you really put the bacon grease
in there?"
She said ..
"Oh Charles, ...
... where do you think the flavor is."
I love my Mom, who celebrated her 90th birthday in December 2017 and still going strong.
Damn the bacon grease, full speed ahead.
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CSB is offline
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02-08-2018, 16:44
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#18
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Quiet Professional
Join Date: Feb 2009
Location: Northwest AR
Posts: 490
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Mom had a little aluminum cannister with an insert in the lid that acted as a strainer to big pieces of bacon out. It sat on the counter the entire time I was growing up.
__________________
"For exercise I recommend vigorous walking... and carrying a gun. The gun’s weight will increase the level of exercise and the possession of a gun on a walk produces real confidence."
Thomas Jefferson
Last edited by doctom54; 02-08-2018 at 16:49.
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doctom54 is offline
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02-08-2018, 19:12
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#19
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Quiet Professional
Join Date: Aug 2016
Location: Big Sky
Posts: 426
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I have one of those small crock jars that gets my bacon grease and sits by the stove. I have never refrigerated it.
__________________
Exceptions are so inevitable that no rule is without them - except the one just stated. - Paso Por Aqui, by Eugene Manlove Rhodes
"I ask you sir, who are the militia? They consist now of the whole people........" George Mason
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sfshooter is offline
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02-08-2018, 22:00
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#20
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Area Commander
Join Date: Oct 2007
Posts: 3,462
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We save every drop, in fact, if you microwave anything thing, bacon, foie gras, use paper napkins, the same one over and over and over again. It will absorb all the fat. Refrigerate, and then when you need it place in the microwave for 10 seconds to release the store fats. Its best for Foie fat, great way to store control space and render for reuse. One way we use the system is cooking lobster with foie fat, gits it that grill taste without the lost of texture or moisture.
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Penn is offline
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02-09-2018, 07:36
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#21
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Quiet Professional
Join Date: Jan 2004
Location: OCONUS...again
Posts: 4,702
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Of course and...
And boil bones too make broth.
__________________
“It is better to have sheep led by a lion than lions led by a sheep.”
-DE OPPRESSO LIBER-
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Guy is offline
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02-09-2018, 08:31
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#22
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Quiet Professional
Join Date: Feb 2007
Location: Occupied America....
Posts: 4,740
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Quote:
Originally Posted by Guy
And boil bones too make broth.
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I still do that.... (Crock pot for several days)
__________________
"There are more instances of the abridgment of freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpations"
James Madison
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Ret10Echo is offline
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02-09-2018, 21:55
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#23
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Pete
Damn, you mean you folks stopped doing it?
Wife puts a piece of cheese cloth in a strainer and pours the grease through it.
Mostly used for baking or starting something else.
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You need to get a nice shinwa strainer and save money on the cheesecloth.
https://www.katom.com/370-CCB10R.htm...yABEgK1-fD_BwE
Not to be mistaken for a china cap, much larger holes.
__________________
"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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02-09-2018, 21:57
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#24
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Guy
And boil bones too make broth.
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I need to teach you how to make "stock". (You roast the bones that caramelization is the basis for the flavor!)
__________________
"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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02-11-2018, 00:33
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#25
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Quiet Professional
Join Date: Aug 2016
Location: Big Sky
Posts: 426
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Quote:
Originally Posted by Team Sergeant
I need to teach you how to make "stock". (You roast the bones that caramelization is the basis for the flavor!)
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Aahhh, the things a guy can learn from a chef! I was right along with the boiling the bones but never thought about roasting them.
__________________
Exceptions are so inevitable that no rule is without them - except the one just stated. - Paso Por Aqui, by Eugene Manlove Rhodes
"I ask you sir, who are the militia? They consist now of the whole people........" George Mason
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sfshooter is offline
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02-11-2018, 05:48
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#26
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Quiet Professional
Join Date: Apr 2008
Location: 18 yrs upstate NY, 30 yrs South Florida, 20 yrs Conch Republic, now chasing G-Kids in NOVA & UK
Posts: 11,901
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Quote:
Originally Posted by Team Sergeant
I need to teach you how to make "stock". (You roast the bones that caramelization is the basis for the flavor!)
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I love this site,,
A full house of Professional Blood Curdling Snake Eaters.. discussing the finer points of using cheesecloth and/or a 10 INCH Super Fine Bouillon Strainer - Wire Reinforced, Stainless.
Eat your heart, Bobby Flay,,
Better keep an eye on Giada,
Jody wears CAMO :]
Ba Da Bing
__________________
Go raibh tú leathuair ar Neamh sula mbeadh a fhios ag an diabhal go bhfuil tú marbh
"May you be a half hour in heaven before the devil knows you’re dead"
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JJ_BPK is offline
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02-11-2018, 09:13
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#27
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by JJ_BPK
I love this site,,
A full house of Professional Blood Curdling Snake Eaters.. discussing the finer points of using cheesecloth and/or a 10 INCH Super Fine Bouillon Strainer - Wire Reinforced, Stainless.
Eat your heart, Bobby Flay,,
Better keep an eye on Giada,
Jody wears CAMO :]
Ba Da Bing
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Chicken "broth" is boiling the bones and meat and then adding a mirepoix and sachet.
Chicken "stock" is using roasted bones, and adding a mirepoix and sachet.
Both freeze well to later be added to various recipes.
Veal stock I've made dozens of times, 20 gallons at a time. Veal bones make the best "beef" stock in the world. We would purchase then by the box, roast them and make stock for culinary school every few days. From that you can make demi glace sauce.............
https://www.youtube.com/watch?v=1YjUn5tclDc
That crap you purchase in the stores is real nasty stuff.
__________________
"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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02-11-2018, 16:33
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#28
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 502
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Quote:
Originally Posted by JJ_BPK
I love this site,,
A full house of Professional Blood Curdling Snake Eaters.. discussing the finer points of using cheesecloth and/or a 10 INCH Super Fine Bouillon Strainer - Wire Reinforced, Stainless.
Eat your heart, Bobby Flay,,
Better keep an eye on Giada,
Jody wears CAMO :]
Ba Da Bing
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So no shit, there we were knee deep in butter wrappers and used parsley stalks... At a charity event for GBF. House full of snake eaters and a couple of us support types. The conversation for more than half the day was culinary with TS leading the way as he made fish tacos. (they were very good!)
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(1VB)compforce is offline
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02-12-2018, 10:35
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#29
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Area Commander
Join Date: Jul 2016
Location: Texas, USA
Posts: 1,588
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Quote:
Originally Posted by Team Sergeant
Chicken "broth" is boiling the bones and meat and then adding a mirepoix and sachet.
Chicken "stock" is using roasted bones, and adding a mirepoix and sachet.
Both freeze well to later be added to various recipes.
Veal stock I've made dozens of times, 20 gallons at a time. Veal bones make the best "beef" stock in the world. We would purchase then by the box, roast them and make stock for culinary school every few days. From that you can make demi glace sauce.............
https://www.youtube.com/watch?v=1YjUn5tclDc
That crap you purchase in the stores is real nasty stuff.
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I need to find a butcher shop where I can buy bones. Seems like all the grocery stores these days remove the bones from just about all their cuts of meat.
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bblhead672 is offline
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02-12-2018, 14:25
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#30
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 502
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Quote:
Originally Posted by bblhead672
I need to find a butcher shop where I can buy bones. Seems like all the grocery stores these days remove the bones from just about all their cuts of meat.
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All of ours put them into 4 or 6 packs in the meat section by the tenderloins. Costco will also sell them to you, just ask the guys at the meat counter.
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(1VB)compforce is offline
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