Did G-Mom save the fat?? - Page 2

(1VB)compforce · 02-08-2018, 15:07

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

CSB · 02-08-2018, 16:38

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.

doctom54 · 02-08-2018, 16:44

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.

sfshooter · 02-08-2018, 19:12

I have one of those small crock jars that gets my bacon grease and sits by the stove. I have never refrigerated it.

Penn · 02-08-2018, 22:00

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.

Guy · 02-09-2018, 07:36

And boil bones too make broth.

Ret10Echo · 02-09-2018, 08:31

Quote:

Originally Posted by Guy

And boil bones too make broth.

I still do that.... (Crock pot for several days)

**Team Sergeant** · 02-09-2018, 21:55

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.

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.

**Team Sergeant** · 02-09-2018, 21:57

Quote:

Originally Posted by Guy

And boil bones too make broth.

I need to teach you how to make "stock". (You roast the bones

that caramelization is the basis for the flavor!)

sfshooter · 02-11-2018, 00:33

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!)

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.

JJ_BPK · 02-11-2018, 05:48

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!)

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

**Team Sergeant** · 02-11-2018, 09:13

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

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.

(1VB)compforce · 02-11-2018, 16:33

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

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!)

bblhead672 · 02-12-2018, 10:35

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.

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.

(1VB)compforce · 02-12-2018, 14:25

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.

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.