Members Saved IFB Posted December 17, 2010 Members Share Posted December 17, 2010 (edited) A friend told me to re-use frying grease... I hate to waste stuff, so should I just filter the grease and use it for the same meats? Chicken, Pork-chops, Fish, etc. Or will it not matter if I mixed the greases. Edited December 17, 2010 by Saved IFB Quote Link to comment Share on other sites More sharing options...
Administrators HappyChristian Posted December 17, 2010 Administrators Share Posted December 17, 2010 No, you don't want to mix the greases. PrOBlem with saving grease is that it can become rancid. Put it in an airtight container (best is glass) in the fridge. Bacon grease is the only one I've ever saved, and that only to add to beans. If you want to keep the oil from deep frying, frying some potatoes in it after its initial use can clean it. Quote Link to comment Share on other sites More sharing options...
Members Saved IFB Posted December 17, 2010 Author Members Share Posted December 17, 2010 Just purchased 3 glass, air-tight jars. Whoa! The potato use is a new educational insight for today. Thank, Happy! Quote Link to comment Share on other sites More sharing options...
Members Anon Posted December 18, 2010 Members Share Posted December 18, 2010 We save bacon grease in the fridge and occasionally reuse cooking oil after we strain it....but you either need to use it the same week, or refrigerate it. We try not to regularly use THAT much fat in cooking tho....we get enough fat in regular cooking with cheeses and butter! Quote Link to comment Share on other sites More sharing options...
Members Invicta Posted December 18, 2010 Members Share Posted December 18, 2010 We save bacon grease in the fridge and occasionally reuse cooking oil after we strain it....but you either need to use it the same week, or refrigerate it. We try not to regularly use THAT much fat in cooking tho....we get enough fat in regular cooking with cheeses and butter! We don't use enough oil to reuse, I usually only use olive oil, except for frying eggs, when I use sunflower, and sesame oil in stir fry, and sometimes a little walnut oil in sauces. When roasting things like potatoes and parsnips, I use just enough olive oil to coat, them, sprinkle them with salt pepper, garlic and fine mixed herbs (herbes de provence), Any oil left, we pour over the veg, or wipe it out of the pan with a bit of bread. Meat fat, I dspose of, but I try mainly to use lean meat. People say I am extravigant for using olive oil, but they use sonflower and much more than I do and have a large amount to throw away. I consider their food to be boiled in oil. Quote Link to comment Share on other sites More sharing options...
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