Just a few minutes ago I finished a batch of bone broth–48 hours in a crockpot, strain the liquid and chill it. There’s always a substantial layer of beef tallow on top. I melted the tallow and decanted it into a jar. Goes in the fridge next to the bacon grease jar. Both make the most excellent gravies.
I have a cookbook on my shelf with the title: “Lard. The lost art of cooking with your grandmother’s secret ingredient.” It is truly the secret of REAL pie crust. But don’t buy that crap you find in the Meskin section of the store. There’s a reason it stores at room temp. It’s all “partially hydrogenated”, and trans fats really are evil. I render my own from fatback and store it in the freezer.
Can I come over and eat at your house? Only a few hours away…
Not just southern. Grew up with bacon fat saved in the fridge to cook virtually everything.
Well, we did too – but my mother ia/was a Virginian and KNEW how to cook southern. Between her mom and mine, my lovely wife can do the same. Hasn’t taken very well wit three out of four of our kids, unfortunately. Too far/long removed from the South.
How cute, they had time to label their jar bacon drippings. Everybody at my house knows that the pint mason jar on the top shelf of the fridge door with the white plastic lid is bacon grease.
Here’s a question: my jar is never more than half full. Have you ever been guilty of frying bacon just to replenish the jar?
I just fry bacon, no other reason than to eat it! Sieving the drippings is gravy baby! Bacon goes with everything!
Where do you think I get my best cooking grease?
Unfortunately we are buying better quality bacon and don’t render quite as much grease any more.
Judy, if bacon gets fried, it gets et so always dual purpose
The reason McDonalds fries are so delicious? They partially add bacon grease.
Duh! I knew that ages ago. I also figured out why fish&chips taste better in the UK than the USA – again, good ol’ lard.
Yes, lard is used extensively. I wonder if it’s a hold-over from the war when butter was rationed?
I have a jar of bacon fat in my fridge. Although I don’t use it much any more. A couple table spoons in big batch of spaghetti sauce is my “secret ingredient”. My mother and both grandmothers had a quart jar in their refrigerators and used theirs frequently.
When Mom made a pie, she used Crisco for the crust. She always had a big can “on the go” and another as backup in the pantry. Her pie crust was legendary.
My gut says lard is probably healthier to eat than all the manufactured crap they fooled us into supplanting for cooking.
Just a few minutes ago I finished a batch of bone broth–48 hours in a crockpot, strain the liquid and chill it. There’s always a substantial layer of beef tallow on top. I melted the tallow and decanted it into a jar. Goes in the fridge next to the bacon grease jar. Both make the most excellent gravies.
I have a cookbook on my shelf with the title: “Lard. The lost art of cooking with your grandmother’s secret ingredient.” It is truly the secret of REAL pie crust. But don’t buy that crap you find in the Meskin section of the store. There’s a reason it stores at room temp. It’s all “partially hydrogenated”, and trans fats really are evil. I render my own from fatback and store it in the freezer.
Can I come over and eat at your house? Only a few hours away…
Not just southern. Grew up with bacon fat saved in the fridge to cook virtually everything.
Well, we did too – but my mother ia/was a Virginian and KNEW how to cook southern. Between her mom and mine, my lovely wife can do the same. Hasn’t taken very well wit three out of four of our kids, unfortunately. Too far/long removed from the South.
How cute, they had time to label their jar bacon drippings. Everybody at my house knows that the pint mason jar on the top shelf of the fridge door with the white plastic lid is bacon grease.
Here’s a question: my jar is never more than half full. Have you ever been guilty of frying bacon just to replenish the jar?
I just fry bacon, no other reason than to eat it! Sieving the drippings is gravy baby! Bacon goes with everything!
Where do you think I get my best cooking grease?
Unfortunately we are buying better quality bacon and don’t render quite as much grease any more.
Judy, if bacon gets fried, it gets et so always dual purpose
The reason McDonalds fries are so delicious? They partially add bacon grease.
Duh! I knew that ages ago. I also figured out why fish&chips taste better in the UK than the USA – again, good ol’ lard.
Yes, lard is used extensively. I wonder if it’s a hold-over from the war when butter was rationed?
I have a jar of bacon fat in my fridge. Although I don’t use it much any more. A couple table spoons in big batch of spaghetti sauce is my “secret ingredient”. My mother and both grandmothers had a quart jar in their refrigerators and used theirs frequently.
When Mom made a pie, she used Crisco for the crust. She always had a big can “on the go” and another as backup in the pantry. Her pie crust was legendary.
My gut says lard is probably healthier to eat than all the manufactured crap they fooled us into supplanting for cooking.