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 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.
Left… over?
If I’m deepfrying, I set it aside and reuse it.
If I cooked something like bacon that gave off fat, I save it and use it to cook other things later.
If I was sautéing something, I used the correct amount of oil and there’s none left over.
If I was roasting something, I turn the pan drippings into a sauce.
I will say, if you’re having this problem a lot cooking meat, you’re probably not trimming the cuts properly before cooking. Trim those and throw the scraps in the freezer until the next time you make stock.
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.