ChiefsPlanet

ChiefsPlanet (https://www.chiefsplanet.com/BB/index.php)
-   Nzoner's Game Room (https://www.chiefsplanet.com/BB/forumdisplay.php?f=1)
-   -   Food and Drink What's for dinner? Here's mine... (Part 2) (https://www.chiefsplanet.com/BB/showthread.php?t=285408)

BucEyedPea 08-13-2014 06:36 AM

Quote:

Originally Posted by Baby Lee (Post 10814139)
Nah, even natural bacon grease is as stable as any other oil or lard. Just keep it covered so flies or moths don't flutter down into it.

Well other fats don't last forever. Oil goes bad. So what's the shelf life?

GloryDayz 08-13-2014 07:02 AM

Quote:

Originally Posted by lewdog (Post 10814404)
You mean when I cook bacon I should just drain the fat into an empty glass jar and put a lid on it and store in the fridge? And then the next time I cook something on the stove, use the bacon fat instead of oil?

Yes, but strain it first.

Baby Lee 08-13-2014 07:40 AM

Quote:

Originally Posted by Fried Meat Ball! (Post 10814793)
Strain it first and let it cool before lidding it, but pretty much.

Quote:

Originally Posted by GloryDayz (Post 10814835)
Yes, but strain it first.

Stop being so precious, it's bacon fat. At most, use your spatula to keep the big bits from spilling over when pouring from skillet to can.

Quote:

Originally Posted by BucEyedPea (Post 10814824)
Well other fats don't last forever. Oil goes bad. So what's the shelf life?

Again, it's bacon fat. If you're leaving it around long enough to worry about that, you don't deserve it.

Seriously though, it doesn't go rancid all that quickly that I have experienced [I can't recall a point in my life that my bacon fat reserve was more than a month or two old]. If I had to guess, it's on par with the stability of lard.

Fire Me Boy! 08-13-2014 07:48 AM

Quote:

Originally Posted by Baby Lee (Post 10814858)
Stop being so precious, it's bacon fat. At most, use your spatula to keep the big bits from spilling over when pouring from skillet to can.



Again, it's bacon fat. If you're leaving it around long enough to worry about that, you don't deserve it.

Seriously though, it doesn't go rancid all that quickly that I have experienced [I can't recall a point in my life that my bacon fat reserve was more than a month or two old]. If I had to guess, it's on par with the stability of lard.

Not about being precious, BL. Those bits will make it go rancid much faster than strained.

Fire Me Boy! 08-13-2014 07:51 AM

Quote:

Originally Posted by BucEyedPea (Post 10814824)
Well other fats don't last forever. Oil goes bad. So what's the shelf life?

I store it in a little mason jar. In the fridge, I've never had it go bad.

Baby Lee 08-13-2014 07:58 AM

Quote:

Originally Posted by Fried Meat Ball! (Post 10814864)
Not about being precious, BL. Those bits will make it go rancid much faster than strained.

I don't know what your idea of 'bits' is, but when I strain off my grease, at most you get the equivalent of a single shake of a pepper shaker in say as much as 1/4 cup of grease. And if you leave that on the stoveback, it'll settle to the bottom, in a fine little rim readily anyway. Then the bacon grease will solidify to lard/soft butter consistency at room temp.

Bet you hand wash your lump charcoal and autoclave your grill grate before every use, too.

Fire Me Boy! 08-13-2014 08:00 AM

Quote:

Originally Posted by Baby Lee (Post 10814879)
I don't know what your idea of 'bits' is, but when I strain off my grease, at most you get the equivalent of a single shake of a pepper shaker in say as much as 1/4 cup of grease. And if you leave that on the stoveback, it'll settle to the bottom, in a fine little rim readily anyway. Then the bacon grease will solidify to lard/soft butter consistency at room temp.

Bet you hand wash your lump charcoal and autoclave your grill grate before every use, too.

You've been kind of antagonistic lately.

Baby Lee 08-13-2014 08:07 AM

Quote:

Originally Posted by Fried Meat Ball! (Post 10814882)
You've been kind of antagonistic lately.

You're STRAINING bacon drippings!!

We're on the precipice of dabbing grease off pizza slices and eating them with a knife and fork here.

This isn't end of the world stuff, but it IS a little twee, a little precious, that's all.

And it's not my fault you presented your hymen when I slung some good natured shit in your general direction over an objectively silly 'sandwich innovation' exchange.

Fire Me Boy! 08-13-2014 08:15 AM

Quote:

Originally Posted by Baby Lee (Post 10814898)
You're STRAINING bacon drippings!!

We're on the precipice of dabbing grease off pizza slices and eating them with a knife and fork here.

This isn't end of the world stuff, but it IS a little twee, a little precious, that's all.

And it's not my fault you presented your hymen when I slung some good natured shit in your general direction over an objectively silly 'sandwich innovation' exchange.

I simply misinterpreted your meaning, as if that's never been done before. You're being a bit of a bitch lately, all I'm saying.

There's nothing wrong with straining your bacon grease. In fact, it should be done to not only to help it keep longer (as all oil should be strained before reuse), but also so you don't introduce any unwanted flavors or flecks of food into your other dishes. Yes, it's just bacon grease, but I clean my blender after I use it, too. I guess that makes me "precious" in your book.

Baby Lee 08-13-2014 08:20 AM

Quote:

Originally Posted by Fried Meat Ball! (Post 10814912)
I simply misinterpreted your meaning, as if that's never been done before. You're being a bit of a bitch lately, all I'm saying.

There's nothing wrong with straining your bacon grease. In fact, it should be done to not only to help it keep longer (as all oil should be strained before reuse), but also so you don't introduce any unwanted flavors or flecks of food into your other dishes. Yes, it's just bacon grease, but I clean my blender after I use it, too. I guess that makes me "precious" in your book.

Your **** is showing, . . . just saying.

Fire Me Boy! 08-13-2014 08:21 AM

Quote:

Originally Posted by Baby Lee (Post 10814921)
Your **** is showing, . . . just saying.

Whatever man, you're being an ass. Just thought someone should call you out on it.

Baby Lee 08-13-2014 08:31 AM

Quote:

Originally Posted by Fried Meat Ball! (Post 10814925)
Whatever man, you're being an ass. Just thought someone should call you out on it.

Thank you for the much deserved upbraiding sensei.

I now realize your inability to absorb and enjoy humor is rooted in my own inadequacies, and your humble observations of my bitchy and assy-ness are deserved, and to be honest a little belated.

You have given me much to think about, and much grease to sterilize before I contaminate my forays into junk food with flavor.

srvy 08-13-2014 08:38 AM

My sisters tin has a recessed aluminum tray with little holes. When your pour the grease it strains through.

Baby Lee 08-13-2014 08:40 AM

<iframe src="http://player.theplatform.com/p/NnzsPC/onsite/embed/select/Dm8P1nA9fs1i?autoPlay=false" width="480" height="270" frameborder="0" seamless="seamless" allowfullscreen>Your browser does not support iframes.</iframe>

Baby Lee 08-13-2014 08:41 AM

Quote:

Originally Posted by srvy (Post 10814948)
My sisters tin has a recessed aluminum tray with little holes. When your pour the grease it strains through.

sterile cheesecloth only.


All times are GMT -6. The time now is 11:33 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.