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Best answer here. Put a bit in your dog's food for flavor then throw the rest of that heart attack/heart disease/early death causing crap out in the trash.
ummmm no.
Quote:
Originally Posted by CCc girl
Yum, all of the cooking suggestions and for the critters! Fat is not bad for you anymore, carbs are. And to think it only took mainstream medics over a century to figure it out.
exactly, except this was common knowledge before the late 50s early 60s.
Quote:
Originally Posted by Moonlady
Well, I don't have a dog so that's out. I'm in the camp that thinks fats have been demonized, so I didn't want to discard it purely on that regard. The stock comes out rich and flavorful after roasting the bones, so I was hoping for a way to use the fat as well. I put it in the freezer for now, I think I will use it next time I make a gravy or roux. Thanks for all the replies!
Another use is making sausage. You can make pork free venison/beef/chicken sausage.
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Originally Posted by Northern Maine Land Man
Save the beef fat and grind it in with the moose meat for mooseburgers. Mooseburger is a little dry without a little added fat.
or burgers like that.
Quote:
Originally Posted by Mom2Feebs
lots of people here do not understand the mechanics of fat metabolism, including saturated fat.
I'd much rather have french fries cooked in beef tallow than the crap Canola they use and tout as "heart healthy". Nothing could be further from the truth.
We used to do the same thing with pan drippings from the Sunday evening roast, difference was we would eat it instead of the birds..
I grew up in post-WWII England when things were very tight and food was rationed. A Sunday roast beef 'n' Yorkshire dinner (the Yorkshire of course made with the fat from the roast) segued into all sorts of dishes in the following week (my mother was a fantastic cook) from soups to stews - and one of our staples was "drippings on toast". Wonderful!
I grew up in post-WWII England when things were very tight and food was rationed. A Sunday roast beef 'n' Yorkshire dinner (the Yorkshire of course made with the fat from the roast) segued into all sorts of dishes in the following week (my mother was a fantastic cook) from soups to stews - and one of our staples was "drippings on toast". Wonderful!
It was back in my youth in London that i remember enjoying this treat, we also used to fry our toast in bacon fat,bit of Marmite and you aint far from culinary heaven..
I grew up in post-WWII England when things were very tight and food was rationed. A Sunday roast beef 'n' Yorkshire dinner (the Yorkshire of course made with the fat from the roast) segued into all sorts of dishes in the following week (my mother was a fantastic cook) from soups to stews - and one of our staples was "drippings on toast". Wonderful!
We were going to have a full-on Yorkshire Pudding and roast dinner for Christmas this past year, until the whole house got some noro- or rotovirus. We didn't have ANY Christmas dinner! LOL we were all trying to recover. Let's just say it was super-duper low-pressure!
This year, though, I am bound and determined to make it. I just drool at the thought of that fabulous pudding soaked with beef juice and fat.
i make my stock for beef soup a day ahead and refrigerate overnight. There's a nice thick layer of fat on top. I remove it to make my soup, but i'm wondering if it's worth saving for anything else? Would i need to render it to make it reusable?
Location: Georgia, on the Florida line, right above Tallahassee
10,471 posts, read 15,829,971 times
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Quote:
Originally Posted by Debsi
Make candles?
That's what Almanzo Wilder's mother did in Farmer Boy.
Beat me to it.
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What to do with beef fat
