Just roasted a bunch of veal/beef/goat bones for some stock. Seems a shame to toss the lovely tallow in the bottom of the pan as it's smells really good. Any suggestions on 1.) how to save if savely, and 2.) what to save it for?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.