TiggyBee added over 2 years ago

Pour it into a muffin tin or ice cube tray and freeze until hard, then transfer the portions and keep them in a freezer bag. You can use this good stuff to grease pans, sauté meats, etc.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

I don't know how much you have, but I'd probably put it in a jar in the fridge. It will keep for a while, and will be gone before you know it, once you start thinking about ways to put it to use. That stuff is really nice to rub on potatoes before baking, with a bit of coarse salt. Gives the skins the most lovely, inviting texture and the flavor is wonderful. ;o)

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

TiggyBee added over 2 years ago

I completely love the potato idea!! Divine-ness!!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Reading TiggyBee's idea of pouring into muffin tins, got me thinking...you could pour into muffin/popover tins, heat in oven and make some Yorkshire puddings.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

betteirene added over 2 years ago

Potatoes AND popovers (mini Yorkshire puddings)!

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

cheese1227 added over 2 years ago

Fabulous suggestions!! I have one foloow up. Is the fat that collects at the top of the stock once it's cooled of the same caliber of fat as the tallow? Or does the six-hour stock simmering processes chemically change it?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content