I have a bunch of beef fat that resulted from boiling short ribs - wondering what I can do with it. Should I keep it or throw it out?
Merrill is a co-founder of Food52.
Beef fat is actually great for adding flavor when you use it in small doses. I've added a little to mixed root vegetables before roasting them, and it gives them a rich, earthy taste. Maybe a tablespoon or so for a pan of veg?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Or, the holidays are around the corner ... freeze it now and Yorkshire pudding, here you come!
To Add some the oil for french fries. The second best roast pitaoes. Best is duck fat. Any recipe that requires the browning of beef - say in a raise.
Please enter a valid email address.
Well played. You deserve a cookie.
And picked by candlelight
The World of Forced Rhubarb
Compound Goat Cheese
A Pot with a Plan
Marble at the Food52 Shop
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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 our
kitchen and home shop.