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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?

asked by cheese1227 almost 6 years ago
6 answers 1231 views
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added almost 6 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.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 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)

Ddd52943 cdf0 4edb a2d4 73aa286607f0  399571 2853636453848 1694221275 n
added almost 6 years ago

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

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added almost 6 years ago

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.

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added almost 6 years ago

Potatoes AND popovers (mini Yorkshire puddings)!

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added almost 6 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?