/ck/ - Food & Cooking

>>12218136
save it for making gravy or stock or something.

>>12218136
roast potatoes always come out better with fat than oil

you could probably use that fat on the top to oil up a pan, if you're so inclined. The best option though, is gravy.

>>12218149
You don't use fat to make stock.

pretty sure everyone else is just memeing. that stuff is unhealthy, you cooked it off for a reason. just pour it down the sink

>>12218136
roux for gravy

>>12218136
CHUG CHUG CHUG CHUG

>>12218182
there is no such rule. when you simmer any meat to make a stock, you are adding a significant quantity of animal fat to it, and removing that fat afterwards is up to the desires of the cook.
If you have any doubts, store-bought stock will absolutely be made in a process that will cook the lowest quality trimmings from other industrial meat processing and add animal fat back to the stock to make up for it. the same can be done in any kitchen.

>>12218182
>You don't use fat to make stock.
"dripping" doesn't mean fat exclusively. it's a mixture of fond, meat/veggie juices, and fat.

ideally you'd pour off most of the fat and set that aside. use the little remaining fat to make your roux, deglaze the rest for the base of your sauce.

the reserved fat has a variety of uses. You can save it to use as fat for sauteing, pan-frying, etc. It's great for making flavored roux. If you have enough it makes god tier fried potatoes. It can also be used for confit.

>>12218218
I think anon's point is that you don't add fat deliberately to make stock. You want meat, bones, and connective tissue, but you don't want fat. The fat is present, of course, because it's impossible to add the other things without adding fat at the same time, but the fat is an impurity rather than the goal, and you'd never "add fat" when making stock. In fact, when you're done making stock you skim the fat off. joints make great stock. fat makes lousy stock.

>>12218220
This is all correct, except that OP said "dripping FAT", so I assumed the thread was about what to do with the fat. Yeah, you use the fat to make a roux for a gravy/pan sauce, or you can literally just google "beef tallow" and see all the things you can do with it, and that McDonald's fries were originally fried in it. You don't use fat to make stock; you remove the fat from stock.

>>12218136
make a roux and add aw jew to it

Yorkshire pudding.

>>12218136
Make a roux and make beef Japanese curry with it.

>>12218136
fry your eggs and potatoes in it

>>12218405
this is the answer, pay no attention to the other posts

>>12218136
>Meat eaters caring about waste
Top jaj

>>12218136
You can use it instead of oil. Depending on what kind of fat, it can enrich your dish. Duck fat is top tier. It's pretty good on a toast too with raw onion.

strongly consider whether it genuinely tastes better than butter or not

vape it

>>12218182

>>12220460