I used to pour it into a glass jar. But these days I’m just using a paper towel or 3 after it dries and chuckin it in the bin.

  • actionjbone@sh.itjust.works
    592·
    4 dage siden

    Depends on what kind of leftover fat.

    If frying something in measurable quantities of oil, the oil can be filtered to remove solids, then stored to re-use later.

    If cooking something greasy like bacon or sausage, either I’ll cook other things in the same pan after, or I’ll pour it through a strainer, let it cool, and freeze it. Once I’ve saved a bunch, I clarify it.

    Fat is flavor. In my house, it doesn’t get thrown away. There are lots of ways to reuse it.

  • sbv@sh.itjust.worksEnglish
    26·
    4 dage siden

    I let it cool off and then scrape it into the trash/compost. Sometimes I use a paper towel, sometimes I just scrape it.

  • ShinkanTrain@lemmy.mlEnglish
    122·
    4 dage siden

    Saw this thread from a mile away and ran to tell everyone I don’t have that problem because I own an air fryer

  • BlameTheAntifa@lemmy.world
    12·
    4 dage siden

    You can compost it if you aren’t generating huge amounts. Mix it with something absorbent like sawdust or used coffee grounds and mix into a composter, and add extra “green material” like leaves or lawn clippings.

  • jet@hackertalks.comEnglish
    16·
    4 dage siden

    Depends how much is left. Alot then filter and jar. A little then paper towel and trash.

  • ChicoSuave@lemmy.world
    14·
    4 dage siden

    If it cools into a solid fat then it goes in a bowl and put it outside for wildlife to enjoy some easy calories. A trail cam and some time has given me a good chunk of backyard nocturnal drama, like the falling out of two tomcats.

    Liquid fat/oil is used to re-season pans or soaked up with a paper towel and dumped.

  • jbk@discuss.tchncs.de
    12·
    4 dage siden

    Our city’s trash disposal also provides free plastic buckets for cooking oil. I try to use that as often as possible. I love it

  • paequ2@lemmy.today
    8·
    4 dage siden

    I currently use (probably too many) paper towels to absorb the oil and then toss them into the trash can. I’m not happy with this solution, but I don’t want to pour it down the drain.

    I found this the other day https://fryaway.co/ but I haven’t tried it yet. It’s supposed to make the oil solid so you can more easily toss it.

    • phonics@lemmy.worldOP
      1·
      4 dage siden

      Looks interesting but not at that price point for me. Seems more expensive than paper towels and probably worse overall for the environment since it’d be heavier than paper towel to transport to the store. Would be interesting to compare the carbon footprint. I also like how nowhere on the page did it compare it to paper toweling it into the trash. Just pouring it down a sink or putting it in a jar lol. That’s marketing

      • paequ2@lemmy.todayEnglish
        1·
        2 dage siden

        Would be interesting to compare the carbon footprint.

        Yeah, definitely. I thought this was interesting because cleaning up certain dinners requires A LOT of paper towels. And then there are dinners where I end up with a small jar of oil, which is too much oil for paper towels. Thought this may save a few trees.

  • ℕ𝕖𝕞𝕠@slrpnk.net
    6·
    4 dage siden

    Left… over?

    If I’m deepfrying, I set it aside and reuse it.

    If I cooked something like bacon that gave off fat, I save it and use it to cook other things later.

    If I was sautéing something, I used the correct amount of oil and there’s none left over.

    If I was roasting something, I turn the pan drippings into a sauce.

    I will say, if you’re having this problem a lot cooking meat, you’re probably not trimming the cuts properly before cooking. Trim those and throw the scraps in the freezer until the next time you make stock.

    • Uriel238 [all pronouns]@lemmy.blahaj.zone
      4·
      4 dage siden

      I have fat in my freezer and am a total noob at stock making. The fat is leftover from a slab of pork I cut up into 8oz portions and froze.

      I would like to hear / read more about this earth thing called stock, if you are willing to share.

      • ℕ𝕖𝕞𝕠@slrpnk.net
        3·
        19 timer siden

        Get a bunch of bones: Your local butcher is probably willing to give you some for free if you’re buying something as well. If that’s not an option, look for packaged of chicken backs and chicken feet. Backs on their own are fine, feet you should mix with backs and not use alone.

        Get a big pot. Bigger than you’re thinking. The biggest, basically. Must have lid, lid need not fit tightly. Whack on the heat medium high and throw a small amount of oil in and then the bones, backs, feet, whatever you’re using. This is the time to throw in fat scraps, too, or old Parmesan rinds.

        While that’s sizzling, browning, defrosting, whatever, wash three large carrots and three or more large stalks of celery. Roughly chop and throw 'em in. One very large yellow onion or two medium ones, leave the skin on if it’s not dirty, cut in eighths while leaving ends intact and throw in. Take a whole head of garlic, don’t peel it, cut in half across the cloves and throw both halves in. Bay leaves if you have 'em, two or three. Twelve whole peppercorns. Rough chop and apple. Thin slice whole ginger, no need to peel — this is a great way to use up older ginger that’s gone dry. Good way to use up old wrinkly veggies in general.

        Do not!!! add beets or radish, the flavors are too strong. Do not add potatoes, it’ll ruin the texture of the stock; you can add them later when you’re turning stock into soup.

        Get your largest stirring thingamajig and stir the veggies around with the meat. Salt everything and stir again. Don’t worry about using too much salt, it’s almost impossible to make homemade stock and end up with more sodium per serving than packaged broth.

        When evertting smells sizzlin’ good, add as much water as physically fits in the pot. Cover, bring to a low boil, reduce to a high simmer and leave the lib slightly cracked so pressure doesn’t build but not too much steam escapes. You want to eat that steam, after all. Then basically ignore it for four or more hours. Seriously, go to bed and wake up in the morning to a house that smells amazing.

        Skim off any grit or scum that floated to the top, kill the heat, let cool somewhat, then strain through a collander. Press the veggies and bones slightly to extract maximum goodness, then bag them up and throw them out. Strain it again through a fine mesh strainer, or if you want to get fancy, a cheesecloth or tea towel overtop of a fine strainer. Throw out the slime left behind and admire your delicious stock. Drink some from a mug. It’s delicious.

        Now this last part is both optional and advanced, it’s called “clarifying”. You can crack an egg or two in a bowl and whisk it together with the eggshells. Bring your stock back to a rolling boil, throw the egg and shell in there, and it will soak up all the remaining particulate matter. The eggs turn a horrible grey color and the stock turns to liquid gold. Skim off the egg raft, filter through a cheesecloth again, and impress your Parisian friends. I urge again, this step is only if you need to feel fancy, because you can absolutely bork your hard-earned stock if you do it wrong.

        Good luck and enjoy!