studentcook
Assistant Cook
- Joined
- Nov 4, 2012
- Messages
- 43
My butcher gives me free fat when he is finished for day. What I have been doing is putting the fat into a pot and heating it on a high heat until a large amount of oil is rendered. So, I melt the fat into oil (aka lard). I drain all the lard off and put it away for latter uses. But what do I do with the remaining fat?
So far, what I have done is before removing the lard, I continue to render the lard until the fat is very crispy. (aka chicharon) Then I remove the lard and store it. I then remove the chicharon and store it in the fridge. The way I eat it is to make a breakfast stir-fry with it. In the morning I heat it in the pan with garlic salt, rice, and eggs. Even if I don't fry the fat till it is chicharon I still eat the soft fat like stir-fry in the way I described above.
My question to you all is what are some other ways that I can cook the fat? I am looking for recipes in which I can 1. cook the fat after I finish rendering the lard AND recipes in which I can 2. cook the fat without rendering lard.
I still have a pot full of fat that I used to render lard for two days ago that I have used yet. I need a recipe(s) for it. I am tired of stir-fry.
Also, after I finish eating that, I will not render lard with the next batch of fat I receive from the butcher. This is because I already have a lot of lard. Therefore, I will need a recipe that uses fat in it's raw form and not a recipe that uses leftover fat from rendering lard. Thank you!
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reference:
Everything I have in my house is listed below:
fridge:
eggs, spoiled milk, smart balance butter, “regular” butter, mayonnaise, mustard, quinoa, honey, red pepper paste 고초장, orange 1, anchovy seasoning 멸치다시다, grey poupon sauce, 357 magnum hot sauce (very hot), ketchup, grape jelly, pure maple syrup, sugar pie pumpkin, ginger
freezer:
eel, cheese 4 slices, bile, beef tongue, tripe, Philippine beetles, whole tilapia 1, pork belly, 2 whole ducks, 2 packs of 'bacon ends & pieces', ground pork (50% fat/ 50% meat), a bag of pig hocks,
laying on counter:
beef lard (oil), red wine ‘menage a trois’, organic sugar
cabinet:
baking powder, cornstarch, oats, onion powder, polenta, red wine vinegar, apple cider vinegar, balsamic vinegar, sesame oil, canned sardines, pine nuts, chicken broth, salsa, tomato sauce 2 cans, garbanzo beans 1 can, coconut milk 1 can, bbq sauce, self rising cornmeal mix, white whole wheat flour, corn masa flour, pure can sugar dark brown (brown sugar), blue corn meal, bourbon, dry gin, chili 15 bean soup dry beans, shrimp bouillon cubes, beef bouillon cubes, chicken bouillon cubes, extra virgin olive oil, course ground malabar black pepper, light corn syrup, pepper supreme (mix of 4 peppers), garlic powder, garlic salt, garam masala, grill mates 5 fiery pepper seasoning, ginisang bagoong, hawaiian kiawe smoke sea salt, gourmet garlic sea salt,
ground ginger, ground red pepper (cayenne pepper), ground turmeric, ground cinnamon, ground nutmeg, ground cumin, ground coriander, ground mustard, seasoning salt, thyme, rosemary, whole black peppercorns, whole roasted sesame seeds, steak seasoning, dried red peppers, pure vanilla extract, seasoned salt, sage powder, chili powder, grill mates spicy Montreal steak seasoning, paprika, dill weed, cloves powder, basil leaves, oregano leaves, bay leaves, curry powder, soy sauce, fish sauce, teriyaki souce, white vinegar, liquid aminos braggs, red pepper powder
So far, what I have done is before removing the lard, I continue to render the lard until the fat is very crispy. (aka chicharon) Then I remove the lard and store it. I then remove the chicharon and store it in the fridge. The way I eat it is to make a breakfast stir-fry with it. In the morning I heat it in the pan with garlic salt, rice, and eggs. Even if I don't fry the fat till it is chicharon I still eat the soft fat like stir-fry in the way I described above.
My question to you all is what are some other ways that I can cook the fat? I am looking for recipes in which I can 1. cook the fat after I finish rendering the lard AND recipes in which I can 2. cook the fat without rendering lard.
I still have a pot full of fat that I used to render lard for two days ago that I have used yet. I need a recipe(s) for it. I am tired of stir-fry.
Also, after I finish eating that, I will not render lard with the next batch of fat I receive from the butcher. This is because I already have a lot of lard. Therefore, I will need a recipe that uses fat in it's raw form and not a recipe that uses leftover fat from rendering lard. Thank you!
-------------
reference:
Everything I have in my house is listed below:
fridge:
eggs, spoiled milk, smart balance butter, “regular” butter, mayonnaise, mustard, quinoa, honey, red pepper paste 고초장, orange 1, anchovy seasoning 멸치다시다, grey poupon sauce, 357 magnum hot sauce (very hot), ketchup, grape jelly, pure maple syrup, sugar pie pumpkin, ginger
freezer:
eel, cheese 4 slices, bile, beef tongue, tripe, Philippine beetles, whole tilapia 1, pork belly, 2 whole ducks, 2 packs of 'bacon ends & pieces', ground pork (50% fat/ 50% meat), a bag of pig hocks,
laying on counter:
beef lard (oil), red wine ‘menage a trois’, organic sugar
cabinet:
baking powder, cornstarch, oats, onion powder, polenta, red wine vinegar, apple cider vinegar, balsamic vinegar, sesame oil, canned sardines, pine nuts, chicken broth, salsa, tomato sauce 2 cans, garbanzo beans 1 can, coconut milk 1 can, bbq sauce, self rising cornmeal mix, white whole wheat flour, corn masa flour, pure can sugar dark brown (brown sugar), blue corn meal, bourbon, dry gin, chili 15 bean soup dry beans, shrimp bouillon cubes, beef bouillon cubes, chicken bouillon cubes, extra virgin olive oil, course ground malabar black pepper, light corn syrup, pepper supreme (mix of 4 peppers), garlic powder, garlic salt, garam masala, grill mates 5 fiery pepper seasoning, ginisang bagoong, hawaiian kiawe smoke sea salt, gourmet garlic sea salt,
ground ginger, ground red pepper (cayenne pepper), ground turmeric, ground cinnamon, ground nutmeg, ground cumin, ground coriander, ground mustard, seasoning salt, thyme, rosemary, whole black peppercorns, whole roasted sesame seeds, steak seasoning, dried red peppers, pure vanilla extract, seasoned salt, sage powder, chili powder, grill mates spicy Montreal steak seasoning, paprika, dill weed, cloves powder, basil leaves, oregano leaves, bay leaves, curry powder, soy sauce, fish sauce, teriyaki souce, white vinegar, liquid aminos braggs, red pepper powder
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