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.
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.
Other than pan frying something like chicken, I don’t really have “leftover fat”.
Bacon - ya pour that right into the bacon fat container that has its own strainer.
Most other recipes the fat is part of the dish. As someone else commented - fat is flavor. Say you brown chicken parts for something like Gumbo, the next thing in the pan will be vegetables that get glazed, and you’re gonna need a fat for that which is already there in the pan.