Bought some bones to make broth. Blanch for 20 mins then pressure cooked for 4 hours, got a layer of fat that I took out after refrigeration. It is probably about 5-6 oz? I use some to sear my chuck roast before braising and some to fry my potatoes and tofu before turning them into a curry.
I can see that if I continue to cook like the way I do, I will eventually have more tallow than I can use, so I can either find a way to use those fat with lean beef, or find new ways to use them. What do you guys do with yours? Burn them on wood / charcoal to get some flavor on your grill? french fries? gravies?
I can see that if I continue to cook like the way I do, I will eventually have more tallow than I can use, so I can either find a way to use those fat with lean beef, or find new ways to use them. What do you guys do with yours? Burn them on wood / charcoal to get some flavor on your grill? french fries? gravies?