When frying meat, what do you drain your fat/grease into?

  1. This is literally one of the basics of cooking mincemeat - it will always reabsorb its fat. If it gives off excess water though then I'll drain that in a jar

  2. Yep strain it store it... use it for roasting tatties, small spoon over baked tatties, to replace some of the butter/suet in savory pastry, to make savory bread and "butter" pudding (along with onions and bacon bits) for handy breakfast on the go, to spread on toast and so on.

  3. How can there be any other sensible answer. Only exception would be a drippings jar for making roast potatoes but still

  4. Bin it? Eh? I keep it for my roast potatoes, but I grew up with a mother who was raised during rationing.

  5. Make fat balls for birds! Pine cone, string (so pine cone can be hung up) roll pine cone in fat, then seeds for birds. Hang in a tree. No waste, apart from the string, pine cone and fat dead bird 🤘

  6. I keep two jars, one on the counter for random fats, one in the fridge for bacon grease. I had tossed the random jar and my wife was frying fish. She says "I couldn't find the random fats jar so I used the bacon grease jar"

  7. Try covering the inside of a cup with tin foil. Let it set and then bin it. Saves you having to sort fat and grease for a long time.

  8. Okay I was looking for some where to put this. Use an old tin if you get the chance to think forward. A quick rince and have it ready then you can dispose of it properly later.

  9. When I was growing up, my mum had a cup of fat in the cooking cupboard, spoon a dollop into the pan to fry something, pour it back in when finished. She grew up during rationing, it was only when my sisters grew up they managed to persuade her it wasn't really necessary any more.

  10. We do this except we keep it in the fridge, makes roast potatoes amazing. That has nothing to do with rationing

  11. My Dad still does this. He'll keep leftover potatoes and cabbage from yesterday's dinner and fry it in the dripping from his cup. Bit of salt, fried egg on top for breakfast.

  12. I don’t know, but I don’t tend to end up with loads of fat left over. Maybe I’m frying it off or it’s ending up in the sauce or something, but I’m never left thinking “Hmm, what am I going to do with all this fat?” The only exception is if I’m deep frying something in oil, in which case it goes back in an oil bottle when it’s cool and then it goes to the tip.

  13. Very much this. If I don't want grease, I buy the leaner meat. The only thing I can think of is maybe sausages? Once that's cool I scrape it into the food waste bin.

  14. You can use multiple ones when you're cooking so you can put all your ingredients in a separate pot each and then you feel like a TV chef.

  15. When we moved in together and my OH found out how many of those brown ramekins (the ones the dippy cheese comes in) I had hoarded, he started using them for the fat off smash burgers/bacon etc and binning them. I'm down to about 10 in the cupboard, plus another 4 that have plant pots stood in them. Yes, I eat too much cheese.

  16. Yeah mine goes into the compost bin. I don’t have excess fat very often to have a jar tbh. We only buy lean mince. Bacon under the grill doesn’t even produce that much fat. Fat from roasting a chicken goes into the gravy.

  17. A teaspoon of flour (adjust according to fat volume), stir continuously on a medium heat until flour is cooked out, add stock, keep stirring until incorporated fully. Adjust stock volume depending on how thick you want the gravy.

  18. You keep the fat IN the mince. You cook the water off and fry the mince till good and brown. The process should go from a 'shhhh' sound of water cooking off to a 'sssss' of the fat frying the mince. Fat is flavour!

  19. My mouth, why are you getting rid of energy giving healthy fat? Lose some carbs from your meal and eat the fat.

  20. A jar, and I use it again. Bacon drippings are the best, pork and beef are fine. I can't believe people are throwing away perfectly edible food!

  21. Same! I have a little jar with a lid by the hob for exactly this reason. Bacon fat is great rubbed on a whole chicken before roasting, or to roast the potatoes in. No sense wasting it.

  22. Indeed, very rarely chuck away. I guess it depends on the ratio of cooking people do that creates fat, vs the ratio that needs it to be added

  23. Should fry the meat first, remove from the pan then cook the onions and then put the meat back in, doing it your way you end up boiling the meat rather than frying it. As the excess water from the meat makes pools of water and you don’t get the Maillard reaction that you get with frying the meat.

  24. Yeah don’t pour fat down your sink. It will cool and coagulate, blocking it. Think ‘fat ball’ in London’s sewer back along.

  25. Don’t pay for kitchen roll, use newspaper scrunched up in food recycling bin. I also scrub greasy pans with newspaper so less grease goes down the sink.

  26. In the food bin. Take it from someone who worked on a programme about sewers; do NOT put wipes, fat, oil, tampons, nappies or basically anything that’s not pee, poo or toilet paper. They will and do turn into a huge fatberg monster and if it’s not blocking your personal drain, you just wait until they have to drill up the road to get to the sewer it is blocking!

  27. I save paper egg cartons for this. Tear the top and bottom apart, put the bottom half inside the top half, pour in grease. When congealed, toss in bin. Works a treat.

  28. Stick it in a spare saucepan, then when it fills up just under half way, stick a load of rolled oats in it and heat it until it's mixed. Resist temptation to eat due to the nice smell. Let it cool and harden, then spoon it out, make it into a ball and put it out thr back for the birds to eat

  29. A piece of tinfoil with a piece of kitchen roll inside it. Ball it up when it's cooled and chuck it in the bin.

  30. My MIL had the absolute “brainwave” of creating a kind of sump at the bottom of the garden to pour fat into so as not to pour it down the drain

  31. Wait for the oil to cool so you don't burn yourself then collect it with kitchen paper, then bin it.

  32. I do this, especially if I've been making roasties, there'll be some oil left in the pan, so I bung the peelings in the food waste bin, then put the oil on top. It'll soak in, and it's all in a bag anyway.

  33. Lightly fry/soak it up with some bread and give it to the birds after letting it cool.

  34. Down the sink lol, run the hot tap for a little bit after pouring and it's fine, otherwise you'll get a clog

  35. Take tinfoil and mold it to the sink drain. Drain grease into foil. Wait for grease to harden. Take foil with grease to the trash can. Done.

  36. Check with your recycling, it can be left out as part of the road side collection. Fill up a clear plastic bottle so it's obvious what it is.

  37. ever since i learned about fatbergs, i've been pouring it down the sink. actually tbf i was pouring it down before that too.

  38. I have a small table-top compostable waste bin made of hard plastic given out by my local council years ago, in which I put an 8l compstable paper bag (sold on Amazon in packs of 50, significantly cheaper than in supermarkets). All the vegetable scraps, waste food, cat food rejected by the furry ingrates, random dirty napkins, tea leaves, and oil from frying goes in there. When it's near full (or becoming noxious) I take the plastic bin outside and empty the entire contents into my compostable waste bin.

  39. Got a funnel ( like what you’d use for adding engine oil to a car). Fill old vegetable/ sunflower oil bottle ( unfortunately does not solidify)using the said funnel and dispose of old oil with general waste. Not ideal, but better than pouring directly down the street grid…

  40. I drain it into a bowl and then put some paper towels in the bowl. Once they have absorbed the fat I just throw them down the bin. Any remaining fat in the bowl can just be wiped off with a dry paper towel and then I wash the bow.

  41. Usually if I’m frying mince.. it’s for a chili, spaghetti bolognaise or something similar. Don’t recommend draining the fat unless it’s been advised for a medical or dietary reason. My method is to dissolve a stock cube (or several depending on the portion size) and whatever other herbs/spices in a cup with boiling water, then add to the cooked mince, let simmer, then add whatever else you want, simmer again until it’s ready.

  42. I normally let it sit in the pan a little while to cool down, then wipe it up with some kitchen roll and throw it in the bin

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