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Re-using saturated fats


jharvey

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When I was younger (and still to this day) in my parents' fridge you'd find a dish of lard. This lard has been in there for months being used mostly to fry bacon, sausages and eggs. Once the lard has cooled a little, it is poured back into the dish along with all the yummy bits of (now slightly singed bacon) and placed back into the fridge to await the next fry-up.

 

Now I find myself frying bacon, sausages and eggs in lard and would love to do the same as my folks rather than throwing out the used fat every time. However I find myself questioning whether continually re-heating saturated fat over a period of weeks/months will make it less healthy or is it that robust that it really doesn't care...

 

Anyone have any opinions/science?

 

Thanks.

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personally I use my pan to continue cooking things in for about 3 or 4 days - I actually leave it out on the stove...so I can't imagine what would be wrong with storing it in the fridge. don't have any science behind it, just know I'm too lazy to wash my breakfast skillet every morning...

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We drain our bacon and other fat into a jar that stays on the counter. I use it for cooking somethings. I believe saturated fat is much ore stable than vegetable oils and can be reused. I just bought some good fats from Fatworks and in their literature they state that the fat can be reused.

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