That layer of fat, on top of stock

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That layer of fat, on top of stock

Postby kick00 » Tue Jan 15, 2013 5:53 pm

generally recipes call for it to be skimmed (or scraped if cold) off and discarded. But why? Can't this be kept, used somehow? Skim/scrape off, warm until all liquid is gone, strain and freeze?

The beef fat could be great to brown some SV steak, chicken fat can be great for many things, pork fat is already heavenly by name. Why only keep duck fat after roasting?

I'm gonna keep the fat from the beef bones I'm currently turning into pressure cooker stock and play with it.

Olive oil
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