So, as a child of the '80s, I grew up knowing how to cook hamburger helper, it’s cousin spaghetti, cheerios and sandwiches.
I’m trying to figure out the basic things everyone’s mom would have taught them in the kitchen for dealing with these wonderful fats.
I’ve seen a couple tutorials for clarifying fats, and there are lots of great recipes, but I’m looking for the common sense stuff that no one seems to write down. Storage, handling, re-use, when and HOW to get rid of it…
I do put my bacon grease through a coffee filter and save it when I make a big batch.
I’ve done carnitas in lard on stovetop and I feel like I could be re-using the leftover lard. Lard is cheap at the Latin grocery store chain (Fiesta Mart - Houston).
Basic care and feeding of a deep fat fryer? (don’t have one yet)