In the past, how much good fats have you wasted?

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

Might be a few of you who have drained off a lot of grease… and trimmed a bunch of fat from your steaks, but check this out… From 2010-2015, I was eating daily, 10 jumbo egg whites (so like a full dozen XLG) and dumping anywhere from 7 to all 10 yolks, right down the sink ! I estimate that I threw out more than 10,000 jumbo egg yolks in those 5 years ! Kind of goofy that now, Im cracking 4 or 5 eggs each morning, and only keeping 1 egg white :slight_smile:

BTW, speaking of breakfast, what do you guys do with your extra bacon fat ? I don’t drain my bacon anymore, and cook my eggs in the bacon grease too… But still have a good amount of lard left over ? Should I be keeping it, and incorporating it into something else I’m eating too ?

(Pete A) #2

Eat it all.

(Alec) #3

Early on, I religiously saved every scrap of bacon fat until it simply took over the kitchen. At that point I realised I had a demand and supply problem, and I had to scrap the stock over its use by date and I also changed the stockholding policy (I stopped collecting it :scream:).

Yes, I am a professional stock manager!

(Carl Keller) #4

After my bacon grease has cooled but not hardened, I strain out the bits and get about a tablespoon of fine crumbs that I will eat on the spot. The grease I save to fry eggs in or to saute broccoli in. Lately I’ve been eating a lot of green beans combined with shredded brussels sprouts, seasoned and sauteed in bacon grease.

(Full Metal KETO AF) #5

I end up throwing out some bacon grease in the end. I save it in a jar by the stove and use it for all kinds of cooking. Vegetables, searing sousvide meats, eggs on non bacon mornings, keto breads etc. I even did a pint of cannabis infused bacon nectar. Eventually the jar gets full because I eat so much bacon if I used all the grease I would never eat butter or coconut oil. After a second jar gets started I throw the older one out. Eggs I eat whole. I try to cook them sunny side up most of the time to maximize biotin in the yolks. There’s something in raw egg whites that binds up or cancels the benefits of it. I have heard others throwing out the whites too, to me it’s wasteful on my budget and I don’t really understand it. If I do want egg yolks I save the whites for something else, they freeze well. They’re useful as a binder and other things. I do usually throw out beef grease from hamburgers. I don’t particularly like the flavor. I save all juice and fat leftover from roasting meat or poultry or sousvide liquid. I keep a plastic container in the freezer and when it gets full I warm it up so the fat all floats on top. I refrigerate it again and pull the fat cap off once it’s cooled for cooking. Then I strain, simmer and skim the liquid and let it reduce. It forms a collagen jelly that I use cooking collard greens or make gravy with it. Delicious, I don’t end up throwing much out in my kitchen. I enjoy the challenge of using everything that’s usable. I also save all my bones after eating from everything pretty much and make mixed bone stock for cooking with or for soup.

(Wendy) #6

You sound like me. :grin: That’s almost exactly like me though I also share bacon fat with my old dog. I figure it’s good for her.

#7

I have this problem too when I go on a bacon rampage. I used to make bacon fat chocolate. Recipes aren’t my thing, but the basic ingredients are bacon grease, 100% baker’s chocolate and liquid stevia to taste. Melt, put in a mold or mini cups, refrigerate.

(Scott) #8

I was filling up containers and tossing them years ago but now I just mix the eggs in with grease and no more drippings. I find one sausage patty, one strip of bacon to be my perfect grease amount. Well almost perfect, I add butter to it too. Today is Sunday so I will do sausage & Cheese omelet with three strips of bacon. Two for me and one for the dogs. They just love to watch me cook on Sunday.

(Wendy) #9

That sounds pretty good!

(You've tried everything else; why not try bacon?) #10

I like to cook with it. It doesn’t seem to produce a very good roux, so for that purpose I use butter, but for everything else, it’s great. Adds a nice flavor to the toppings for Fathead pizza (Dad likes a combination of onion, Bell peppers, and sausage), for example. I’ve also been known to drink the bacon juice, from time to time. :bacon::bacon::bacon:

(You've tried everything else; why not try bacon?) #11

It occurs to me that this phrase ought to replace “drinking the Kool-Aid,” where the ketogenic diet is concerned:

“She’s totally into the keto diet. She really drank the bacon juice.” :grinning: