this post was submitted on 30 Mar 2025
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Today I learned (sh.itjust.works)
submitted 5 days ago by pelespirit@sh.itjust.works to c/whitepeopletwitter@sh.itjust.works
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[–] minibyte@sh.itjust.works 3 points 4 days ago (1 children)

It sounds like you’re just browning the occasional cut of meat. If that’s the case, use the fat to make a roux and thus gravy.

[–] Carrot 3 points 4 days ago (1 children)

Depends on the meal, I do use the fats for gravy and sauces when the meal allows, but most of the time it's my morning bacon and eggs, where I'll fry the bacon, mop up half of the bacon grease, fry the eggs in the remaining grease, then mop up what's left with a paper towel.

[–] minibyte@sh.itjust.works 2 points 4 days ago

Good point, I do the same thing. You just made me think about frying up some bacon, making a béchamel sauce with the grease, then doing a bacon Mac and cheese with it. That’s on the menu for next week now. Thanks!