Yesterday, I made about 2 gallons of beef stock. In the pic,

Thread replies: 3
Thread images: 1

Anonymous
2016-02-04 21:43:28 Post No. 7344059
[Report] Image search: [Google]

File: 20160204_133330.jpg (3 MB, 3264x2448) Image search: [Google]

Anonymous 2016-02-04 21:43:28 Post No. 7344059 [Report]

Yesterday, I made about 2 gallons of beef stock. In the pic, you see about 3 1/2 cups of beef fat, that was rendered out during the stock making, then chilled, removed, heated, and filtered.
Before I crowd my freezer space with more by-product of cooking (I try not waste anything ), is it really worth keeping? I'd like to hold on to it until I have enough rendered beef fat to make beef fat fries with it, but it will be awhile before I go through the process again, and I rarely buy beef fat just for rendering. Keep it, or throw out?

>>

Anonymous 2016-02-04 21:59:53 Post No.7344109
[Report]

Anonymous 2016-02-04 21:59:53 Post No.7344109 [Report]

It was my understanding that you make french fries with suet, which has a lower melting point than regular beef fat.

>>

Anonymous 2016-02-04 22:06:42 Post No.7344129
[Report]

Anonymous 2016-02-04 22:06:42 Post No.7344129 [Report]

>>7344059
If you have space in the fridge then yeah, keep it, it makes a good frying oil. Or you can rend it for tallow which can be used in place of lard or crisco, tallow also makes amazing soaps.

Or just throw it out. Idgaf