It's worth pointing out that fat from the bottom of a roasting tin might be a little wet and/or mucky-looking.
If this is the case, it can be made "cleaner" (and, I suspect, given a better storage life) by simply heating up in a pan and then pouring into a clean jar or bowl... Narrow & tall if possible. When reset in the fridge, impurities should rest at the bottom and form a thin film on top. Both of these layers can then be easily removed.
By the way, I keep my duck fat in screw-top jars in the fridge.
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