One of the best things about Christmas is the leftover fat. Others may be thrilled with the latest gadget they received, but I happy knowing there is fat in my refrigerator. As delicious as our Christmas goose was, it is already slipping into my memory. However, I have its fat to cook with in the new year - pure white fat tipped off after the initial roasting, and creamy, beige fat poured off before making the gravy, both will be excellent for frying potatoes.
The golden yellow fat in foreground is from my foie gras terrine and it will be part of the bread crumb topping on my New Year's Eve cassoulet.
Wishing everyone a year full of good tasty animal fat.
5 comments:
I feel much the same way, and am quietly comforted by the small lakes of fine fat resting in the fridge. This year, we had a pre-Christmas Christmas dinner the weekend before, and roasted a goose -- delicious at the time, but even more so on Dec. 25th, when we could enjoy goose-fat roasted spuds with the main event.
I also recommend a goose-fat massage for the Christmas turkey before roasting. We had a "heritage" breed that was distinctly leaner, and benefited from extra lubrication.
Whimper......
I save my chicken fat poured off before I make gravy and have started using it in my chicken liver pate. Yum!
Ummmmm....... I don't know if I will ever have the nerve to cook with animal fats. I use sunflower oil to roast my potatoes and they are gorgeous. Nobody has ever complained about them.
I do use butter in baking but I shudder at the thought of lard or goose fat.
Healthy girl I really think you need to read my fat book. Good quality lard and goose fat are fabulous fats for cooking and good for you too!
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