not to inflame anything but my omnivore ass loves NOTHING more than to cook things in leftover beef fat. normally its thrown away when things like chili or bolognese are made, but if you store it in a can you’ve got this pre-spiced, fast-melting, incredibly flavorful butter/oil-alternative that just elevates anything you cook in a pan. it works fantastically well with:
- grilled cheese!!! oh my gosh have you ever had garlicky grilled cheese
- scrambled eggs (chili spices/etc might make this taste ‘dinner-y’)
- any kind of ‘melt’ sandwich
- anything that needs a savory kick or normally ‘tastes like plain butter’
it’s not for everyone, especially if you’re not used to buttery/fatty foods in the first place, but ye gods it is for all intents and purposes free if you’re normally tossing the grease when you cook ground beef. what’s the harm in trying it?
for storage, I use a soup can with seran wrap tightly covering the top. you may notice, while storing it in the fridge, that there will be multiple consistencies inside. that is normal, and temperature based. no matter which part you spoon from the can (solid fat, soft solid fats, or grease), evenly applying minimal heat will reduce it to liquid nearly instantly, producing a distinctive (good) smell.