Since we are talking about grease and fat.....
1) I have a pint mason jar I keep just for bacon grease. I use bacon grease for a whole host of things like:
> Fried potatoes
> To brown a piece of chuck for a pot roast
> German salad (3 tbsp. of melted bacon fat, 1 tbsp. water, 1 tsp of apple cider vinegar, 1/2 - 1 tsp
sugar) mix with the hot bacon grease, pour over your salad toss and eat
> Like brat, corn bread
> Etcetera...
Bacon grease does need to be refrigerated as it will go rancid if not
2) Olive oil will keep indefinitely if kept in a container that will not allow O2 to get to it. I read somewhere
that anthropologists opened a tomb in Greece and there were a jar or two of olive oil and the oil was
still palatable.
I often combine bacon grease and olive oil in equal parts to brown/ caramelize beef for pot roast.
3) Ghee is butter that the solids have been taken out of it. Ghee will last for years if you keep it in a
sealed mason type jar. The easiest way to make Ghee is to put a couple of pounds of butter into a
slow cooker and cook it under low temperature for 14 or so hours. The solids will fall to the bottom of
the pot and spoon off the Ghee on top. Put in pint size jars let cool and seal. Once you open it you will
have to refrigerate it.
In closing, like everything in life, do things in moderation. It's when you take something to excess is when you get yourself in trouble.
