Keep a clean glass jar with a lid beside the stove. Every time you cook bacon, sausage, chicken thighs, a pork shoulder — pour the hot fat through a s
Altro...
Keep a clean glass jar with a lid beside the stove. Every time you cook bacon, sausage, chicken thighs, a pork shoulder — pour the hot fat through a s
Altro...Keep a clean glass jar with a lid beside the stove. Every time you cook bacon, sausage, chicken thighs, a pork shoulder — pour the hot fat through a small strainer into that jar and put it in the fridge.
It sets pale and firm and keeps for months. Most households pour that down a drain where it hardens in the pipe and costs the city money to chase.
Fry your eggs in it. Start your greens with a spoonful. Roast potatoes in it and understand, finally, why your grandmother's potatoes tasted like that and yours never did.
Cost: nothing. It was always yours.
What did your grandmother never throw out?
More in today's issue → https://thistleandmoss.com/p/firesale-everything-blanche-must-go-also-the-uss-lincoln-is-an-awolfest?utm_source=PixelFed&utm_medium=social&utm_campaign=fedica
#Cooking #FoodAsMedicine #Frugal #ZeroWaste #Kitchen #SouthernFood #Ancestral #HomeCooking #Pantry #Photography #Food #Sovereignty #Thrift
