When I made beef stew last week, I skimmed the fat off the broth and saved it.
Nothing new there. I've read how wonderful it is for cooking and that it's a good fat, so I always save it. Since I am frugal and all and can't bear to throw anything away that might possibly be used for something.
But this time, I actually used it!
I cooked scrambled eggs and sauteed green peppers in the beef fat instead of butter. I put a generous spoonful into cooked pinto beans and used it for Friday's stir fry.
I must say it added delicious flavor to everything I used it for. I plan to save it and actually use it again. It's a frugal alternative and stretches my butter and coconut oil supply.
I use mostly grass-fed and good quality meats so I feel more comfortable using the fat from those than the typical grocery store variety.
I remember my dad talking about a time he bit into a delicious-looking piece of pie at a potluck only to discover that the cook had used chicken fat to make the pie crust. I can only imagine how that tasted! Ewww!
That being said, I think it's important to match the fat with the type of recipe I'm creating. A meaty flavored fat or lard will probably not be the best flavor combo for most desserts. :-) I'll continue to use butter or coconut oil for those. On the flip side, some folks may not like the flavor of coconut oil in their meat or main dishes.
Just in case anyone is concerned!