(no subject)

[rachelmanija]

[Poll #639399]

Comments

[oyceter]

I have no clue? All options seem good! My mom skims it off, but I'm sure leaving it on is ok too. Or frying stuff!

See, if it were bacon drippings, that would definitely call for frying.

[coffeeem.livejournal.com]

I tend to figure, if one ate it when the dish was first hot and fresh, one ought to eat it in leftovers as well. But the idea of frying eggs in spicy fat is sound in principle. Report back, por flavor (eeuw).

[jonquil.livejournal.com]

Some kinds of fat are yummy, but it's usually the not highly spiced fats -- goose fat, that sort of thing.

IMHO, the fat on top of chili, vegetable soup, and so on (including red-simmered meat) has done its job in the flavoring process and can be removed.

[thomasyan.livejournal.com]

My first reaction was to skim it off and throw it away.

I think red-simmered stuff is plenty tasty without the fat.

I've never tried cooking anything else with the fat from red-simmering. Maybe it would taste good. If you try that, please let us know how it turns out.

[canandagirl.livejournal.com]

I'd skim it off and throw it away. I don't know what you made, but like Jonquil says the flavouring is already there, so you don't need the fat.

[mistressrenet.livejournal.com]

I always get too grossed out by the fat to do anything else with it!