Refrigerate or no?
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@Jolly said in Refrigerate or no?:
The bigger question is how you keep your bacon grease....
My mother used to keep it in a frozen OJ can, in the fridge, the can was mostly made out of cardboard.
That seems kind of odd, now that I think about it.
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Also, is it my imagination or does commercial bacon simply not make as much grease as it did years ago? I remember having a pan full of it when done cooking as a youngster.
Now there’s barely a tablespoon or two when I’m done.
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Also, is it my imagination or does commercial bacon simply not make as much grease as it did years ago? I remember having a pan full of it when done cooking as a youngster.
Now there’s barely a tablespoon or two when I’m done.
@jon-nyc said in Refrigerate or no?:
Also, is it my imagination or does commercial bacon simply not make as much grease as it did years ago? I remember having a pan full of it when done cooking as a youngster.
Now there’s barely a tablespoon or two when I’m done.
We keep it in a mug next to the stove when we keep it. But I always get a full pan..
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Butter I keep at room temperature whenever possible, extra bricks in the freezer. I've never had it go rancid, and didn't even know it could get moldy, but it doesn't stay around long enough for mold or rancidity to develop.
Bacon and sausage grease I let cool a bit in the pan, then decant it in an empty food jar, like used to contain jam or something, and keep the jar on the stovetop for handy.
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Stick of butter in the pressed glass butter dish (it has a lid) on the counter. I buy salted, it doesn’t go bad - but we don’t live in a hot and humid place. The rest of the box in the fridge, extras in the freezer. I don’t save bacon grease (we rarely eat bacon, though I sometimes chop it up and sauté it with onions for chicken or pork stew)
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Sliced bread and salted butter for spreading stay on the counter. The bread can last a long while at my house. (Three cheers for preservatives!) The only time the butter gets moldy is if somebody leaves crumbs on it.
Whole bread loaves and unsalted butter go in the fridge or freezer.
Old grease is stored under the sink.
I think Jodi may be right in that heat and humidity plays a factor.
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What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
The Brad
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For bacon grease we've had one of these, as do most people I know...
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
@LuFins-Dad said in Refrigerate or no?:
What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
No frig.
If it's too big to polish off in a few days, we'll cut individual slices and freeze them.
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@LuFins-Dad said in Refrigerate or no?:
What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
No frig.
If it's too big to polish off in a few days, we'll cut individual slices and freeze them.
@Jolly said in Refrigerate or no?:
@LuFins-Dad said in Refrigerate or no?:
What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
No frig.
If it's too big to polish off in a few days, we'll cut individual slices and freeze them.
I don’t mind leaving it out for 2-3 days, covered.
The Brad
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@George-K said in Refrigerate or no?:
@Jolly said in Refrigerate or no?:
bacon grease
So, what do you use your bacon grease for?
Be still my heart!
To prep my iron skillet for cornbread. Sometimes the same for biscuits. Not as much as I used to ( not heart healthy). Use a smidgen in green beans, field peas or butter beans for taste. It's also a necessary ingredient for fried apples as at Crackerbarrel.
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@Jolly said in Refrigerate or no?:
@LuFins-Dad said in Refrigerate or no?:
What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
No frig.
If it's too big to polish off in a few days, we'll cut individual slices and freeze them.
I don’t mind leaving it out for 2-3 days, covered.
@LuFins-Dad said in Refrigerate or no?:
@Jolly said in Refrigerate or no?:
@LuFins-Dad said in Refrigerate or no?:
What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
No frig.
If it's too big to polish off in a few days, we'll cut individual slices and freeze them.
I don’t mind leaving it out for 2-3 days, covered.
Of course.
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@Jolly said in Refrigerate or no?:
The bigger question is how you keep your bacon grease....
Mason jar.
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If you're freezing bread, double bag it. Use a twist tie for each bag. It will stay much fresher and not pick up any freezer scent from other foods.
King Arthur Flour has good bread bags of various sizes. I keep them on hand all the time. When baking a batch of 14 to 20 loaves, this works very well.
I need to get another batch of sourdough done again. Maybe this coming week.
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What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
@LuFins-Dad said in Refrigerate or no?:
What about cakes with frosting?
That’s the one Karla and I disagree with each other about. She always refrigerates cakes and I think it ruins them…
It depends on the cake and frosting, but on the whole I agree with you.
