Comments on: Building a Better Kitchen: The Freezer (Or, what to do with all that bacon fat) http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/ Empowering the young, broke, and hungry. Sat, 11 Feb 2012 00:40:12 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Caroline http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-433 Caroline Sun, 10 May 2009 05:14:12 +0000 http://foodjunta.com/?p=1308#comment-433 If you've still got those Parmesan rinds kicking around, I have been saving my rinds up to make Minestra Maritata from Nate Appleman (via the Martha Stewart show): http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=684297a20074f110VgnVCM1000003d370a0aRCRD&vgnextfmt=default Awesome-quotient coming in part from the Prosciutto Brodo. If you’ve still got those Parmesan rinds kicking around, I have been saving my rinds up to make Minestra Maritata from Nate Appleman (via the Martha Stewart show):

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=684297a20074f110VgnVCM1000003d370a0aRCRD&vgnextfmt=default

Awesome-quotient coming in part from the Prosciutto Brodo.

]]> By: Ginger http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-419 Ginger Mon, 23 Feb 2009 21:09:18 +0000 http://foodjunta.com/?p=1308#comment-419 I keep lots of things in my freezer; in fact my sister and I went through it just last night and took inventory as she and my mother were chastising me for continually buying meat when they believed the freezer to be full (when it isn't). When blueberries are abundant in the summer I buy lots of them, so that I can freeze them and make blueberry muffins whenever I choose. Just wash your blueberries and let them drain/air dry, spread them out on a cookie sheet in one layer to freeze them initially and then freeze them over night (use two cookie sheets if you have to, or do them in batches). Toss them into a freezer bag, or an airtight container and voila, blueberries on hand for use in muffins, sauces, on ice cream, or whatever. They may not be quite as good in muffins as fresh blueberries, but they still make a pretty darn awesome muffin! I keep lots of things in my freezer; in fact my sister and I went through it just last night and took inventory as she and my mother were chastising me for continually buying meat when they believed the freezer to be full (when it isn’t).

When blueberries are abundant in the summer I buy lots of them, so that I can freeze them and make blueberry muffins whenever I choose. Just wash your blueberries and let them drain/air dry, spread them out on a cookie sheet in one layer to freeze them initially and then freeze them over night (use two cookie sheets if you have to, or do them in batches). Toss them into a freezer bag, or an airtight container and voila, blueberries on hand for use in muffins, sauces, on ice cream, or whatever. They may not be quite as good in muffins as fresh blueberries, but they still make a pretty darn awesome muffin!

]]> By: Phoo-D http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-420 Phoo-D Tue, 17 Feb 2009 19:51:55 +0000 http://foodjunta.com/?p=1308#comment-420 Hi Claire, Love this site! One of my favorite recipes for parmesan rinds is a butternut squash soup with creme fraiche. I've posted it here: http://www.phoo-d.com/2008/12/butternut-squash-parmesan-soup.html I too keep bacon fat in the freezer, but should really move it to the fridge... Phoo-D Hi Claire,

Love this site! One of my favorite recipes for parmesan rinds is a butternut squash soup with creme fraiche. I’ve posted it here:
http://www.phoo-d.com/2008/12/butternut-squash-parmesan-soup.html
I too keep bacon fat in the freezer, but should really move it to the fridge…

Phoo-D

]]> By: Bacon Fat: A Definitive Primer/FAQ « Food Junta http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-421 Bacon Fat: A Definitive Primer/FAQ « Food Junta Wed, 11 Feb 2009 16:59:57 +0000 http://foodjunta.com/?p=1308#comment-421 [...] Last week, I threatened to throw out my incredible store of bacon fat, and was (properly) chastised for my irrationality. I began investigating and couldn’t really find a satisfactory explanation of the great enigma that is bacon fat online. So this week, I thought I’d devote my post to trying to explain exactly what this bacon fat is, what I’m supposed to do with it, and, perhaps most importantly, how I’m supposed to keep it without it going rancid. Without further ado, I present to you, the Top 10 Most Frequently Asked Questions (in my head) About Bacon Fat, answers according to me (corrections and further explanations welcome): [...] [...] Last week, I threatened to throw out my incredible store of bacon fat, and was (properly) chastised for my irrationality. I began investigating and couldn’t really find a satisfactory explanation of the great enigma that is bacon fat online. So this week, I thought I’d devote my post to trying to explain exactly what this bacon fat is, what I’m supposed to do with it, and, perhaps most importantly, how I’m supposed to keep it without it going rancid. Without further ado, I present to you, the Top 10 Most Frequently Asked Questions (in my head) About Bacon Fat, answers according to me (corrections and further explanations welcome): [...]

]]> By: Toby http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-422 Toby Fri, 06 Feb 2009 07:02:44 +0000 http://foodjunta.com/?p=1308#comment-422 Render the pork fat to get lard and make a pie crust! Actually, the one pie crust I made using lard (mixed about half and half with butter) didn't really seem any better to me than an all-butter pie crust. Maybe a bacon fat crust? Render the pork fat to get lard and make a pie crust!

Actually, the one pie crust I made using lard (mixed about half and half with butter) didn’t really seem any better to me than an all-butter pie crust. Maybe a bacon fat crust?

]]> By: Kevin http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-424 Kevin Wed, 04 Feb 2009 22:24:16 +0000 http://foodjunta.com/?p=1308#comment-424 Michael, I am talking about ground coffee, and you will cry when you read this post: http://foodjunta.wordpress.com/2008/09/15/breakfast-briefs-coffee-iced/ I'm sort of a high-low man with coffee. I really like a good, fancy cup of coffee, but when it comes to getting myself going in the morning, I don't mind a cup of caffeinated engine grease. And how about this for a laugh: I have a coworker who buys good beans, grinds them himself, brews them in a really fancy coffee maker, and then puts POWDERED NON-DAIRY CREAMER in it. I was astonished. Michael, I am talking about ground coffee, and you will cry when you read this post: http://foodjunta.wordpress.com/2008/09/15/breakfast-briefs-coffee-iced/

I’m sort of a high-low man with coffee. I really like a good, fancy cup of coffee, but when it comes to getting myself going in the morning, I don’t mind a cup of caffeinated engine grease.

And how about this for a laugh: I have a coworker who buys good beans, grinds them himself, brews them in a really fancy coffee maker, and then puts POWDERED NON-DAIRY CREAMER in it. I was astonished.

]]> By: Michael http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-423 Michael Wed, 04 Feb 2009 21:15:50 +0000 http://foodjunta.com/?p=1308#comment-423 Yeah, nuts and flours in the freezer for sure. Yeah, nuts and flours in the freezer for sure.

]]> By: Rachel http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-425 Rachel Wed, 04 Feb 2009 15:32:33 +0000 http://foodjunta.com/?p=1308#comment-425 I forgot nuts. NUTS! I forgot nuts. NUTS!

]]> By: Laura http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-426 Laura Wed, 04 Feb 2009 14:53:24 +0000 http://foodjunta.com/?p=1308#comment-426 I would imagine that my pork fat is not massively different than bacon fat...OK, OK...I'll use it! I would imagine that my pork fat is not massively different than bacon fat…OK, OK…I’ll use it!

]]> By: Michael http://foodjunta.com/2009/02/02/building-a-better-kitchen-the-freezer-or-what-to-do-with-all-that-bacon-fat/comment-page-1/#comment-429 Michael Tue, 03 Feb 2009 22:14:44 +0000 http://foodjunta.com/?p=1308#comment-429 Claire, your coffee storage strategy sounds A+. Cool, dark, and dry is the way to go. I use one of these guys and keep my coffee on the counter: http://www.planetarydesign.us/products.html?paction=airscape I should also probably qualify my strident remarks about bacon fat. I believe (and have a ton of anecdotal evidence to suggest) that bacon *fat* is shelf stable, or close to it. What probably *isn't* shelf stable is the little bacony brown bits that call bacon fat home. If you want to be careful, strain your bacon fat through a coffee filter before storing. I don't do that, but I wouldn't question anyone who did. Claire, your coffee storage strategy sounds A+. Cool, dark, and dry is the way to go. I use one of these guys and keep my coffee on the counter:

http://www.planetarydesign.us/products.html?paction=airscape

I should also probably qualify my strident remarks about bacon fat. I believe (and have a ton of anecdotal evidence to suggest) that bacon *fat* is shelf stable, or close to it. What probably *isn’t* shelf stable is the little bacony brown bits that call bacon fat home. If you want to be careful, strain your bacon fat through a coffee filter before storing. I don’t do that, but I wouldn’t question anyone who did.

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