Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 08-13-2014, 09:27 AM   #223
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by tooge View Post
Regarding bacon fat reserves, you do NOT need to strain it before use, but you can. the small particles of meat that will end up in the bacon fat sink to the bottom, and are therefore in an anaerobic environment and will not spoil. In fact, there are countries that preserve meat by completetly covering it in fat without refridgeration, and the only thing that may happen is some fermentation. In the case of bacon, it's so salty, that fermentation wont occur anyway.
Mine is not a safety concern, just a cleanliness effort and making sure I don't introduce foreign particles that I didn't plan for into my dish. (Though I've always heard and read that bits of food left in reused oil will make it go bad faster.)

As for my refrigeration preference, it's just a preference. On the counter, it's always a little solid, a little soupy. I prefer something a little scoopable.
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