Keeping Cooking Fats
Store rendered fats in airtight glass containers, keeping them away from light, heat, and moisture to prevent rancidity. Animal fats like lard and tallow are shelf-stable in a cool pantry for several weeks, while bacon grease and clarified butter thrive best in the refrigerator.
Cleanliness is the only preservative
Ensure every bit of food debris is strained out, as stray bits of meat or vegetable will spoil long before the fat itself turns.
- fine-mesh sieve
- cheesecloth
- glass mason jars
- tongs
Straining for stability
Pass the warm, liquid fat through a double layer of cheesecloth set inside a fine-mesh sieve to remove every microscopic solid particle.
The method.
Strain the warm fat
Immediately after rendering or finishing a fry, pour the liquid fat through your cheesecloth-lined sieve into a heat-proof bowl. Do not rush this; let it drip naturally.
Cool before sealing
Let the fat sit uncovered on the counter until it reaches room temperature. Covering it while hot traps steam, which creates water droplets that lead to mold.
Transfer to storage
Pour the cooled fat into clean, dry glass jars. Leave a small amount of headspace at the top, screw the lid on tight, and label the date.
Choose the environment
Place bacon grease and rendered poultry fat in the refrigerator. Store lard or tallow in a dark, cool cupboard or keep them in the fridge for indefinite storage.
When it doesn't go to plan.
Discard the fat if it develops a sharp, metallic odor or if you see a fuzzy growth on the surface.
Use a dedicated wide-mouth jar to make it easier to scoop the solidified fat out with a spoon.
If you have a large amount of fat, freeze it in ice cube trays, then transfer the frozen cubes to a freezer-safe bag.
The ones that keep coming up.
How do I know if my fat has gone bad?
Rancid fat smells like old paint or wax rather than clean fat. If the smell makes you recoil, toss it.
Does the color of the fat matter?
Color changes based on what you cooked in it, but it should remain relatively translucent when liquid. If it turns cloudy or grey, it has likely been contaminated.
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