The CookingBites recipe challenge: cooking oils/fats

It just so happened this morning ...
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I roasted off a sheet pan (1.5 pounds) of Bacon ... save that grease!
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I saw this at the Asian Market that we go to in "The Big City" and laughed my fool head off!
14 ounces of rendered Bacon fat for $8.49usd ???
I get a two-fer when I cook Bacon.
 
kaneohegirlinaz said:
It just so happened this morning ...
View attachment 124361
I roasted off a sheet pan (1.5 pounds) of Bacon ... save that grease!
View attachment 124362
I saw this at the Asian Market that we go to in "The Big City" and laughed my fool head off!
14 ounces of rendered Bacon fat for $8.49usd ???
I get a two-fer when I cook Bacon.
Click to expand...
I bake my bacon on a half sheet pan and save the grease just like you do, but I use parchment paper instead of foil as it's much less expensive. It's crazy they would charge that much for bacon grease! I don't think DH realizes how often I use bacon grease/fat for this or that.
 
As to the fats/oils that I have in my pantry:
Crisco
Vegetable Oil
Peanut Oil (commercial)
Sesame Oil
two kinds of Olive Oil
Spray - Vegetable Oil, Extra Virgin Olive Oil & Baker's Joy which is a combination of oil and flour for prepping your baking pans
Home-Rendered Bacon Fat/Grease in the `fridge
Also in the `fridge is saved Olive Oil from those little jars/tins of Anchovies - makings for one of my DH's favorite Salad dressing - just straight up Anchovy Oil with some herbs & seasonings.
Butter - salted, unsalted & homemade compound Butter
 
kaneohegirlinaz said:
As to the fats/oils that I have in my pantry:
Crisco
Vegetable Oil
Peanut Oil (commercial)
Sesame Oil
two kinds of Olive Oil
Spray - Vegetable Oil, Extra Virgin Olive Oil & Baker's Joy which is a combination of oil and flour for prepping your baking pans
Home-Rendered Bacon Fat/Grease in the `fridge
Also in the `fridge is saved Olive Oil from those little jars/tins of Anchovies - makings for one of my DH's favorite Salad dressing - just straight up Anchovy Oil with some herbs & seasonings.
Butter - salted, unsalted & homemade compound Butter
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I forgot about the spray. I too keep my bacon fat in the frig, though my parents and grandparents kept it in out near the stove.
 
kaneohegirlinaz said:
It just so happened this morning ...
View attachment 124361
I roasted off a sheet pan (1.5 pounds) of Bacon ... save that grease!
View attachment 124362
I saw this at the Asian Market that we go to in "The Big City" and laughed my fool head off!
14 ounces of rendered Bacon fat for $8.49usd ???
I get a two-fer when I cook Bacon.
Click to expand...
Wow! I get a qt. of used once at Morelo's Market for $3.99. It's filtered well, there's NO particles in it, and it's very light in color.
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Oh, I also forgot about the sprays, because I rarely use them - I have a grapeseed oil spray and an olive oil spray. They’ll last me years.
 
TastyReuben said:
Oh, I also forgot about the sprays, because I rarely use them - I have a grapeseed oil spray and an olive oil spray. They’ll last me years.
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It's really weird, isn't it, how spray oils don't seem to go rancid? At least mine haven't, maybe because they get used so quickly and also because no oxygen gets to them? Do you have yours in one of those Misto type spray bottles or a commercially aerosol bottle? I have seen olive oil, canola oil, vegetable oil in those but not the grapeseed oil...
 
JAS_OH1 said:
It's really weird, isn't it, how spray oils don't seem to go rancid? At least mine haven't, maybe because they get used so quickly and also because no oxygen gets to them? Do you have yours in one of those Misto type spray bottles or a commercially aerosol bottle? I have seen olive oil, canola oil, vegetable oil in those but not the grapeseed oil...
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Just the commercial ones. Here’s the grapeseed spray, courtesy of ALDI:

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I really doubt there’s much flavor difference or performance difference between any of the varieties.
 
JAS_OH1 said:
It's really weird, isn't it, how spray oils don't seem to go rancid? At least mine haven't, maybe because they get used so quickly and also because no oxygen gets to them? Do you have yours in one of those Misto type spray bottles or a commercially aerosol bottle? I have seen olive oil, canola oil, vegetable oil in those but not the grapeseed oil...
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I think probably the no oxygen part.
 
I've got homemade ghee and white truffle oil as well.
TastyReuben said:
Oh, I also forgot about the sprays, because I rarely use them
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The only sprays I use are "OFF!" and fly spray... but not for cooking. My wife has got olive oil spray, butter spray, canola spray - and they've been in the cupboard for about 5 years.
I can understand why folks use spray (diet, cholesterol levels, etc.) , but I'm a firm believer in "plenty of". I just love those dishes (especially Spanish and Indian ) which are just floating in oil. Camarones al ajillo, for example.
 
TastyReuben said:
Even though I participate in most challenges, I completely understand where you’re coming from.

When I first joined the forum, I hadn’t planned on entering a challenge, as I do not like any sort of competition at all, and I especially don’t like the idea of people competing around cooking and food, which I feel is something we do for those we love, out of love, and the idea of picking winners and losers for something like that didn’t sit very well with me.

I was encouraged backchannel, so I did, and I’ve continued to do so, but it’s definitely something I somewhat struggle with. I can sincerely say that I enjoy commenting during a challenge, I like submitting entries, but I don’t like winning, because I don’t like judging.

That was a long-winded way of saying that I get where you’re coming from, SandwichShortOfAPicnic! :hug:
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Thanks TR 😊

I understand where everyone else is coming from and I realise I’m the odd one out.
I do like the pleasant jovial approach everyone takes towards it and I love the challenges from the point of view that they’re stimulating, maybe sometimes too stimulating as I have about 10 jars of mustard from a previous challenge on the go right now!
I also love the discussions around an ingredient but overall it’s just not for me.
If I could post a recipe as a non-entry I wouldn’t mind that 😂
Different strokes for different folks I suppose.

All power to everyone’s elbow.
So the rillette then… 😁
 
SandwichShortOfAPicnic said:
Different strokes for different folks I suppose.
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Absolutely, and your not doing competitions is very much respected.
The good thing about Cooking Bites is that we all do what we want to do, and there's no judgement. (unless it's using an air fryer, of course :laugh: :laugh: :laugh: ).
Well... there might be a little ribbing, but it's all in good faith!
Please go ahead with the rillettes; although it sounds French, so there's probably protein involved.
 
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