So, the making of Bacon and rendering the skin gave me a luscious pot of gelatin. we weren't quite sure how to store it or use it and it went off. but, I am undaunted. I made a batch of very stiff gelatin in prep for my meat pies. I have begun to try to learn about gelatin and we will freeze what we have left from the meat pies and use it for soup & stew stocks as well as simple broths ready for reheat in the event of illness.
But, now I am into gelatin and looking for more uses.
Next, Since I make my sauce with the fond (and, of course, it will include additional gelatin, as well, though the Fond will have a good deal of gelatin as well. but, I wondered, if you put a few ounces of lard in your drip pan, would that result in a goodly batch of drippings for sauce making? Will the lard stand up and be able to carry the smoke for us? Or would the lard simply be a burnt off mistake? If it can be done to create a better sauce, then I can very easily put lard in the pan and freeze off some of the drippings for later sauces.
So, food science folks and pro chefs, what do you think?
But, now I am into gelatin and looking for more uses.
Next, Since I make my sauce with the fond (and, of course, it will include additional gelatin, as well, though the Fond will have a good deal of gelatin as well. but, I wondered, if you put a few ounces of lard in your drip pan, would that result in a goodly batch of drippings for sauce making? Will the lard stand up and be able to carry the smoke for us? Or would the lard simply be a burnt off mistake? If it can be done to create a better sauce, then I can very easily put lard in the pan and freeze off some of the drippings for later sauces.
So, food science folks and pro chefs, what do you think?
Comment