How long can you reuse duck fat (if you can at all)?
Posted 12 November 2012 - 09:03 AM
I have slowly cooked some pork belly submerged in duck fat. Was planning to strain it and reuse for similar cooking. How many times can I do this before I have to throw away the duck fat? What are the spoilage signs to watch for? Any other advice?
Posted 12 November 2012 - 12:00 PM
Posted 13 November 2012 - 07:13 AM
Today I am drinking ale.
(Edgar Allen Poe)
Posted 13 November 2012 - 12:47 PM
I fried frites ( twice ) well that was four times , whole chicken ( once ) and chicken fried steak ( last ). I used a bit of new with it, also.
Edited by Paul Bacino, 13 November 2012 - 12:47 PM.
Posted 13 November 2012 - 01:35 PM