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Dinner 2026

liuzhou

By liuzhou
in Cooking

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Smithy

Smithy

Posted
Posted
22 minutes ago, C. sapidus said:

I skimmed the chicken fat off the stock and used it when sauteing the onions. Probably added some flavor.

 

I'm sure it did. I've started learning to use skimmed fat, or excess oil from a salad (even though it includes vinegar by that time), for sauteeing other ingredients. Works a treat, I think, and it's thrifty!

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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