It should go without saying that you should never, ever pour grease, oil or fat of any kind down your drain – it will solidify, building up a layer which will eventually cause a blockage.
Things to know about kitchen grease.
- Fat is flavour and can easily be incorporated into your cooking. Julia Child once said, “If you’re afraid of butter, use cream,” and animal fat is another delicious alternative.
- If you are interested in using it for cooking purposes, strain duck, goose, bacon or chicken fat through a sieve into a jar, tub or ramekin. Cover and keep in the fridge for up to six months.
- Use duck or goose fat to make the crispiest, most delicious roast potatoes you’ve ever had.
- Bacon fat is quite versatile and can be used in place of butter or oil in virtually any savoury dish. We especially like using it to cook fried or scrambled eggs, to fry pancakes or to make homemade popcorn
- Use small amounts of chicken fat to add flavour to otherwise vegetarian dishes such as fried rice, noodles or roasted vegetables. A small pat used for frying mushrooms adds a fantastic umami flavour.
- Alternatively, if you don’t want to cook with fat, simply transfer to a mug, cover with cling film and place in the fridge for 2-3 hours. Once solidified, you can use a knife to scrape the fat into the bin
- Wait for used deep-frying oil to cool, then carefully pour into an empty plastic milk bottle or a jar with a lid. Keep it under the sink or on top of a cupboard. When the container gets full, simply throw it away.