I've got a jar of duck fat that's been sitting there for a while and it has separated into the congealed white stuff at the bottom and a translucent oily liquid at the top. I am wondering if it makes sense to use just the oily part as a substitute for actual oil for things like greasing a pan, brushing on pastry, frying, etc. If there's anything I can do with the congealed fat left over, or if I should mix this thoroughly before doing anything with it.
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