One of the tenents of frugality, at least as far as I see it, is to not let anything go to waste if at all possible. That's why I use everything, and make something like a roast chicken or bacon for breakfast, go that extra mile. In that spirit, here are some tips for things that you might not know you have or how to use them....
by Joanne Rigutto
1) Liquid fats - One of the wonders of the kitchen and a great substitute for butter. When you roast a chicken, you'll get some liquid in the bottom of the pan if you do things right. This holds true for not just chicken, but for beef, pork, turkey, just about any meat you can roast. When you take the meat and vegetables out, you will have a layer of liquid fat floating on top of the juices. This is liquid gold. Something you couldn't get at the store, no matter how hard you tried, and something that, for taste, is irreplacable. My advice - skim off this fat and save it. You can freeze it and it will last for over 6 months if sealed properly. Us it as a substitute for butter in recipes for noodles, breads, or you can fry potatos and other vegetables in it. It will add a subtle flavor to your recipes that you can't get from any other fat or oil.
2) When you fry your bacon, save that fat. It's great used in savory recipes, for frying potatos, or you can substitute it for butter when making a roue. You can also use other reserved fats from roasting.
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