Hello you wonderful chowhounds. I am a product design student who is trying to develope a better way of dealing with the fats, oils, and grease (FOG) that are the by-product of delicious cooking.
I have read about the wondeful uses of Bacon Grease (and storage)but is there more out there? What other kinds of FOG can be re-used? Does anyone recycle it? What bothers you about the whole process (for me its the smell of the rancid grease when pouring fresh drippings into the grease can) etc. Can mixed greases be re-used or do they have to be seperated?
Feel free to email me or post a reply.
Thank you all for your help and keep cooking!