Cooking & Baking

I haven't tried it for pastry yet, though.

I also cleaned and 'sterilized' (well, just got it really hot for a while) beef fat drained from canning ground beef in tomato sauce. I'm using it when recipes call for 'drippings; and it adds good flavor. Without the non-fat components, it stays good in the fridge for long enough to use up.

Unlike my mom's coffee can by the side of the stove for all fat pour-offs. Rancid or not, it lived there until it was full and she could bring herself to throw it out, since there was no longer a munitions factory to give it to. And if you didn't put the lid on it once it was cool, the flies got to it. Once the dog got to it and was sick for a week. Didn't do the house much good, either.