Besides maybe greasing a pan for something you're about to fry, I suppose.

Of course, it's easy to Google - but I just thought I'd get any extra tips that are not already listed he

https://www.google.com/?gws_rd=ssl#q...+beef+fat+uses

Here's one:

greygarious Mar 23, 2015 11:09 AM

"Yes, you'll get tasty cracklings if you render cubes of the trimmings. Note: it may seem counterintuitive, but you should put the trimmings into a pan with enough water to just cover them, then cook over low heat. Otherwise the fat will brown too much on the outside before the interior has a chance to melt. The water will cook away eventually. This will take some time; don't rush it by increasing the heat. By then the fat will all be rendered out, and you stir often until the cracklings are as brown and crispy as you want them to be. They would be great over bitter salad greens or in a warm wilted spinach/greens salad - if you can refrain from eating them before they get to the salad plate!"



Lenona.