Logging meat drippings as cooking fat?

Hamsibian

I save beef fat to cook with eggs and other dishes. Meat drippings is actually in the USDA database, so do I log when I use it?

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Hamsibian

Sorry, this is in the wrong forum! I can't figure out how to move it.

Hamsibian

zachbonner_ wrote: »

Yes of course. You log everything with calories and fat has 9 calories per gram

Thank you. I have been logging it, but I just wanted to make sure.

richardgavel

Isn't it already logged when you log the meat itself in the first place or do you put in some kind of negative adjustment?

CyberTone

I have separate jars of beef meat drippings and pork rendered fat in the refrigerator I use for cooking.

I learned how to prepare and store them from my mother and my grandmother. After cooking ground beef or bacon, strain the drippings into a clean pan and heat on low heat until all the water is evaporated, let cool a bit, then strain again into the appropriate glass jar with tight-fitting lid and store in the fridge.

When I need to use some for cooking eggs or sauteing vegetables, I just heat a pastry brush in the pan and then swirl the brush in the jar and then coat the pan with a few grams of drippings.

I log them as "Meat drippings (lard, beef tallow, mutton tallow)" or "Pork, bacon, rendered fat, cooked".

Hamsibian

richardgavel wrote: »

Isn't it already logged when you log the meat itself in the first place or do you put in some kind of negative adjustment?

I weigh the meat raw, cook the meat and drain the fat in a jar. I then weigh the cooked meat with the rest of whatever recipe I'm using - but the final weigh in is without the fat.

@CyberTone, thanks for those tips. I would have never thought to cook the water through. I love cooking with the fat; it makes a huge difference with certain foods.