Tip No.4: Reuse Your Oils and Fats

Updated: Nov 28, 2019

You'll start to notice that in almost all of my recipe's I tell you to put an excess of oil or fat into the recipe and then drain it out. This is to ensure you get the right sear, or the right flavour in the meal without adding too much oil and ruining the balance.


This drained oil can be reused as basically oil + stock, its super oil now. Just reuse it in a recipe that's similar - if you're cooking another chicken dish use your chicken oil.


Keep it in little pots in the fridge and it will last for months. And, as a bonus, you can always use it and reuse it - up to about 3 times.


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