What to do with pepperoni oil?
December 31, 2015 3:36 PM Subscribe
I've got a quart of skimmed oil from pepperoni simmering in tomato sauce-what can I do with it?
In the process of making an all-day spaghetti and meatball sauce, that calls for chopped up pepperoni, I have skimmed 1 quart of oil off of the top of the sauce. I presume that most of this came from the pepperoni, and some from the other meatball meats. What can I do with this oil? I've saved it in a mason jar-and it is cooling as I type. Do I just pitch it, or can I use it in un-imagined delicious ways?
In the process of making an all-day spaghetti and meatball sauce, that calls for chopped up pepperoni, I have skimmed 1 quart of oil off of the top of the sauce. I presume that most of this came from the pepperoni, and some from the other meatball meats. What can I do with this oil? I've saved it in a mason jar-and it is cooling as I type. Do I just pitch it, or can I use it in un-imagined delicious ways?
Best answer: I usually let a jar, or six, sit uncovered in my freezer until I eventually throw them out. Your milage may vary.
posted by humboldt32 at 4:21 PM on December 31, 2015 [7 favorites]
posted by humboldt32 at 4:21 PM on December 31, 2015 [7 favorites]
Best answer: It can be used for cooking but don't try anything really high-heat, because you have no idea what the smoking point will be of the amalgam of oils. Cook anything that would taste good with meat: more meat, potatoes, stir-fry vegetables, whatever.
You can try brushing it onto pizza bianca, or making a pan pizza (wherein you add a load of oil to the pan before pressing the dough in there.
I wouldn't leave it uncovered in the freezer, though-- fat-soluble odors are the ones that get around best in freezers, so I would suspect it would stink up everything else in there.
I'm trying to decide whether it's worth trying to fat-wash liquor in there... but what would one make with pepperoni bourbon (etc.)? There's probably an answer to that question, but I don't know what.
Oil base for spaghetti aglio y olio or some other oil-based pasta sauce
posted by Sunburnt at 5:14 PM on December 31, 2015
You can try brushing it onto pizza bianca, or making a pan pizza (wherein you add a load of oil to the pan before pressing the dough in there.
I wouldn't leave it uncovered in the freezer, though-- fat-soluble odors are the ones that get around best in freezers, so I would suspect it would stink up everything else in there.
I'm trying to decide whether it's worth trying to fat-wash liquor in there... but what would one make with pepperoni bourbon (etc.)? There's probably an answer to that question, but I don't know what.
Oil base for spaghetti aglio y olio or some other oil-based pasta sauce
posted by Sunburnt at 5:14 PM on December 31, 2015
Maybe it would work well for sauteing some bitter greens (collards, rapini, etc.) with garlic.
posted by as_night_falls at 5:31 PM on December 31, 2015 [8 favorites]
posted by as_night_falls at 5:31 PM on December 31, 2015 [8 favorites]
Pepperoni vodka, and you'd make Bloody Marys with it.
posted by box at 6:08 PM on December 31, 2015 [3 favorites]
posted by box at 6:08 PM on December 31, 2015 [3 favorites]
Make bread with it. I make sandwich bread all the time using a recipe that is very, very close to this , except I substitute olive oil for the butter. Substitute your pepperoni oil. It'll be a delicious savory bread. Add a little oregano to the flour if you want.
Seconding the idea to sautee bitter greens in the oil, also.
(Serve those greens atop slices of your homemade bread with some sharp provolone!)
posted by desuetude at 6:16 PM on December 31, 2015 [8 favorites]
Seconding the idea to sautee bitter greens in the oil, also.
(Serve those greens atop slices of your homemade bread with some sharp provolone!)
posted by desuetude at 6:16 PM on December 31, 2015 [8 favorites]
it's a good way to add fat and flavor if you ever find yourself buying ground turkey cause it was cheap... i just made some chili today with ground turkey and leftover bacon/beef grease...
posted by noloveforned at 6:41 PM on December 31, 2015 [3 favorites]
posted by noloveforned at 6:41 PM on December 31, 2015 [3 favorites]
Mince some garlic in it, warm it up, serve it with bread at your next dinner.
posted by pintapicasso at 6:21 AM on January 1, 2016
posted by pintapicasso at 6:21 AM on January 1, 2016
You might also be able to use it as a partial substitute for lard/crisco/butter in a pie crust or cornbread. Use crust for savory quiche or pot pie.
posted by countrymod at 11:34 AM on January 1, 2016
posted by countrymod at 11:34 AM on January 1, 2016
Response by poster: Thanks for all of the suggestions!
The jar sat in my freezer for 2 months as humboldt32 predicted. However, before I resigned to tossing it, I decided to give the pizza topping suggestion a try. The flavor wasn't overly recognizable, but I think that it added "something". I will probably keep the jar in the freezer a little bit longer to give a few other ideas a try.
posted by JennyJupiter at 7:31 AM on February 17, 2016
The jar sat in my freezer for 2 months as humboldt32 predicted. However, before I resigned to tossing it, I decided to give the pizza topping suggestion a try. The flavor wasn't overly recognizable, but I think that it added "something". I will probably keep the jar in the freezer a little bit longer to give a few other ideas a try.
posted by JennyJupiter at 7:31 AM on February 17, 2016
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posted by j.edwards at 4:01 PM on December 31, 2015