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There are still boiling chickens here. They are the hens that are all layed out (don't correct me on layed…that’s how we say it and now now, no lewd comments from the gents!!) They are usually huge and quite inexpensive. They are also the only chickens that have a target-use printed on packaging. I expect we can *&!^ well do what we want with the other ones  tsuwm…but what about when you grill bacon. Is the stuff left over grease or fat? What about when it solidifies?
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>but what about when you grill bacon. Is the stuff left over grease or fat? What about when it solidifies?
okay, by definition - grease is rendered (melted down) animal fat; when grease solidifies, voila, fat!
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okay, by definition - grease is rendered (melted down) animal fat; when grease solidifies, voila, fat!Ah hah! We'd call (food) grease "oil", then. Surely you don't fry things in "cooking grease"??  (or "olive grease", "corn grease", "groundnut/peanut grease"...)
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okay, by definition - grease is rendered (melted down) animal fat; when grease solidifies, voila, fat!
Ah hah! We'd call (food) grease "oil", then.
Surely you don't fry things in "cooking grease"??
(or "olive grease", "corn grease", "groundnut/peanut grease"...)
No of course not, once its solid its fat (and yes you can by chicken fat in a little package in NY grocery stores.)
but olive and peanut never solidify-- they are oil. Olive oil, corn oil, and you would grease the pan with butter or lard before cooking (say a cake). and other instructions might say "drain of all the grease/pan dripping except 2 tablespoons full, add flour... for making a roux.
Vegetable oils advertize that food cooked in their oil doesn't taste greasy.
in a pinch, i have used "crisco" a brand of solid vegetable shortening (solid oil!) as a grease. the main bearing failed on my concrete mixer in the middle of job, and a improvised with a large brass washer and some crisco!
i did mention i was--past tense--once married?.... Not any more.
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you would grease the pan with butter or lard before cooking
Likewise, Helen, but that's a verb.
Vegetable oils advertize that food cooked in their oil doesn't taste greasy.
Likewise, but that's an adjective.
i have used "crisco" a brand of solid vegetable shortening (solid oil!)
Yes, we have solidified oils, but we would probably call them "lard" (or just "fat").
I suppose we fail to distinguish between oils that can solidify ("grease" to you) and oils that don't (and therefore remain "oil" to you).
Weird, isn't it? All these things we take for granted, and that are just so everyday we can't imagine any different kind of perception/language.
P.S. We'd talk about draining of all the fat or oil except x spoonfuls, though we do talk about "dripping". You used to be able to buy beef dripping, in fact, and it served as a quick snack spread on a slice of bread.
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>>you would grease the pan with butter or lard before cooking >Likewise, Helen, but that's a verb. well, what noun do you suppose that verb was verbed from?? 
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>>you would grease the pan with butter or lard before cooking
>Likewise, Helen, but that's a verb.
well, what noun do you suppose that verb was verbed from??
'Tis true, tsuwm. We'd grease axles as well as pans. But grease as a noun would only apply to mechanisms for us.
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Beef dripping? my mother used to wax about wonderful breakfasts of "fried bread" --bread fried in bacon drippings. but i don't think most people in US would use drippings for bacon grease-- drippings are what you get from a roast (leg of lamb, beef, turkey).
( i grew up hearing drippings used for both bacon and roasts, but I don't think most in US would use the same word for both. Drippings are desireable, bacon fat is grease. But i could be wrong. I grew up hearing the words used interchangably but I don't think they are.)
and in ny, there is a ethic treat, the crispy bits of skin and stuff that get strained out from schmalz-- kosher rendered chicken fat. the favorite or best behaved child would get all the crunchy stuff, bits of derma and meat. Now every one is health conscious, and no one admits to eating such foods.
Schmaltz was used as an alternative to butter for meat meal, since food laws prohibitted mixing dairy food with meat.
and yes greasy is an adjective, but the point is, greasy is a word used with food-- not just axels--come to think of it, i get my car "lubed" not greased.
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I sent this thread to the Vegetarianism Promotion Board, who have/has expressed their/its sincere thanks. Please watch out for the forthcoming ad campaign.
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In reply to:
The kind of cooker/(stove?) that is usually found in a British home has a separate grill, usually above the oven with the food cooked under the heat in a "grill pan" (a two tier affair with a rack resting above an oblong metal tray, as described). I read that US cookers usually have an oven which doubles as a grill if only the top element is used.
How on earth do Americans make cheese on toast (aka Welsh rabbit/rarebit)? Surely they don't make it in the oven. it would make such a simple snack far too much trouble.
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