marighostBreaking the generational barriers
Baggins [he/him]Don’t pour hot grease in a glass jar or it’ll shatter and spill hot grease all over your counter and then when you grab a flimsy piece of plastic from the recycling and try to push it on to stop the spill and the plastic collapses and hot grease goes all over your forearm and gives you 2nd degree burns and your floor is covered in broken glass you will regret it.
Are you... speaking from experience?
That’s why I pour it into the jar in the sink.
That and I’m really messy and the sink is the easiest place to clean up spilled grease.
I use a Pyrex container if I want to safe the grease. Otherwise I make a bowl of aluminum foil, pour it into that, and toss it once it hardens.
Modern pyrex isnt any more heat resistant than any other soda glass, they switched in like the 90s. But regular glass is fine for grease, I use an old pasta sauce jar.
Holy shit it’s true! They no longer make “Pyrex” cookware out of borosilicate glass but instead soda lime glass.
DaftyduxGot any advice about tubes?
Eh, a small mason jar is tough enough to handle a few tablespoons of bacon grease or whatever without shattering. But sure, if you’ve got a lot of grease at once, let it cool down first (or better yet, refrigerate the pot roast or whatever it is you’ve made, so that you can just pull the grease off the top of the pot in one hardened puck).
I’ve been pouring hot grease in glass jars for decades without having one shatter. You’re severely overestimating the risks
I may be speaking from experience. I only pour grease into cans and foil now.
I have had this happen once. Cold jar, didnt let the grease cool enough… was my bad. Same as if you’re going to put it into a metal can while its still really hot, make sure the can isnt sitting on something that will melt.
I think the best advice is “Dont pour the grease while its still hot enough to burn you”
It depends on where you’re from, glass jars/drinking glasses in Germany don’t shatter from thermal shock, but they do in the US.
I reflexively yelled at my boss once because he poured recently boiling water out of a glass and turned the cold faucet on to rinse it out while scrubbing, and I thought he was about to cut the shit out of his hand. He got contemplative for a moment and then said that he had forgotten that that used to happen in Afghanistan (where he was from), but it doesn’t happen in Germany.
Just putting oil in a few dozen times won’t shatter it. A few hundred cooling cycles might, but you change jars by then.
It won’t necessarily shatter it, but it absolutely can. I’ve done it with a jar I had washed the original product out of shortly beforehand. Just because it’s never happened to you doesn’t mean it doesn’t happen.
I guess it depends on the temperature of the oil, I pour when its still liquid, but less than boiling.
I pour when it’s hot to the touch, but not unpleasant, so probably around 50-60 C
And it still shattered?
Yep, I was PISSED. I can’t even eat pork and was just being a good houseguest the morning after a party, and then suddenly had to clean up a bunch of shattered glass and pork fat in someone else’s kitchen.
Canning jars are made to withstand temperature changes though.
Weird. I mean tomato sauce jars are too, at least once. Was it a pickle or jam jar? Ive had those break just placing them on the counter.
They all are, once, unless people are selling unsealed jarred goods. I don’t remember what it was exactly, but it would have been something I used when cooking breakfast, so maybe salsa.
I’m not blowing smoke here … that’s great writing. It works well if you imagine voice growing frantic and speaking faster as it goes.
Get frozen orange juice and save the cardboard tube to hold the grease while it congeals.