A short podcast about everyday risks from germs
A fried egg sizzles in a cast iron skillet filled with dark bacon or sausage grease. The yolk is vibrant and intact, surrounded by bubbly whites. In the background, a small jar of congealed grease sits on a beige cloth, suggesting long-term room temperature storage.
Dr. Don and Professor Ben talk about the risks from cooking in bacon and/or sausage grease stored room temperature for up to 30 days.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Nate’s actual pan
Dr. Don and Professor Ben talk about the risks of reusing grease after cooking in a cast iron pan.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from greasy grills.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and regular co-host Professor Chapman discuss the risks posed by the long term storage of refrigerated cooking grease.