Fats
- Thread starter CurtisB81
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Duck fat for confit, pork fat and suet all make the cut. Mostly rendered pork fat from bacon nowadays, but when my darling finds the drippings in the fridge they usually get tossed.
We've usually got a jar of duck fat in the fridge in France, there's a duck farm nearby which sells it. Roast potatoes in duck fat, superb.
I can't find it here sadly.
I can't find it here sadly.
Yup bacon grease but also tallow and ghee
also carnivore for over a year so often get whole loins and do not trim so the extra fat I melt off to cook with
also carnivore for over a year so often get whole loins and do not trim so the extra fat I melt off to cook with
If you start out with butter and bacon grease, it doesn’t really matter what the other ingredients are. It’s gonna be good. Just sayin...
Rendered animal fat is the most delicious thing on this earth. I keep every last drop of it. In the cooler months I roast a chicken every Sunday, in no small part to make the chicken fat into schmaltz.
I use a slow cooker to render fat off Lamb belly and trimmings from the butcher for use in pemmican, and like to cook with it and/or Bison tallow. I’ll save bacon grease as well.
I do use lard from time to time, especially if we just made carnitas.
Butter. Well, duh.
You better believe that I keep all the bacon fat and schmaltz from cooking. Those live in their respective jars in the freezer.
Lard and schmaltz are not only great for frying, but they are magnificent for greasing a loaf pan when baking bread. When it comes to cornbread, bacon grease is the way to go.
I also keep all the fat and other drippings from when I cook brisket. That brisket fat is some serious liquid gold, baby. I tell you what. I save that stuff for special occasions.
Butter. Well, duh.
You better believe that I keep all the bacon fat and schmaltz from cooking. Those live in their respective jars in the freezer.
Lard and schmaltz are not only great for frying, but they are magnificent for greasing a loaf pan when baking bread. When it comes to cornbread, bacon grease is the way to go.
I also keep all the fat and other drippings from when I cook brisket. That brisket fat is some serious liquid gold, baby. I tell you what. I save that stuff for special occasions.
Lard for pie crust and biscuits. Bacon fat for breakfast potatoes and sometimes for fried eggs. I cheat with the potatoes . . . I cut them up and microwave them in a bowl covered in cling film before I finish them in the fry pan.
I've never had the lard and onion sandwich yet. I worked with a German guy who would have been a kid during WWII who told me it was one of his favourite nostalgic things to eat.
I've never had the lard and onion sandwich yet. I worked with a German guy who would have been a kid during WWII who told me it was one of his favourite nostalgic things to eat.
Mmmmmmmm.... fat.
I get lard, duck fat, and others from fatworks. Also have olive oil and coconut oil on hand. Kerrygold butter gets used often.
I like to save the fat from when I brown ground beef. The fat rendered from bacon and breakfast sausage is good to save too but I find that you don’t seem to get as much fat as you used to from the sausage
The answer to your question is yes.
Right on Gacha tone.
M
mtcn77
Saturated fats are healthier, they ironically have a lower peroxide value when heated, although not exactly too seperate - no fat is safe when heated.
PS: I have hypertension manuals as reference, it pleases me to say this as a matter of fact. Unsaturated oils are on the hypertension risk workups in recent medical guidelines.
PS: I have hypertension manuals as reference, it pleases me to say this as a matter of fact. Unsaturated oils are on the hypertension risk workups in recent medical guidelines.
This thread made be buy this today. Now where's the potatoes.
I get my duck-fat the old-fashioned way...I roast a duck.
It's amazing how much fat one duck will yield!
It's amazing how much fat one duck will yield!
Watch the documentary “Fat Fiction”
