+
Fats & Oils

Fats

Follow Fats to see new discussions in your personalized Community feed, and receive updates to your inbox!

Community Discussions

Sort discussions by:

Latest commentsDate started

Display mode:

DetailedCompact

Ground Beef Question (solved)

by magnoliasouth 12 months ago

I have a strange question, but let me explain first what I'm trying to do. We are in a small RV and I want to make th...

magnoliasouth

magnoliasouth commented 12 months ago

Chain Restaurants Be the first to comment

Xtreme Eating 2016

Melanie Wong
by Melanie Wong 2 years ago

The annual guide for where to find 2,000+ calorie, high sodium, high sugar meals at the nation's chain restaurants.

FDA new nutrition label requirements

by Melanie Wong 2 years ago

The FDA has overhauled nutrition labeling to require disclosure of "added sugars", among other things. Some additi...

paulj

paulj commented 2 years ago

Melting chicken skin/fat

by finally_osbscure 2 years ago

Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm int...

Ttrockwood

Ttrockwood commented 2 years ago

PAHO issues nutrition standards for ultraprocessed foods

by Melanie Wong 2 years ago

Marion Nestle offers kudos to the Pan American Health Association for issuing nutritional profile standards for what ...

mcf

mcf commented 2 years ago

Highest fat content in sour cream available in Toronto

by ilinda 3 years ago

In and around Toronto, I have widely seen Western Sour Cream with 30% fat, but has anyone seen anything with a higher...

m

MikeG commented 3 years ago

Calculating Milkfat % in Creams

by zhooker 3 years ago

I'm an American who lives (and cooks) in South Korea. Here, there are no real labeling standards for cream products -...

m

mike0989 commented 3 years ago

FDA Finally Bans Trans Fats

by MGZ 3 years ago

OK, it's basically the regulatory equivalence of sentencing a corpse to a life sentence without parole, but . . . .

MGZ

MGZ commented 3 years ago

Can you really use up duck fat?

by chowhormones 3 years ago

I live in France and I eat canned duck confit every 2-3 months. I love duck confit and to be honest I like the canned...

BobB

BobB commented 3 years ago

High heat cooking with fats

by Puffin3 3 years ago

IMO too many cooks use too high a heat when cooking food. I'm no expert but something tells me cooking foods at extr...

p

PSRaT commented 3 years ago

what is shortening?

by mgebs 3 years ago

My husband came home with a 42 oz. can of "shortening" to make biscuits. I have always used butter. It says it is pre...

sunshine842

sunshine842 commented 3 years ago

Heads up about Nutella- European vs. US version

by Chris VR 12 years ago

I recently noticed that I could pick up a glass jar of imported Nutella at a local specialty store, but it was $8.99,...

g

gourmethunter commented 11 years ago

You've reached the end of this page

Catch up on the latest activity across all community discussions. View latest discussions

Articles on Fats

See All Articles ›