Fats

After making a beef bone broth and it refrigerates overnight, there's a nice layer of fat on top to be removed - easily with a fork. Do people here ever use the fat for anything, or do you tend to ...

Hey! So i saw Epic's Grass Fed Tallow in a store and was intrigued by it. Online it seems that neither tallow nor lard have any real taste and can be used interchangeable. Does the same rin...

Having sampled and taste-tested the evidence, evaluated home-chef testimony, rendered duck fat is judged superior than ghee for sautéing and light frying!

Is it the same? Can I skim fat off freshly made cooled stock and use that as rendered fat?

by Melanie Wong 2 years ago

" . . . The researchers found the consumption of any kind of dairy to be associated with a 2 percent lower risk of death from any cause, while the consumption of a dairy diet of mostly cheese was a...

Hello, I've been eyeing a Carbon Steel pan for a while, but in Romania they are quite hard to find, but what I was thinking of getting is a deBuyer 28cm Carbon or Mineral B one... altho I'm not sur...

Hi everyone, had a massive disaster with making shepherds pie today. I’ve made this a hundred times, always turns out perfect, but today when I put in the minced lamb it released a LOT of liquid/fa...

by magnoliasouth 3 years 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 the linked recipe, reduced by half. I always buy lean ground beef, but the husband...

by Melanie Wong 5 years ago

The FDA has overhauled nutrition labeling to require disclosure of "added sugars", among other things. Some additional commentary: http://www.sfchronicle.com/food/article/New-nutrition-label-co...

Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm interested to know whether the fat of the skin will eventually render given enough ...

by Melanie Wong 5 years ago

Marion Nestle offers kudos to the Pan American Health Association for issuing nutritional profile standards for what is "too much" sugar, salt or fat in processed food and drink. http://www.paho.o...

In and around Toronto, I have widely seen Western Sour Cream with 30% fat, but has anyone seen anything with a higher fat content? What's the highest available?

by zhooker 5 years ago

I'm an American who lives (and cooks) in South Korea. Here, there are no real labeling standards for cream products -- half-and-half, heavy cream, and etc -- so I use nutritional data listed on the...

by MGZ 6 years ago

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

by chowhormones 6 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-version over restaurant-version, mainly because half the time restaurants don't...

IMO too many cooks use too high a heat when cooking food. I'm no expert but something tells me cooking foods at extreme heat isn't a good thing visa vi what happens to the cooking oils. What about...

My husband came home with a 42 oz. can of "shortening" to make biscuits. I have always used butter. It says it is prepared from meat fats and vegetable oils with mono- and diglycerides added, BHA a...