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Fats

What Are Fat Bombs?

The term fat bomb is probably the last thing you’d expect to be associated with a diet, but welcome to keto. As most human beings with eyeballs know by now, going keto means adhering to a low-carb...
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Tallow vs Lard

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by borisabrams 2 months ago

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...

Rendered Duck Fat is better than Ghee?

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by kelvin_of_ranard 3 months ago

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

Why does lard...

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by Chandler114 7 months ago

I buy fischers lard. When I buy it its creamy and white, and although soft, can hold it's shape. After I fry in it it's runny. Like it never fully regains it ability to keep solid form. Why?

Rendered beef fat vs fat skinned off beef stock

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by lisaleira 9 months ago

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

It's time to reconsider low-dairy diets, new study suggests

Melanie Wong
by Melanie Wong 1 year 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...

Stainless Steel v.s. Carbon Steel Pans in terms of oil/fat use

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by Cata96 1 year ago

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...

Minced lamb disaster

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by orlybabe 1 year ago

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...

Ground Beef Question (solved)

magnoliasouth
by magnoliasouth 2 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...

Xtreme Eating 2016

Melanie Wong
by Melanie Wong 3 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

Melanie Wong
by Melanie Wong 3 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...

Melting chicken skin/fat

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by finally_osbscure 3 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 interested to know whether the fat of the skin will eventually render given enough ...

PAHO issues nutrition standards for ultraprocessed foods

Melanie Wong
by Melanie Wong 3 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...

Highest fat content in sour cream available in Toronto

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by ilinda 4 years ago

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?

Calculating Milkfat % in Creams

zhooker
by zhooker 4 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...

FDA Finally Bans Trans Fats

MGZ
by MGZ 4 years ago

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

Can you really use up duck fat?

chowhormones
by chowhormones 4 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...

High heat cooking with fats

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by Puffin3 4 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 extreme heat isn't a good thing visa vi what happens to the cooking oils. What about...

what is shortening?

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by mgebs 5 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 prepared from meat fats and vegetable oils with mono- and diglycerides added, BHA a...

Heads up about Nutella- European vs. US version

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by Chris VR 14 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, almost 3 times the price of the US-produced version in the plastic jar that's c...

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