The fats tag has no wiki summary.
3
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5answers
4k views
What to do with the fat rendered when making beef stock?
I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
10
votes
7answers
1k views
Is bacon fat supposed to congeal at room temperature?
My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it was always solid. I have started ...
3
votes
5answers
9k views
How can I remove excess fat from stews or soups without refrigerating?
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not.
Is there a way to remove excess fat without standing there and spooning out or refrigerating and ...
16
votes
3answers
3k views
What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat.
What job does the ...
0
votes
0answers
138 views
What to do with a jar of various fats? [duplicate]
Possible Duplicate:
What’s the proper way to dispose of used fats & oils?
Whenever I cook meat with excessive grease, I drain it into a jar. I don't want to pour it down the drain ...
1
vote
2answers
1k views
How much fat does “low fat” cheese have?
I was wondering how low is a "low" in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :)
In my country, there's something called "fresh cheese", and fat percentages are in ...
18
votes
3answers
2k views
What oil or fat to use for different purposes?
I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
7
votes
2answers
1k views
Substitution for Suet in Christmas Pudding
I'm interested in making a traditional Christmas pudding but I've never seen suet available in the stores around here. Assuming I can't find any, what would be a good substitution?
7
votes
4answers
210 views
Removing fat from a recipe
If I see a recipe I like, and it includes a marinade or sauce in which butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For ...
11
votes
2answers
1k views
Storage life for goose fat
When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as ...
