Questions tagged [fat]
The fat tag has no usage guidance.
195
questions
1
vote
1
answer
142
views
How can you stop oil separating out from sauces and gravies?
Working on the basis that fat is flavour, I generally don't skim any excess fat/oil from my dishes. Sometimes though, it separates out when the dish is served ruining the presentation.
It happens over ...
- 29.7k
-1
votes
2
answers
194
views
Is it possible to make tallow smell like sausage instead of tallow?
Mix the liquid tallow with a bunch of spices, that's it?
Works for ground beef that has 40% fat
- 75k
4
votes
2
answers
284
views
How can I clarify and preserve duck fat from drippings?
I recently roasted a whole duck on a rack above the pan, pricked all over so the fat would cook out, and want to clean the drippings so I have only the duck fat. I had read some time ago that the ...
- 449
2
votes
1
answer
147
views
Less saturated fat in curry
By "curry" I mean the meal I make at home: start by frying some Mae Ploy curry paste, stir in coconut milk, toss in a bit of sugar, add vegetables, and simmer until everything is just right.
...
- 29.2k
3
votes
2
answers
3k
views
How do I render large quantities of fat?
Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently?
Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I ...
- 1
18
votes
14
answers
274k
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.
Are there any other ways to remove excess fat without standing there and spooning out or ...
- 565
5
votes
2
answers
3k
views
How can I make my Tonkotsu broth less fatty?
I sometimes make a Tonkotsu broth for Ramen, but whenever I do, it seems to turn out very fatty (and basically tastes like gravy). It's so fatty you can feel the fat all over your lips after eating a ...
- 75k
1
vote
0
answers
292
views
What are these yellowish/white bumps on my cooked bacon?
This bacon was expired by 1 day, I smelled it and made sure it didn’t look weird before cooking it. After I cooked the bacon I noticed these yellowish bumps on some of the pieces. Is it mold? Is it ...
- 11
7
votes
2
answers
10k
views
How much of the oil will stay in french fries?
Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries?
I guess that it depends on things like dimension of the french fries, frying ...
9
votes
8
answers
7k
views
Make seitan "fattier"
Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
- 106
1
vote
1
answer
172
views
Where can I look up the amount of omega-3 in unit weight of monkfish?
Where can I look up the amount of omega-3 in unit weight of monkfish? I would like to compare that to mackerel. Thanks.
- 5,047
7
votes
4
answers
3k
views
How can I render bacon fat without frying it?
I wanted to render the fat from some bacon to produce bacon grease.
The usual advice that you see on the internet is to simply fry whole strips of bacon at a low heat, for a longer period, and the fat ...
- 64.5k
1
vote
0
answers
79
views
Do you need to boil the liquid used to make the perfect hot water pastry?
Scalding flour is the process where the flour starch is gelatinised by the addition of very hot water (See https://en.wikipedia.org/wiki/Starch_gelatinization). I'm assuming here that a very similar ...
- 5,936
1
vote
2
answers
175
views
Which are the primary oils/fats that are used in Latin America?
Are there predominant types of oils or fats that are used in Latin American cooking, in the way you would say that olive oil is typical for Southern Europe?
Maybe it does not even make sense to speak ...
- 131
0
votes
1
answer
128
views
Can fat be used as a sugar substitute? [closed]
I'm not so concerned about obesity — I feel that's about portion control. Rather, I'm concerned about sugar being a carcinogen.
- 75k
7
votes
4
answers
4k
views
How can I efficiently render 100 lbs of suet into tallow in a home kitchen?
As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never rendered suet myself before and I have a ...
- 11.3k
2
votes
3
answers
93
views
Cornbread recipe: keeping fat separate?
I made this cornbread recipe from Mark Bittman. It calls for heating the fat (butter/olive oil/lard/bacon drippings) in the baking pan and then pouring the cornbread batter in. It came out great. I ...
- 1,391
4
votes
3
answers
2k
views
Cooking ground beef without the fat rendering off
I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of the delicious fat is rendered to a liquid,...
- 6,616
5
votes
2
answers
3k
views
Why isn't the beef fat in my chili melting?
I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ ...
- 139k
2
votes
2
answers
3k
views
How do you know if sunflower lecithin is still safe to consume?
So I looked at the tub of sunflower lecithin that I bought around July 2021 and it is clear that the color has turned from a much whiter color with hints of yellow to an salted egg yolk-like color ...
- 139k
-1
votes
1
answer
4k
views
how can i make 100% odorless tallow?
i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away.
it smells like beef fat. you might say x smells like x ...
- 1
14
votes
2
answers
16k
views
Why does the fat on my chicken broth sometimes solidify, sometimes not?
I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...
8
votes
2
answers
19k
views
Why wouldn't you strain hamburger grease after cooking?
I've got a friend who makes many dishes involving hamburger, but doesn't ever strain it. The grease is added to a dish like Shepard's pie which to me just seems very gross. I see a lot of posts ...
- 133
15
votes
11
answers
102k
views
Can ghee be used instead of butter in dessert recipes?
Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy ...
- 59
3
votes
1
answer
1k
views
Water concentration of butter post-melt
Perhaps this is different for various kinds of butter and of course the temperature that is applied to it...
Most (USA-generated, I assume) butter is ~18% water. Without approaching the steaming ...
- 254
3
votes
1
answer
2k
views
What is the ratio of fat to flour in shortcrust pastry?
What is the ratio of fat to flour in shortcrust pastry? I cannot find anything on the matter, and it said somewhere that it was 4:1 but I've been told differently in the past, so I've come here to ask ...
- 1
1
vote
1
answer
229
views
Exploding leaf lard
The title says it all...almost.
I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and water were added and brought to said ...
- 75k
0
votes
0
answers
196
views
Under what conditions does the fat in durum wheat semolina go rancid and how can you tell?
I have a packet of wholewheat couscous that is three months past its best before date but was stored in optimal, cool dry conditions. On opening the pack, there was a distinctive but not unpleasant &...
- 5,936
4
votes
2
answers
85k
views
What are these white 'bits' in my nutella
I recently discovered an ancient, sealed jar of Nutella at the back of a cupboard. Like, really ancient! Like, it claimed it expired in 2012!
When I open it, there are all these white 'bits' on the ...
- 1
3
votes
0
answers
469
views
How much (sunflower) lecithin should be used to emulsify each gram of fat in water?
I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the ...
- 281
-1
votes
2
answers
323
views
Thickening cream in a blender to increase fat content?
I've established that it's not possible(or a compromise at best) to mix other things in single cream to increase its fat content.
I have 25% and 30%(rarer) cream available where I'm at, and I'd like ...
- 139k
14
votes
19
answers
230k
views
How do you properly drain the grease after browning ground beef?
Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon and "spoon out" the grease into a bowl.
...
0
votes
2
answers
2k
views
Given that fat has a lower specific heat than water, why do meats with higher fat content take longer to cook?
Meats with a low fat content, like shrimp and chicken breast are often suggested to be cooked at a high temperature for a short period of time. However meats with a higher fat content, such as beef ...
- 64.5k
1
vote
2
answers
185
views
Thickening almond milk in hot liquids
I use natural almond milk without additives. This is fantastic in cold drinks.
However, in hot drinks, such as hot cocoa, it feels flat.
I have investigated corn starch, and have heard of xanthum gum ...
- 2,848
0
votes
1
answer
231
views
Question about cooking meat from a beginner [closed]
This is the first time that I will cook meat. My question is that in the method of boiling/simmering meat, the foam of fats I see and I remove it with a large spoon. If I use another method for ...
- 3,571
3
votes
5
answers
13k
views
How to mix cream to increase its fat percentage?
In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to ...
0
votes
1
answer
147
views
Hard and brittle fat as cocoa butter alternative
What are some hard and brittle fats, similar to cocoa butter, that could be used as an alternative?
Taste is secondary but the more neutral the better. Preferably the fat should also be reasonably ...
- 139k
3
votes
1
answer
204
views
Can I source fat and sugar in a recipe from chocolate?
I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a ...
- 3,571
11
votes
8
answers
3k
views
Is “ghee” clarified butter or beurre noisette?
Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always ...
- 11
2
votes
1
answer
2k
views
Is ginger soluble In water, fat or both?
Is ginger soluble/can it creates strong flavours in water, fat or both together?
- 15k
4
votes
1
answer
13k
views
The difference between suet and tallow?
I just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is suet and that rendered fat (starting ...
- 1
14
votes
7
answers
46k
views
Can I store suet or home-rendered tallow at room temperature for a year?
This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin to imagine exactly what this amount of ...
- 2,143
4
votes
5
answers
4k
views
How do you get gelatin from rendering cow fat?
In this answer to another question, someone mentioned that they got gelatin out of rendering cow fat. I'm about to render a bunch of cow fat in a few days, and I was wondering how to get gelatin from ...
- 3,571
0
votes
0
answers
864
views
Vegetable suet without the palm oil, or an equivalent?
I use Atora vegetable suet* to make Christmas pudding. I might be giving it to vegetarians, at least in a normal year, and I'd rather avoid unnecessary meat products myself. With the leftover suet ...
- 44.1k
5
votes
2
answers
31k
views
Rendered pork fat vs lard vs bacon fat?
What is the difference between "rendered pork fat", lard, and bacon fat?
I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan cookbooks,...
- 1
3
votes
1
answer
2k
views
What is enzyme modified butter fat?
Does anybody have a clue? This is an ingredient listed on a dinner package. Fortunately it is near the end of the listed ingrediets list.
All I can find using google is that the enzyme modified means ...
- 2,480
0
votes
1
answer
622
views
What could it be the white fatty substance I found in raisins?
Hi, as you can see in the pictures, strange white, fatty substance collects in raisins irregularities. May it be something natural origin or could it be that producer dumped these in palm oil to make ...
- 3,244
5
votes
6
answers
32k
views
How can I determine fat content in beef?
I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close?
I ...
- 1
0
votes
2
answers
780
views
How to calculate mixing ingredients to a certain fat percentage?
Given two ingredients, one with 42% fat and one with 3% fat, how can I calculate how much I will need of each to get 9% fat?
- 1,230
0
votes
1
answer
586
views
Continued use of the same dripping for frying - is it advisable? [duplicate]
I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour.
I have heard that some people just wipe a frying pan ...
- 4,869