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3
votes
1answer
98 views

Fat sinking to bottom of stock

So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I've never seen before. After cooling, ...
3
votes
1answer
71 views

What causes congealed bacon fat to have a wrinkly surface?

Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease and saw a surprising texture on the ...
1
vote
0answers
71 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 ...
0
votes
0answers
145 views

Can coconut oil yield the same texture as butter/shortening in a cake?

Most cakes usually require having a solid fat, like butter. Coconut oil is solid at room temperature but with a lower melting point, making it seem like a good candidate for substitution. If it is ...