New answers tagged fats
I'd used ghee in an icing recipe because I'd run out of butter, and the texture was all wrong. Added a little milk after reading this and boom - the texture immediately improved. Some of the fat content separated, but I just poured it off and the icing was fine. I can recommend the combination of ghee and milk as a good substitution, at least for icings.
Yes, that is fat. I can a lot of chicken meat from stewing hens and simmer 30 hens at a time in a large boil pot. Afterwards I chill the broth and peel a thick layer of fat from the top, clarify the fat by heating it on the stovetop to drive away any moisture, and strain it through flour sack towels into pint jars and freeze it. It comes out as white as ...
I found that when I buy bacon from pasture raised pigs, the drippings are solid at room temp, from regular store bought bacon it remains mostly liquid at room temp. Now that is interesting
Ghee doesn't work well with the oven nor microwave. I suggest you use real butter store-bought and walk some extra miles if you don't want to gain weight.
Unless you've got industrial type equipment, I wouldn't do more than about 1-1.5 lbs at a time. Here's a hint, cube the fat (1 inch cubes) and then partially freeze it. 45 - 75 minutes or so in the freezer will give you fat you can handle without it melting and that can be coarsly ground in a food processor or meat grinder without making a gross mess. Some ...
Top 50 recent answers are included