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No, ghee cannot be used in place of butter, because ghee is clarified. This removes the water from the butter, which is a key component of butter when used in baking. The water evaporating and creating steam pockets gives a lot of foods their fluffy texture. The removal of the water would create a lot of issues in getting your desserts to come out right, ...


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In the interests of safety, most modern deep fat fryers say NO lard, butter, etc. (hard fats). The manufacturers don't say why but I've heard many people conjecture that lard heats up, smokes, maybe burns when exposed to fairly high temperatures (over 370F. or 185C.). My theory is that the heating coils on the deep fat fryer overheat the lard if it is used ...


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I recently switched from no name frozen chicken leg quarters to organic free range additive free chicken. There is definitely a HUGE difference in the fat composition. In the cheaper chicken the rendered fat always rises to the top and solidifies. In the organic chicken, the fats do rise to top but NEVER solidify. It was a very unexpected difference in the ...


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Try a Grease Grabber. They are a special pad that only absorbs oil and repels all else. you just float it on top of your soup and it will absorb all the grease. Take a look at Greasegrabber.org.


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Getting a good layer of starch on the outside of the potato will definitely up your crispness game by leaps and bounds, but focusing just on fat: While any fat will get stuff crisp in the oven, foods will stay crisp better and feel more crisp when using a saturated fat. Since saturated fats are solid at room temperature, they will be firmer as the food ...



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