Tag Info

New answers tagged


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 ...


what about plain vegetable oil?


I waterbath can my tallow in jars for 10 minutes. I found a really good scientific explanation once saying why it was ok to can it this way but I can't find it now. Basically for fat to go rancid or for bacterial / mold to grow there has to be certain conditions met such as moisture, air, etc. Because rendered fat has no moisture, if done correctly, then ...

Top 50 recent answers are included