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Questions tagged [fat]

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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 ...
Greybeard's user avatar
  • 6,100
4 votes
2 answers
306 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 ...
Adrian Tremayne's user avatar
2 votes
1 answer
150 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. ...
Umberto P.'s user avatar
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 ...
Rocketmagnet's user avatar
1 vote
0 answers
323 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 ...
Hannah's user avatar
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1 vote
1 answer
178 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.
Tim's user avatar
  • 2,131
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 ...
Greybeard's user avatar
  • 6,100
1 vote
2 answers
188 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 ...
piripiri's user avatar
  • 119
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.
Ethan Miller's user avatar
2 votes
3 answers
94 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 ...
spring's user avatar
  • 550
2 votes
2 answers
4k 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 ...
Pherdindy's user avatar
  • 283
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 ...
nate's user avatar
  • 377
1 vote
1 answer
232 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 ...
nate's user avatar
  • 377
0 votes
0 answers
201 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 &...
Greybeard's user avatar
  • 6,100
3 votes
0 answers
488 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 ...
TLSO's user avatar
  • 281
-1 votes
2 answers
195 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
HABALABALU COMING FOR THEBOOTY's user avatar
-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 ...
HABALABALU COMING FOR THEBOOTY's user avatar
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 ...
Daisy's user avatar
  • 31
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 ...
user avatar
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 ...
huab's user avatar
  • 133
0 votes
1 answer
149 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 ...
Linus's user avatar
  • 133
3 votes
1 answer
207 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 ...
Cong Chen's user avatar
  • 381
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?
James Wilson's user avatar
  • 3,825
-1 votes
2 answers
326 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 ...
cst1992's user avatar
  • 121
0 votes
0 answers
881 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 ...
Chris H's user avatar
  • 44.4k
1 vote
2 answers
192 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 ...
paulj's user avatar
  • 310
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,...
negacao's user avatar
  • 143
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 ...
Sedumjoy's user avatar
  • 854
0 votes
1 answer
650 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 ...
mrok's user avatar
  • 103
0 votes
2 answers
808 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?
עידן דניאל's user avatar
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 ...
amoe's user avatar
  • 181
0 votes
1 answer
618 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 ...
chasly - supports Monica's user avatar
1 vote
2 answers
5k views

What is this yellow "fat" thing on my bacon

Searching in google for yellow bacon fat returns nothing I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the past. Would this still be good to eat? (...
123's user avatar
  • 111
0 votes
2 answers
182 views

Advice on rendering schmaltz

I'd like to try rendering schmaltz, and to that end have been stripping skin off the store rotisserie chickens my family buys (I've got two chickens-worth of skin atm). In doing some research I found ...
Alice's user avatar
  • 1
0 votes
1 answer
1k views

Can I rely on smell to tell if rendered animal fat is bad?

I've started storing rendered tallow (beef fat) in a glass jar on my kitchen counter at room temperature. The jair has a lid but is not air tight. Is it okay to use this fat for consumption as long ...
caesar's user avatar
  • 427
4 votes
2 answers
1k views

Can I replace Lard with Ghee in tortillas?

I am trying to make home made tortillas and I was wondering if I can substitute Lard with Ghee as I am not too keen about the taste of lard. My understanding is that ghee, like lard doesn't have lot ...
Morpheus's user avatar
  • 141
4 votes
2 answers
230 views

Pork substitute for Game Meat Pie

I found out my friend can’t have fatty pork products (grew up not eating it for religious reasons and now if she has really rich fatty pork products it makes her sick) but she was super excited to try ...
K S-Witts's user avatar
3 votes
2 answers
207 views

Smart ways to clean a greasy metal vessel?

I cooked up some meatloaf in a copper dish and it came out great. The dish itself, a little less so. I don't want to scratch the surface or wash it down the drain, what are some good ways to clean ...
SomethingSomething's user avatar
0 votes
1 answer
1k views

How does pH and temperature affect emulsification of vegetable oils?

This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if ...
One Face's user avatar
  • 727
10 votes
1 answer
3k views

What milk and yoghurt is the best for mango lassi?

What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi? I'd like to prepare a typical mango lassi, based ...
trejder's user avatar
  • 733
2 votes
0 answers
502 views

What are these green and black marks in my tallow?

I bought some tallow, used it a few times then left it in the fridge for a few months. As you can see in the pic it has developed some green and black spots. What are these and what caused it? Is ...
James Wilson's user avatar
  • 3,825
0 votes
1 answer
198 views

Does fat as opposed to oil distribute flavour better?

I was eating a chicken stew and a beef stew both with the same ingredients. What I noticed was the beef stew had better and more distributed flavour whereas the chicken stew didn't taste as well ...
James Wilson's user avatar
  • 3,825
2 votes
1 answer
966 views

Using beef fat for baking

I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thinking of using a simple shortbread-style ...
canardgras's user avatar
  • 2,415
0 votes
1 answer
186 views

Is it just as effective to mix fat in at the end of a curry?

I usually cook low fat curry i.e with fat removed. Since we still need fat before eating the curry I melt a bit of premade tallow in the microwave then I add the curry to it and mix. I'm wondering ...
James Wilson's user avatar
  • 3,825
7 votes
2 answers
1k views

Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even ...
imakhlin's user avatar
  • 171
2 votes
1 answer
597 views

Does oil oxidation create trans fats?

I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control ...
user1721135's user avatar
  • 1,479
3 votes
2 answers
2k views

How long will schmaltz last in the freezer?

I have three frozen containers of schmaltz. The newest is three months old; the oldest is probably a couple of years old. Are any of them edible?
crmdgn's user avatar
  • 1,582
2 votes
0 answers
221 views

How long is raw (unrendered) beef suet is good for in the fridge? [duplicate]

Note that this question is about suet (unrendered kidney fat from cow), not tallow. was never answered before on this site; this question specifically does not say anything about unrendered fats. ...
Sridhar Ratnakumar's user avatar
5 votes
1 answer
348 views

What is the fatty tissue in beef/pork after it has been braised/stwed?

Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of meat with large nuggets or fat attached ...
Diu.Lei's user avatar
  • 578
4 votes
1 answer
286 views

Discarding ox heart fat

Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep the fat?
Diu.Lei's user avatar
  • 578