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Questions tagged [fats]

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5
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2answers
122 views

Do acid and fat balance each other? How?

I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by the addition of a fat. Do acids and fats ...
3
votes
1answer
69 views

Is skyr supposed to be fat free?

I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as someone who eats 6% yogurt I definitely found it lacking a certain ...
3
votes
1answer
186 views

What N+ stands for in French and Dutch descriptions of a spread / cream cheese?

I have a Polish spread cheese that is also marketed for Dutch and French markets and thus has descriptions in three languages. Polish and French or Dutch names differs by number used in it. Polish ...
2
votes
1answer
63 views

Fat content in chocolate chips

Recently I got a bag of dark chocolate chips, 12oz (340g) for $3.95. (15g per serving) It's total fat content is 4g, 2g of which being saturated. The bag does not state the cocoa content percentage. ...
3
votes
3answers
367 views

Fat free dumplings?

There is nothing like beef stew and dumplings, yet I am trying to eat more healthily. Is there any way to make fat free or at least low-fat suet type dumplings for use with stews? Foodcheats.com ...
4
votes
2answers
162 views

What to do with excess fat in meat?

Recently I was preparing kotlet schabowy from pork tenderloin. The tenderloin had a bit of excess fat in it and I cut it out(a small slice, approx 3-5mm x 1cm x 5cm). What can I do with those? I don'...
1
vote
2answers
130 views

Why is it safe to bake a fish when unsaturated fats degrade in low temperatures?

Unsaturated fats are less stable than saturated fats, and they degrade at much lower temperatures. For this reason we don't use most unrefined cold-pressed oils for cooking. But what about processing ...
0
votes
0answers
30 views

Can fat be store long term? [duplicate]

I like to use fat from cow or sheep ribs or chops over oils. I don't think this is the same as suet which is fat only from the kidneys. I boil or grill the fat out of meat and store it in a plastic ...
17
votes
2answers
5k views

Is it safe to cook with food grade mineral oil?

There is a thing such as "food grade mineral oil". Does "food grade" means it is safe to cook with? I know it is used widely for oiling cutting boards. Also, the U.S. Food and Drug Administration (...
3
votes
2answers
131 views

How interchangeable are fats in yeast bread recipes?

I know that unsalted butter has a water content - can I substitute clarified butter, vegetable oil, or shortening in equal amounts? If I do use unsalted butter, do I need to adjust the hydration ...
-1
votes
1answer
249 views

Does microwaving move significantly more oil\fat from fries than other cooking method, how to prevent?

If I reheat originally fried fries, when I microwave fries or protein it seems to me a lot of fat in short time has leeched out\evaporated. Does microwaving cause this and is there a way I can ...
0
votes
2answers
307 views

Bacon/pork fat to replace shortening in rolls?

I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in rolls?
6
votes
4answers
2k views

sous vide producing inedible food because of fat not rendered

I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not render from my spare ribs. The meal left me....
4
votes
4answers
568 views

Does pork fat oil give an off taste?

There is some movement (backed with some literature) that using animal fats and oils are nutritionally superior to packaged oil (e.g., vegetable, canola). What is the expert perspective on using oil ...
4
votes
1answer
161 views

Adding Pure Oleogustus Flavor

Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in large quantities. The research also ...
1
vote
1answer
280 views

How to separate fats from liquid and where do unsaturated fats go?

If you have some liquid from roasting, stew or soup etc and you want to separate the fat, I believe the normal methods is to get a spoon and remove it from the top or let it come to room temperature, ...
-1
votes
2answers
119 views

Where is oil going in grilled chops?

I grilled some fatty lamb chops hoping I could get the oil and use it as part of a sauce. However after cooking I relaised there was only a very little amount of oil in the lower pan. Do you know ...
1
vote
2answers
355 views

Doctoring up part-skim low-moisture mozzarella for pizza

I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all they had was either low-moisture part-skim ...
4
votes
1answer
231 views

Is my heavy cream not actually heavy cream?

I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat. I purchased a gallon of D enriched whole milk today, as well as some heavy "whipping" ...
3
votes
3answers
421 views

Soften fats for buttercream

I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats are not getting to room temperature. ...
-3
votes
1answer
292 views

How much fat can be removed after cooking medium ground beef into sauce?

I bought medium ground beef when I intended to buy lean beef. I don't want to consume that amount of fat. Suppose I fry the meat then add tomatoes (on the way to a Bolognese sauce), cool the result ...
1
vote
1answer
631 views

Will collagen, gelatine and mineral nutrients be lost when fat is removed from broth?

For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours. Currently however, i do not wish to ingest as ...
0
votes
1answer
239 views

Lard isn't sold anymore?

Is lard being sold anymore? I went to two different groceries, no lard, and no tallow. (Shame on anyone who even thinks of telling me to use a hydrogenated oil.)
8
votes
2answers
640 views

Why does Alton Brown call for three types of milks in a recipe?

I'm looking at the ingredient list for Alton Brown's aged eggnog recipe, and I see the following: 1 pint half-n-half 1 pint whole milk 1 pint heavy cream Does the half-n-half play any specific role ...
5
votes
3answers
6k views

Combine skim milk and cream to substitute for whole?

In what ratio would you combine skim milk and higher-fat dairy to reach an equivalent of e.g. whole milk? I ran out of whole the other day making bread, tried to add a splash of half-and-half to 2%, ...
2
votes
1answer
5k views

Do Dumplings Mind Being in the Fridge?

I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at the same time as the stew to save on wash-...
2
votes
1answer
294 views

When rendering beef fat for tallow, must the fat come from the cow's kidneys or heart area?

I purchased a package of "beef fat" from the grocery for making tallow. I cut it up into one inch cubes and placed in the slow cooker for 4-5 hours. I ladled off the fat and double filtered it through ...
3
votes
2answers
24k views

What are these white 'bits' in my nutella

I recently discovered an ancient, sealed jar of Nutella at the back of a cupboard. Like, really ancient! Like, it claimed it expired in 2012! When I open it, there are all these white 'bits' on the ...
1
vote
1answer
114 views

Does frying a lot of oil out of Twice-Cooked Pork leave it with much less fat?

Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. However, if the oil that comes out from ...
2
votes
2answers
485 views

How do you get geletin from rendering cow fat?

In this answer to another question, someone mentioned that they got gelatin out of rendering cow fat. I'm about to render a bunch of cow fat in a few days, and I was wondering how to get gelatin from ...
2
votes
2answers
978 views

Should rendered pork lard be melting at only 85° F?

I recently rendered a bunch of pork fat into lard. Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum sealed. I just left these on a pantry shelf ...
5
votes
2answers
647 views

Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
6
votes
1answer
430 views

Benefits for different fats for flour tortillas?

There seems to be no standard fat for making flour tortillas. I've seen recipes using lard, shortening, butter, olive oil, vegetable oil, and canola oil. Is there a reason I would pick one of these ...
0
votes
2answers
2k views

How reliable is determining cooking oil temperature with a thermometer?

Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always making contact with the bottom of the pan. ...
2
votes
1answer
2k views

Does 85% lean ground turkey have the same amount of fat as 85% lean ground beef?

I'm not a cooking expert so I'm not exactly sure what the notation means. I always thought that turkey was a much leaner meat than beef. So if turkey is labeled as 85% lean, does that mean it has the ...
4
votes
1answer
694 views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat and ...
1
vote
2answers
481 views

What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
7
votes
1answer
293 views

Tamales with rendered turkey fat and clarified butter - No pork?

A friend of mine is coming back into town tomorrow and I have been planning a dinner for the occasion. I have been planning on making tamales out of leftover turkey. We talked earlier and she told me ...
5
votes
1answer
882 views

Why does freezing vegetable shortening alter its appearance?

I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going rancid. I never really needed it, so I ...
2
votes
1answer
375 views

Fruit Oil Extraction

I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping ...
2
votes
2answers
139 views

What are the reasons for sauteeing with fat?

I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects heat transfer and chemical changes in ...
7
votes
2answers
1k 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, ...
6
votes
2answers
338 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 ...
9
votes
8answers
12k views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
3
votes
1answer
6k 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 ...
1
vote
1answer
2k views

Are my refrigerated pork chops & onions safe to eat?

I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and over some of the onions (not submerged ...
5
votes
1answer
637 views

Using fat as a preservative,

I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it this way? Can fat be used to seal the ...
2
votes
1answer
272 views

Nutrient content of ground bison meat

I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources. BisonCentral.com lists it as 2.42 grams of fat and 143 kcal per 3.5 ...
2
votes
1answer
665 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
3
votes
4answers
5k views

How to mix cream to increase its fat percentage?

In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to ...