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33 votes
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Is it safe to cook with food grade mineral oil?

Well, food-grade means you can ingest some without poisoning yourself. It does not mean it’s a suitable replacement for cooking or baking. If you do use it, you will soon learn that it’s a laxative, ...
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13 votes
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Why does Alton Brown call for three types of milks in a recipe?

The main purpose of the one part of Half-and-Half is to aid in homogenization of the one part of milk and one part heavy cream. Per this article (toward the end): Half and half is also a good ...
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  • 2,752
11 votes
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Is my heavy cream not actually heavy cream?

You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what ...
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  • 58k
10 votes

sous vide producing inedible food because of fat not rendered

Sous vide is simply a tool. It's not the correct one for every job. Rendering fat is generally a problem because of the low temperatures used. What was the final result you had in mind? If you ...
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  • 63.9k
9 votes
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What are these white 'bits' in my nutella

Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it ...
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9 votes
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Combine skim milk and cream to substitute for whole?

If you want a fat fraction of f, starting from cream with a fat fraction c and milk with a fat fraction of m, then the fraction of cream to use is (f-m)/(c-m). All you have to do is multiply that by ...
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8 votes
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Nutrient content of ground bison meat

None of them are right—or, all of them are right. "Ground bison" does not fully describe the product. Any ground meat is produced from one or more cuts of varying fat content, and usually does not ...
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  • 2,106
8 votes

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

I always save all my scraps to make stock. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. The fat that renders out is also useful for future ...
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  • 1,801
8 votes

How do you get gelatin from rendering cow fat?

I beg to differ with most of the responses. In my personal experience, rendering of fat - not simply suet - from 'general meat' produced a great deal of gelatin. I am using some as a base for tonight'...
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8 votes
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Does pork fat oil give an off taste?

I wouldn't describe it as an "off taste", for me it is the tasty flavor of pork fat, commonly known as lard. But yes, it is certainly not taste neutral. It only gives a slight to moderate hint in ...
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  • 124k
8 votes
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What is the fatty tissue in beef/pork after it has been braised/stwed?

That is a type of protein and connective tissue. Mainly you have collagen and elastin in a cut of meat. Collagen turns into gelatin through heating and melts away. The elastin will get softened. I ...
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  • 4,226
7 votes
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Why does fat make chapati/parathas/pooris remain soft?

The "moistness" of the bread - the soft texture - is actually from oils and fats as well as water - grain has some of these naturally, especially whole grain. Adding in extra fat, such as butter, ...
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7 votes
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Why is it safe to bake a fish when unsaturated fats degrade in low temperatures?

Foods that contain quite a lot of water don't exceed the boiling point of water until that water has boiled off. So in bread or cakes that's part of the reason why we get a crust -- the inside is ...
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  • 38.4k
6 votes

Can I store suet or home-rendered tallow at room temperature for a year?

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 ...
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  • 61
6 votes

Rendering fat by sous vide

Thomas Keller's cookbook "Under Pressure: Cooking Sous Vide" recommends 1:30 @ 85C for beef or duck fat, 1:00 @ 85C for marrow fat, and 0:45 @ 85C for foie gras fat.
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6 votes
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Why my meatballs sweated all of their fat?

Regarding the chemistry of what happened here, @rumtscho's comment addresses that very nicely. Quoting from the relevant portion of the linked answer: This scum is made from proteins. Meat ...
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  • 14.7k
6 votes

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

Just because the oven is reaching high heat does not mean the olive oil that is on the surface of what is being cooked will reach the oven temperature (or get past the smoke point, even). In a deep ...
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  • 6,022
6 votes

How do you get gelatin from rendering cow fat?

When I render fat scraps (usually taken from brisket and shoulder roast), there is usually a significant amount of connective tissue mixed in (although I try to trim away all of the meat). Thus, after ...
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6 votes

What are these white 'bits' in my nutella

If you touch the spots and they are dry and do not melt, it's sugar bloom. If they taste like sugar, it's a good indication, too. I would not recommend eating it, because after this time the fat is ...
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  • 3,069
6 votes
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How interchangeable are fats in yeast bread recipes?

If you're the type of person who measures all your ingredients on a gram scale, theoretically you do. However, unless the fat in the recipe is on the order of 1/2 cup, the amount of omitted water is ...
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  • 45k
6 votes

What to do with excess fat in meat?

What you describe is known as 'rendering' the fat -- you cook it until the liquid comes off. But the goal isn't to eat the fat, but to create something oily that you can cook with. If I'm just ...
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  • 75.3k
6 votes
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Is skyr supposed to be fat free?

Yes, Skyr has only 0.2-0.5% fat, as it’s traditionally made from low-fat or skimmed milk. We tend to perceive Skyr as a yogurt variety, but technically it’s a cheese: Like yogurt it’s made by adding ...
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  • 53.9k
5 votes

Which oils or fats make the crispiest roast potatoes?

During the fall, upon acquiring sacks of russets during the potato harvest, I have found that using deer fat works very well. The fat on the rear haunches, just above the tail of the deer can be ...
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5 votes

How do you properly drain the grease after browning ground beef?

I use a "pot drainer", something like this, they run about 8 bucks and work for up to a 10" skillet. I prefer the metal ones over the plastic.
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  • 51
5 votes

Make seitan "fattier"

I have been experimenting with this very thing, which is how I stumbled on this conversation. Real meat (I'm not a vegetarian so I can easily compare) has a different mouth feel. Deli meat feels ...
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  • 51
5 votes

Why is the nutritional composition of tofu different from soybeans?

They were literally thrown away, physically removed from the whole. The basic steps of making tofu are: Make soy milk out of the soy beans. The residue after straining the milk, called okara, is ...
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  • 124k
5 votes

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

Why are you taking it off. This is the most delicious part of the rack of lamb. It is a complete ruination of a beautiful cut. Whoever invented frenching of lamb racks and cutlets should go back ...
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  • 59
5 votes

Benefits for different fats for flour tortillas?

I use lard or butter, because both are solid at room temp and will bind strongly to make a tortilla that can be moved and handled easily. When I use oils (which I prefer), the tortillas turn out too ...
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  • 2,340
5 votes

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

Saturated fats (eg the white part of a steak or chop) are generally solid at room temperature while unsaturated (eg olive oil) are not. Generally the advice for getting fats out of soups and stews is ...
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  • 10.6k
5 votes

How interchangeable are fats in yeast bread recipes?

In their analysis of Chocolate Chip Cookie recipes America's Test Kitchens alternated butter, shortening, egg yolk and some other oils. They described various subtle differences between the results (...
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  • 18.1k

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