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Questions tagged [fat]

190 questions
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Grilling duck - How can I get the fat?

I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate…
mikebmassey
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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
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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 process occurs when making hot water pastry…
Greybeard
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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 of Latin America as a whole but perhaps there are…
piripiri
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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 with hints of white. Taste-wise it now tastes normal…
Pherdindy
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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 temperature. Then, I added the leaf lard from a bag,…
nate
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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 and guar gum. What could be used for hot liquids…
paulj
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How to ensure fat stays in meat/fish?

I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat. Which method is best to ensure fats and oils are retained during cooking? I heard that if you marinade in olive…
James Wilson
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When you fry fish or meat, does the interior fat stay inside or does it come out and the surface absorbs the cooking oil instead?

My question applies to both deep frying and sauteing. With boiling, grilling or roasting, fat will come out of the meat. So much of the fat or oils in meat or fish will leave the meat. Does this happen to fried foods too i.e. do most of the fats…
James Wilson
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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?
susan zomar
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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.)
Drisheen Colcannon
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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. Is this a reliable method? If not, what are the…
Bar Akiva
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Is it safe to mix vegetable and animal fats?

There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the fat absorption", but I couldn't find the same claim in english internet. So now I am confused, if it is…
Alexander Gonchiy
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thicken stew with excess floating fat

I skim fat from my stews and then thicken it with a roux or cornstarch. Is there a way to directly thicken with the floating fat?
event_jr
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What is the science or chemistry of the creaming method in baking?

Please help me understand the chemistry of fat in baking as it applies to the creaming method.
user17820
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