Cooking Stack Exchange
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Questions tagged [fat]

190 questions
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Does preparation of food change the nutritional content with respect to fat type?

I apologize in advance for my lack of knowledge in how a fat comes to be saturated, and perhaps therein lies the answer to this question. However, due to my wife's gall stones I need to remove hard to digest fats from my cooking routine. In addition…
mfg
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Storage life for goose fat

When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if…
moonshadow
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Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always clarified butter, some that it's always beurre noisette,…
Rinzwind
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Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
Jay Vee
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Which type of oil/fat should I use for deep frying?

I just got my first ever deep fryer yesterday. Looking round in the shops, I found that I can get bottled frying oil, or a white solid block type of fat which I've never used before, I guess it may be lard (but I'm not sure this is the right word,…
takrl
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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 on a recipe given on of the mango pulp's…
trejder
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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 in the large amount of fat I trimmed off the top…
Kevin
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Make seitan "fattier"

Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
INT
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What can I do with the fat skimmed from chicken stock?

Two days ago I prepared some chicken stock. During the preparation, I took care to skim the grayish foam (as per procedure) and all went well. I usually freeze it for future use but this time I didn't have the time, so I put the stock in the…
Dan
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At what temperature will the fats on meat render?

I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to crisp the skin. That simply makes no sense to me; as I would have thought that the…
razumny
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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 here? I calculated the final fat ratio of the…
Lenny Markus
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Storing and re-using rendered duck fat

I recently made duck confit in my slow cooker. I purchased a 2 lb container of rendered duck fat for that purpose, which I'd like to save. Is it possible to re-use the fat? If so, how should I store it?
Research Queen
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Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it is the vinegar and the fat that separates, when…
Max
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Why wouldn't you strain hamburger grease after cooking?

I've got a friend who makes many dishes involving hamburger, but doesn't ever strain it. The grease is added to a dish like Shepard's pie which to me just seems very gross. I see a lot of posts about how to strain. but nothing to discuss why you…
Mohgeroth
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why is cooking in oil or fat considered dry heating?

Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
barlop
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