Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [fat]

190 questions
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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 surface of the congealed fat (click for full 2592x1456…
Air
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Keep or remove skin when grinding poultry?

After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it occurred to me: what are the pros and cons to…
J. Win.
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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 is braised or boiled, the fat can be seen on the…
Diu.Lei
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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 balance each other out like this and, if so, what…
stats_model
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Minimum amount of fat in Roux

Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works. Does anybody know what the absolute minimum butter content is for roux, so it will…
BaffledCook
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Substituting with Bacon and Bacon Fat in a Recipe

I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handling this addition? For example, should I lessen the amount of fat or salt to adjust for the…
Jonathan Campbell
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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%, but it didn't come out that well - but it must be…
Vivian
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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 many of the times! But isn't olive oil supposed to…
Bar Akiva
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What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and because lard is probably something similar from…
tobiw
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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 meat and keep it from spoiling or is this a bad…
Neil Meyer
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How does fat affect gluten development in strudel/phyllo dough?

I'd like to prepare a strudel/phyllo dough from scratch, and I have noticed that the recipe calls for about 10%-12% of olive oil mixed into the strudel dough. I have learnt that oil and/or fat inhibits gluten development. On the other hand, I've…
user19828
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Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% mix of skim milk and 33% fat heavy cream?
Marcus
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Why isn't the beef fat in my chili melting?

I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ hours at a simmer. My somewhat-trusty instant-read…
Matt Ball
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What oil/fat is best for basting sunny-side-up eggs?

I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far I've tried coconut oil, lard, ghee, and whole…
Dan Hauer
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Should I pour off the liquified fat while cooking bacon?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat once or twice during cooking. However, I just watched this…
Callithumpian
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