Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [fat]

190 questions
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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 oz serving. nutritiondata.self.com claims 14…
Daniel
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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?
john plourd
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Why is the nutritional composition of tofu different from soybeans?

The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food. Where did all the carbs go?
Sleepster
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Could I substitute peanut butter in place of butter or crisco for cookies?

In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold up if I made a normal batch for baking? I'm…
emragins
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Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal with substituting either Butter for Oil, Oil for Butter, and Butter for Margarine and have read…
user66001
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Does ghee make a good substitution for lard?

I'm trying out a recipe which requires sauteeing something in lard. A lot of people seem to recommend butter as a substitute for lard, but I'm not fond of sauteeing in butter, because of the low smoking point and difficulty in getting it the right…
Muz
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Chicken fat solidifies on hot broth

I am really curious about the behavior of chicken fat in soup. Why does the top layer of fat (in contact with the air) on hot broth form a thin skin that can be lifted off the surface of the soup? This is not the same phenomenon as when the broth…
user19065
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Blow torching meat after sous vide - add fat or not?

After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?
mikebmassey
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Oil/Fat substitutes in bread

I have a bread machine and make bread using margarine (I need to avoid all dairy). The problem is the margarine doesn't always mix properly and sometimes ends up on the outside of the dough, leaving shiny dark crunchy spots. The recipe I am…
Mr. Shiny and New 安宇
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Cornbread recipe: keeping fat separate?

I made this cornbread recipe from Mark Bittman. It calls for heating the fat (butter/olive oil/lard/bacon drippings) in the baking pan and then pouring the cornbread batter in. It came out great. I used butter – and less sugar than was called for,…
spring
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Is ginger soluble In water, fat or both?

Is ginger soluble/can it creates strong flavours in water, fat or both together?
James Wilson
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What are these green and black marks in my tallow?

I bought some tallow, used it a few times then left it in the fridge for a few months. As you can see in the pic it has developed some green and black spots. What are these and what caused it? Is it safe for consumption? Can I discard the…
James Wilson
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Using beef fat for baking

I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thinking of using a simple shortbread-style recipe or something similar (i.e. no other…
canardgras
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Does oil oxidation create trans fats?

I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control trials suggest, that saturated fat on its own is…
user1721135
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Use of duck fat at the time of cooking?

When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and benefit from it? The only thing I have thought of so far would be to make a pastry. So…
Drisheen Colcannon
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