Questions tagged [fat]
195 questions
8
votes
2 answers
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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4
votes
5 answers
How do you get gelatin from rendering cow fat?
In this answer to another question, someone mentioned that they got gelatin out of rendering cow fat. I'm about to render a bunch of cow fat in a few days, and I was wondering how to get gelatin from it, in addition to the tallow? (i.e. I don't want…
Jamin Grey
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4
votes
1 answer
The difference between suet and tallow?
I just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is suet and that rendered fat (starting from suet or otherwise) is tallow.
Tallow, to my…
NRaf
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3
votes
2 answers
What does leftover rendered chicken skin consist of?
After rendering chicken skin, a lot of the fat is released and you're left over with crispy pieces of chicken skin.
What is the remaining crispy skin composed of? Protein, fat, or both?
NRaf
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2
votes
1 answer
When rendering beef fat for tallow, must the fat come from the cow's kidneys or heart area?
I purchased a package of "beef fat" from the grocery for making tallow. I cut it up into one inch cubes and placed in the slow cooker for 4-5 hours. I ladled off the fat and double filtered it through cheesecloth. The liquefied fat was not as clear…
wilberteric
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2
votes
2 answers
Should rendered pork lard be melting at only 85° F?
I recently rendered a bunch of pork fat into lard.
Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum sealed. I just left these on a pantry shelf with a closed door (i.e. they're in darkness).
It…
Jamin Grey
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2
votes
0 answers
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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1
vote
1 answer
How to separate fats from liquid and where do unsaturated fats go?
If you have some liquid from roasting, stew or soup etc and you want to separate the fat, I believe the normal methods is to get a spoon and remove it from the top or let it come to room temperature, solidify and then remove it.
If it solidifies and…
James Wilson
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0
votes
1 answer
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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0
votes
0 answers
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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