Where do I purchase beef fat for frying fish? I have been using a solid fat of half vegetable and half beef fat, but have not been able to find beef fat only.
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
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
The product in question is this: https://www.sainsburys.co.uk/shop/gb/groceries/humza-meat-charcoal-kebab-x8-400g It contains 17g of fat per 100 grams. The fa
I am using one of those small grills where the grate is only about an inch or two above the coals. When I cook something that doesn't have much grease (like veg
When grilling seekh kebab fat drips I notice it's yellow colour. If you grill plain mince or meat it's usually white colour so it must mean some ingredients ar
I notice most recipes use a vegetable oil for marinades. If you use saturated fat, obviously it will become solid at room temperature or lower. Not sure if th
I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top
When I grill store bought sheek kebabs I notice the oil drips out and it is coloured while being free of any curry powder though I imagine curry powder is added
There is nothing like beef stew and dumplings, yet I am trying to eat more healthily. Is there any way to make fat free or at least low-fat suet type dumplings
I scrape off most of the bacon grease then put it in a dishwasher. The residue doesn't feel very greasy, it has kind of a powder feel to it. There is only resid
What is the white part (circled in black) of these lamb chops called? I know they contain fat, but is there a name for the tissue itself? Do they occur throug
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
I want more of the fat to stay in the meat when grilling. It seems grilling is the best way to do this since wet heat methods boil the fat out, frying takes it
Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep
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
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 e
I usually cook low fat curry i.e with fat removed. Since we still need fat before eating the curry I melt a bit of premade tallow in the microwave then I add t
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 thi
I was eating a chicken stew and a beef stew both with the same ingredients. What I noticed was the beef stew had better and more distributed flavour whereas th