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
If I see a recipe I like and it includes a marinade or sauce where butter or oil is a significant ingredient, is there any way to substitute that fat and preser
I'm interested in making a traditional Christmas pudding but I've never seen suet available in the stores around here. Assuming I can't find any, what would be
I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a ste
I was wondering how low is a "low" in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :) In my country, there's something called "fr
I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm gla
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without stan
My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it
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 du
A friend of mine described a recipe to me, and she said she deglazed the pan (I think I understood correctly). What does that mean?
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something
In recent weeks I have made both duck leg and pork belly confit with rich tasting and great texture results. I want to experiment with this technique further bu
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 handlin
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some p
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
What are the decision parameters, when you have rendered fat to store? Glass or plastic? Refrigerated or not? I'm not looking for long-term storage; just what's
Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of
Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon
It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). It tastes nothing like any food I know - I've thought of it as kin