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 saute
Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The t
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
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 am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to
I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to re
I have a mini-oven with a tray I use to fry my bacon for breakfast. Quite a bit of fat leaks out from the bacon onto the tray. It sits there, in room temperatu
Two days ago I prepared some chicken stock. During the preparation, I took care to skim the grayish foam (as per procedure) and all went well. I usually freeze
Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker,
I'm currently using a very "rich" whole milk with 3.8% fat. Out of one liter milk, I get 850cc yogurt (as some part of the water will evaporate throughout cooki
I skim fat from my stews and then thicken it with a roux or cornstarch. Is there a way to directly thicken with the floating fat?
My husband has just had stints put into his heart and is now on a fat/salt/sugar diet. I do all the cooking and enjoy making things from scratch. I am trying
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
I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole whe
Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the
I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
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
In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat perce
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?