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
I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it
I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and o
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)
I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but
Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease a
So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I
I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects
I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and lett
I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going ranci
A friend of mine is coming back into town tomorrow and I have been planning a dinner for the occasion. I have been planning on making tamales out of leftover tu
I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other
I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came
I'm not a cooking expert so I'm not exactly sure what the notation means. I always thought that turkey was a much leaner meat than beef. So if turkey is labeled
Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always ma
There seems to be no standard fat for making flour tortillas. I've seen recipes using lard, shortening, butter, olive oil, vegetable oil, and canola oil. Is t
I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) fo
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 seal
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
Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. Ho