I recently discovered an ancient, sealed jar of Nutella at the back of a cupboard. Like, really ancient! Like, it claimed it expired in 2012! When I open i
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 of
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at t
In what ratio would you combine skim milk and higher-fat dairy to reach an equivalent of e.g. whole milk? I ran out of whole the other day making bread, tried t
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 Doe
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 oi
For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours. Curren
I bought medium ground beef when I intended to buy lean beef. I don't want to consume that amount of fat. Suppose I fry the meat then add tomatoes (on the way
I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats a
I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat. I purchased a gallon of D enriched whole milk
I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all th
I grilled some fatty lamb chops hoping I could get the oil and use it as part of a sauce. However after cooking I relaised there was only a very little amount
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
Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in la
There is some movement (backed with some literature) that using animal fats and oils are nutritionally superior to packaged oil (e.g., vegetable, canola). Wha
I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not rende
I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in roll
If I reheat originally fried fries, when I microwave fries or protein it seems to me a lot of fat in short time has leeched out\evaporated. Does microwaving ca
I know that unsalted butter has a water content - can I substitute clarified butter, vegetable oil, or shortening in equal amounts? If I do use unsalted butter,
There is a thing such as "food grade mineral oil". Does "food grade" means it is safe to cook with? I know it is used widely for oiling cutting boards. Also,