Fat-o-rama 2020
I'm amused at how many different kinds of cooking fat I've accumulated over the last few months. Check it out!
In no particular order: - EVOO for certain Mediterranean recipes - light-tasting olive oil because I otherwise hate the taste of EVOO :p - EV coconut oil for coconutty recipes like desserts and curries - refined coconut oil because I otherwise hate the taste of CO :p - butter, mainly for veggies and bread-like things - clarified butter for cooking - beef tallow, acquired after making broth - bacon grease - lard from a huge batch of ribs - chicken fat Not pictured: jalapeno bacon grease, just acquired last night after making bacon-wrapped poppers The saved fats, I generally render them gently on the stove as if I was making clarified butter. The goal is to cook the water out so that it will last longer in the fridge. Then I let them cool, pour through a stainless steel coffee filter, and store. |
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