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Started By
Message
Animal fat is the nectar of the Gods
Posted on 6/2/26 at 12:05 am
Posted on 6/2/26 at 12:05 am
Vegans truly live a miserable existence.
4
Posted on 6/2/26 at 7:13 am to FAT SEXY
Preach. I’ve gone all animal fat for cooking. Deep fry in tallow, roast vegetables in duck or goose fat. Sear fish and steaks in ghee. I feel great and everything tastes better.
Posted on 6/2/26 at 8:14 am to FAT SEXY
Animal fat and olive oil is all you could ever need. The way God intended
Ditch all the other crap
Ditch all the other crap
Posted on 6/2/26 at 9:57 am to Motorboat
I mainly cook with animal fat except for my 4 gallon 2 basket fryer. I use peanut oil as tallow isn't very practical for it
Posted on 6/2/26 at 11:48 am to FAT SEXY
I learned that mexican grocery stores sell huge tubs of pork lard for very cheap. I keep one in the fridge for cooking. I make beef tallow any time a have a big cut of beef with a lot of fat to trim, like brisket.
Cooking with these is much better than using cooking oil.
Cooking with these is much better than using cooking oil.
This post was edited on 6/2/26 at 11:49 am
Posted on 6/2/26 at 12:55 pm to SUB
What do y'all use for roux? I find animal fat has too low a smoke point to get a good roux cooked in a short amount of time. I was using rapeseed oil for awhile, because it has a very high smoke point, but switched back to vegetable.
Posted on 6/2/26 at 1:06 pm to BugAC
quote:
What do y'all use for roux?
I don't think I've made a roux with animal fat, unless it was a blonde roux. I use vegetable oil for a typical gumbo. I may use butter for a blonde roux as well.
Posted on 6/2/26 at 1:10 pm to BugAC
quote:
rapeseed oil
Posted on 6/2/26 at 1:28 pm to GEAUXT
You might know it better as canola oil.
Posted on 6/2/26 at 5:43 pm to SUB
Really no need to refrigerate. My grands, my mom, aunts, etc. all rendered fats for lard/tallow and never refrigerated it. Hell, had an aunt that never put mayo in the fridge. So.............
quote:
Commercially Processed Lard: Shelf-stable but generally lasts 4 to 6 months in a cool pantry. Moving it to the fridge extends its shelf life up to 1 year.
Pure Homemade Rendered Lard (Dry-Rendered): If strained thoroughly with zero water content, it can sit on a pantry shelf for 6 months to over a year. Refrigeration extends this indefinitely.
Posted on 6/3/26 at 7:26 am to BugAC
quote:
What do y'all use for roux?
Hog Lard or Chicken Fat. T Moise harvests and renders chicken fat and sells it at the Farmer’s Market in BR.
Posted on 6/3/26 at 1:25 pm to FAT SEXY
Not how I thought this thread would go, but charred fat on a steak is absolutely delicious.
Posted on 6/3/26 at 4:14 pm to Motorboat
quote:
Deep fry in tallow,
so you buy gallons and gallons of tallow to deep fry in. I love cooking with tallow but the cost to run an actual deep fryer(not pay frying in 2 inchs of oil) is jus ttoo much to warrant.
Posted on 6/3/26 at 5:22 pm to CarRamrod
quote:
so you buy gallons and gallons of tallow to deep fry in.
I do. You can get tallow in a 35lb pourable container. I have my friend at a restaurant order it for me. It’s like a $60 Sysco product. Why is that funny?
Posted on 6/3/26 at 8:32 pm to BugAC
I’ve been using tallow the last couple of times and have had no issues. Turns out great
Posted on 6/4/26 at 7:17 am to BugAC
Light evoo has a high smoke point, somewhere around 450F. I only use it for cooking.
But I've never had an issue using butter for roux, med low for a few minutes.
But I've never had an issue using butter for roux, med low for a few minutes.
Posted on 6/4/26 at 8:10 am to Pelican fan99
quote:
Animal fat and olive oil
Avocado oil is good too
Posted on 6/4/26 at 9:28 am to Motorboat
quote:
You can get tallow in a 35lb pourable container.
Where are you keeping that much tallow? I assume not in the fridge...
35lb seems like a ton. And $60 seems like a steal. How long does that last you?
Posted on 6/4/26 at 9:39 am to SUB
I have a walk in pantry. It is stable at room temp. I fry in a fry daddy or a countertop fryer. I can reuse several times. Depending on the amount I fry it lasts me about 3-4 months. This is it:
Posted on 6/4/26 at 9:45 am to Motorboat
That All Fry container doesn’t need to be refrigerated. I keep mine outside.
Also, Restaurant Depot was bought by Sysco a few months ago. You haven’t needed a membership for quite some time but it’s even more customer friendly now.
Also, Restaurant Depot was bought by Sysco a few months ago. You haven’t needed a membership for quite some time but it’s even more customer friendly now.
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