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Posted on 11/13/23 at 11:58 pm to Yeahbuddy35
Why not just cost in animal fat and bake it? You don't need to deep fry it
Posted on 11/14/23 at 4:33 am to Yeahbuddy35
Avocado oil
Ghee
Beef tallow
Lard
Deep frying, beef tallow or lard would be most affordable. If you're buying lard, double check that it's not cut with other fats.
Avocado oil and ghee are great for pan frying and everyday cooking.
Ghee
Beef tallow
Lard
Deep frying, beef tallow or lard would be most affordable. If you're buying lard, double check that it's not cut with other fats.
Avocado oil and ghee are great for pan frying and everyday cooking.
Posted on 11/14/23 at 6:23 am to BayouTigers225
quote:
is animal fat that much better for you than what you’re giving up
Not the OP but for me, yes. Everything I was eating was clean (no processed foods among a few other things) but I was cooking with ghee, bacon fat, duck fat, coconut oil, avocado oil and olive oil mostly (the last two most often). My labs improved immensely. I need to go back to that.
OP I love cooking with avocado oil but there was a study showing most brands are cut with seed oils and some didn’t even have avocado oil. Chosen Foods and one other brand were the only ones that were pure avocado oil. I buy big jars of Chosen at Costco.
Olive Oil also gets cut with other oils. I only buy single sourced.
I use Epic brand duck, beef and pig fats. The jars are smallish and are expensive and hard to find sometimes.
Posted on 11/14/23 at 7:48 am to Swoozie
quote:
Everything I was eating was clean (no processed foods among a few other things)
This is my thought process on it all too. Too much processed crap out there with ingredients you cant even pronounce.
quote:
Chosen Foods
Thats what I use as well
quote:
Olive Oil
I use California brand, I think thats just pure evoo?
Coconut oil is the only other one I use if not using some sort of animal fat, I forget the brand tho.
This post was edited on 11/14/23 at 7:49 am
Posted on 11/14/23 at 9:25 am to KamaCausey_LSU
quote:
Ghee
Also super easy to make at home...especially when you look at the price tag on a bottle of ghee at the grocery store.
Posted on 11/14/23 at 10:36 pm to mmmmmbeeer
quote:
Also super easy to make at home...especially when you look at the price tag on a bottle of ghee at the grocery store.
And spread the butter solids that separate out on a piece of warm French bread.
This post was edited on 11/14/23 at 10:37 pm
Posted on 11/15/23 at 1:04 pm to grizzlylongcut
Tallow can be very cheap if you make it yourself. Suet from a butcher is $3 or so a pound at a ~75% yield you get tallow for $4/lb, which is actually on-par or below the price of butter.
Posted on 11/15/23 at 4:55 pm to BlackPot
quote:
I want to say Don's Specialty Meats sells hog lard.
But as previously stated, deep frying anything isn't particularly healthy. No matter what oil you're going to use.
Give two reasons why.
Fat consumption?
Ooo ooo cholesterol?
Other than being calorically dense, if you dont approach the smoke point of the oil, I fail to see a single issue with it.
Avoid seed oils. Avoid oils in plastic containers.
Posted on 11/15/23 at 7:23 pm to ThatBaw
I get about 1 lb of tallow off each brisket I trim to smoke or make pastrami. Low heat in a covered dutch oven until it all renders out. Do this process outside or you'll be smelling it for days.
Posted on 11/16/23 at 2:15 pm to ThreeBonesCater
Exactly what I do as well. You can even throw it into an airtight container, or wrap the top of a pan in foil, and throw it in with the brisket. Leave it in there for a few hours and take out to strain.
Has to be airtight or it's gonna get that smoke flavor in everything you use the tallow for though. Could be your thing.
Added bonus: you are already outside.
Has to be airtight or it's gonna get that smoke flavor in everything you use the tallow for though. Could be your thing.
Added bonus: you are already outside.
Posted on 11/16/23 at 5:08 pm to ThatBaw
quote:
Exactly what I do as well
Same. I will go as far as to get a brisket on sale for my ground meat needs because it used to be/ still is less per lb. I break it all down (flat point fat) and weigh it out to get my ratio and usually have fat left over. I'll either render it for oil or save it to grind into leaner meats.
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