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Animal Fat vs Processed Oils
Posted on 3/15/21 at 11:52 am
Posted on 3/15/21 at 11:52 am
Anyone have any experience using animal fat rather than olive oil/vegetable oil for almost everything? I am talking from frying to coating your vegetables in it to give that nice crisp when oven roasting. Through my research it seems like a healthier option, but just curious for the board's opinion on this one. I have no doubt it will taste better this way.
7
Posted on 3/15/21 at 12:35 pm to SouthboundTiger
Natural is generally better than processed. I don’t cook with animal fat, but that’s because it’s expensive.
Posted on 3/15/21 at 12:38 pm to SouthboundTiger
I have a 5lb protein tub full of pig lard from cooking gratons. I use it to cook with, but not sure how it would be on veggies. I use avocado oil to coat vegetables.
Posted on 3/15/21 at 2:01 pm to SouthboundTiger
Avocado oil is a nice high-temp natural cold-pressed oil for every day use. It's pricier than, say, canola oil, but it's a better oil. If you want to lard, schmaltz, tallow, duck fat, etc. every day then by all means, but those will add up quickly.
Posted on 3/15/21 at 2:08 pm to SouthboundTiger
I use lard for almost all frying, sautéing, and rouxs
I used avocado oil for all searing
for those saying lard is expensive, find a local butcher shop
I buy a tub of the stuff for like $10, you just might have to render it yourself
I used avocado oil for all searing
for those saying lard is expensive, find a local butcher shop
I buy a tub of the stuff for like $10, you just might have to render it yourself
This post was edited on 3/15/21 at 2:10 pm
Posted on 3/16/21 at 12:18 pm to SouthboundTiger
if you want chicken fat,
buy thighs, bone in skin on, you shouldnt pay more than $5 a pack
roll up your sleeves and pull the skin off, I also pull out the bones for chicken stock
pan fry the skins on medium low and you'll get an amazing snack and a bunch of chicken fat
buy thighs, bone in skin on, you shouldnt pay more than $5 a pack
roll up your sleeves and pull the skin off, I also pull out the bones for chicken stock
pan fry the skins on medium low and you'll get an amazing snack and a bunch of chicken fat
Posted on 3/16/21 at 1:46 pm to DeafJam73
quote:
Natural is generally better than processed. I don’t cook with animal fat, but that’s because it’s expensive.
Cook a whole brisket and trim the fat. Render the fat by boiling several times until the temp reaches 220. One brisket can easily give you six cups of beef fat.
Posted on 3/16/21 at 2:05 pm to SouthboundTiger
On a whim I just bought a tub of wagyu beef tallow on Amazon - haven’t had a chance to cook with it yet though.
I have no idea if it’s healthy or not I just think it will taste good.
I have no idea if it’s healthy or not I just think it will taste good.
Posted on 3/16/21 at 9:23 pm to SouthboundTiger
I use olive oil or avacado oil for most everything. I can make a mean roux with olive oil but avacado oil gives me fits when trying to make a roux. The flour browns almost immediately and never produces a good roux.
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