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When I cook bacon I run the grease through a paper coffee filter into a Mason jar. The grease cools into distinct layers in the jar. Should I do something about that? [more inside]
posted by fedward on May 27, 2022 - 7 answers

Does ghee smell good? [more inside]
posted by Dansaman on Sep 10, 2021 - 25 answers

I braised a pork shoulder yesterday. What's this stuff that formed a layer between the lard and the gelatin I reserved? [more inside]
posted by fedward on Sep 24, 2018 - 6 answers

I make 50-something gallons of stock a week at the restaurant where I work. We make the stock from roasted bones; beef, chicken, veal, etc, no veg. We make the stock in either a steam kettle or a very large pot. Sometimes the fat, when cooled, creates a very solid layer on top of the stock. Sometimes it is mushy and soft like a slushy. What gives? , I still haven't figured out the variable that creates a soft or hard fat layer. [more inside]
posted by Grandysaur on Mar 16, 2017 - 11 answers

I have a beautiful, just shot wild goose! Except I didn't expect to receive a wild rather than tame goose, and I have no bacon or other fat to cover it in. How can I cook this without turning it into leather? Help? [more inside]
posted by digitalprimate on Dec 24, 2013 - 16 answers

What is the healthiest cooking oil ? [more inside]
posted by St. Alia of the Bunnies on Aug 2, 2012 - 39 answers

What can I do with the fat drippings from roasted marrow bones? [more inside]
posted by ch1x0r on Oct 8, 2011 - 6 answers

Lately I've been using a lot of rendered beef fat in my cooking. Is this a reasonable replacement for cooking with plant based oils, or am I flirting with a heart attack with every fried egg and handful of popcorn? [more inside]
posted by biddeford on Jan 1, 2010 - 18 answers

How do I remove the fat from chicken broth? [more inside]
posted by esprit de l'escalier on Oct 30, 2009 - 18 answers

Please suggest me some snacks, light or portable dishes that are both healthy and involve baking or cooking. [more inside]
posted by schmoo on Jun 21, 2009 - 10 answers

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 15 answers