silence7@slrpnk.net to News@lemmy.worldEnglish · 1 day agoAmerica Stopped Cooking With Tallow for a Reasonwww.theatlantic.comexternal-linkmessage-square51fedilinkarrow-up1164arrow-down110
arrow-up1154arrow-down1external-linkAmerica Stopped Cooking With Tallow for a Reasonwww.theatlantic.comsilence7@slrpnk.net to News@lemmy.worldEnglish · 1 day agomessage-square51fedilink
minus-squareHellsBellelinkfedilinkEnglisharrow-up12arrow-down1·1 day agoLeave it for 4 or 5 hours and it’ll be firm/hard.
minus-squareWiz@midwest.sociallinkfedilinkarrow-up9·1 day agoTurn the skillet upside down like a Dairy Queen Blizzard. If you can do that with your fat, it’s not healthy.
minus-squareThe Assmanlinkfedilinkarrow-up3arrow-down2·19 hours agoSo I did this last night after your comment. This morning it’s the consistency of yogurt. Maybe we have different definitions of “solid”.
minus-squareDlayknee@lemmy.worldlinkfedilinkarrow-up7arrow-down1·17 hours agoFat in sold form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.
minus-squarexmunklinkfedilinkarrow-up1·14 hours agoSo like mayonnaise which is generally an emulsion of olive oil?
Leave it for 4 or 5 hours and it’ll be firm/hard.
Turn the skillet upside down like a Dairy Queen Blizzard. If you can do that with your fat, it’s not healthy.
So I did this last night after your comment. This morning it’s the consistency of yogurt. Maybe we have different definitions of “solid”.
Fat in sold form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.
Thanks handsome
So like mayonnaise which is generally an emulsion of olive oil?