Emulsions are mixtures of fat and liquids, like caesar or greek dressings. They usually require high-speed blenders to do it. Frying bacon wouldn’t be considered mixing.
That said there are chemicals that can aid emulsivication but I’m unsure if any are additives to bacon (like nitrates and flavorings are).
So your telling me I should be scooping out the contents that harden on top of the crock pot instead of letting them melt back into the pulled pork for flavor… Ugh. I’m lazy so I usually just want to put the pot in the fridge at night, then back on high when I get home, by the time everything else is done it’s basically back to boiling.
I had to cut back on eggs. I have hens out back that I just let free roam but I hadnt been giving them away fast enough. So I hard boiled a couple dozen and was eating them throughout the day just as snacks to keep food costs low. After day twot I realized I needed to slow my intake. Just got to loop more people into my egg ring. Luckily people like free eggs right now.
Come spring I’ll just put a thing down by the road so people can grab them when they drive by, but I do worry kids might have a field day with that lol
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.
An emulsion like mayonnaise is not a pure fat, though. It’s a mixture of different fats (both saturated and poly-unsaturated) and water. The mixture is stabilized by emulsifying agents like lecithin that interact with both the fats and the water. When all theses ingredients are blended together with enough force they create an arrangement that is semi-solid at room temperature, yes. But you can’t compare that fairly to a pure fat. If you try, you’re missing the point.
That said, mayo is a great replacement for butter in some situations. Try spreading a little on bread before toasting it in a hot skillet.
If you leave bacon grease in the pan to cool down it solidifies, so it’s a ‘bad’ source.
Isn’t that just a measure of the melting point of different fats? And emulsions really muddle that line.
Emulsions are mixtures of fat and liquids, like caesar or greek dressings. They usually require high-speed blenders to do it. Frying bacon wouldn’t be considered mixing.
That said there are chemicals that can aid emulsivication but I’m unsure if any are additives to bacon (like nitrates and flavorings are).
So your telling me I should be scooping out the contents that harden on top of the crock pot instead of letting them melt back into the pulled pork for flavor… Ugh. I’m lazy so I usually just want to put the pot in the fridge at night, then back on high when I get home, by the time everything else is done it’s basically back to boiling.
Tbf unless you eat pulled pork daily I don’t think it’ll be a problem.
It’s like that old saying … “Everything in moderation”.
I had to cut back on eggs. I have hens out back that I just let free roam but I hadnt been giving them away fast enough. So I hard boiled a couple dozen and was eating them throughout the day just as snacks to keep food costs low. After day twot I realized I needed to slow my intake. Just got to loop more people into my egg ring. Luckily people like free eggs right now.
Come spring I’ll just put a thing down by the road so people can grab them when they drive by, but I do worry kids might have a field day with that lol
How many was too many?
I’ve got birds and while they’ve slowed laying I’m still eating 3-4 eggs a day and can’t say I’ve noticed any ill effects
Too much!
this is not a reliable source
Why not?
he’s a biased quack
It’s far from solid at room temp, not really liquid either. Hence the question.
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?
An emulsion like mayonnaise is not a pure fat, though. It’s a mixture of different fats (both saturated and poly-unsaturated) and water. The mixture is stabilized by emulsifying agents like lecithin that interact with both the fats and the water. When all theses ingredients are blended together with enough force they create an arrangement that is semi-solid at room temperature, yes. But you can’t compare that fairly to a pure fat. If you try, you’re missing the point.
That said, mayo is a great replacement for butter in some situations. Try spreading a little on bread before toasting it in a hot skillet.