Fat
Advice, Questions, and Discussions about Fat
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No matter how I cook my hamburgers - low & slow, hot 'n fast, high fat %, lean meat... they always end up shrunk to slider size. How do I fix this?
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where can I buy caul fat in or near Dallas?
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What fat content would you use if you used ground beef so that it's flavorful but not dripping with grease?
Recipe Question For: Laotian Beef Salad (Larb) with Omelette Noodles -
Using eggshells to skim fat?
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Uses for rendered bef fat?
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what is that lacey-sheet of fat called, which people wrap around lean meats before searing? Where can you buy it in NYC?
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(Tasty, but not the texture I was going for...) What may have caused this? Did I over cook? Is it possible the pork shoulder had too much (or not...
Recipe Question For: Diana Kennedy's Carnitas -
I have a bunch of lamb fat on my hands after trimming a rack. Is it worth rendering?
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Garlic scented schmaltz?
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