What about the alternative cooking fats? What do you use?
Duck fat
/thread
>>7541219
Fuck no. Who the hell in their right mind would use duck fat in a cake?
>>7541224
>baking cakes
I want cable television watching middle aged cat ladies to leave
Depends on what I'm cooking.
For example, if you want to make a really good curry you don't simmer our seasonings in fats but water instead. Fats mellow out the flavors and aromatics where water enhances them. If were talking meats then an alternative would be to brine then sear in a non stick pan. There will be plenty of run off liquid from the brine to keep things moist.
>>7541209
Why not a barrel of lard....
Lard for deep frying. And biscuits.
Bacon fat for eggs
Light olive oil for most everything else
>>7541224
why is butter not an option?
>>7541224
there is no one size fits all if you want to use real fats
but i would try some duck cake
ghee/clarified butter best for popping corn
Nobody schmaltz here?
>>7541209
EVOO direct from Italy or Greece, comes in 20l tins, special order.
Kerrysgold butter, to fry eggs in and bake stuff with too and doesn't burn easily in a pan like regular US super market butters when making eggs.
Cultured ghee, cause its impossible to get it to smoke.
Canola, for frying stuff, cheap, good for frying where you need a lot of oil and don't want to waste the good stuff on fries.
Bacon grease, cause I like to add it to my lentil soups.
Coconut oil, have a tub of it, sometimes add a little to what I'm sauteing frying up or desserts.
I think those are all the fats I use in my kitchen.
