Sat, May-09-20, 03:17
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Lard-di-dah: how to render animal fats
Lard-di-dah: how to render animal fats
https://www.theguardian.com/food/20...der-animal-fats
Quote:
Let’s talk about the four letter f-word: fats. Over the past 60 odd years they’ve been drenched in confusing controversy – to eat or not to eat, what kind should we eat, and according to who?
Animal fats have the worst reputation of all. I’m not here to argue the health facts – but please take the time to look at the research regarding what we replaced many old fashioned animal fats with, namely hydrogenated vegetable oils. Nutritionists suggest neither should play a major role in your diet – but many people who happily reach for margarine still flinch at lard.
When I talk about and write recipes, I often call for suet, rendered tallow, schmaltz, lard, ghee, butter, duck or goose fat, cold pressed olive, avocado or macadamia oil. Why? As anyone who has ever had duck fat roasted potatoes, or chips cooked in tallow can attest – it tastes better and it gives better results.
Animal fats have a high smoking point, so they’re good for cooking at high temperatures. If you’re someone who still chooses to eat meat, using animal fats in this way is something you should do sparingly – but when you do, it will be delicious.
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