DPChallenge: A Digital Photography Contest You are not logged in. (log in or register
 

Threads will be shown in descending order for the remainder of this session. To permanently display posts in this order, adjust your preferences.
DPChallenge Forums >> General Discussion >> Sooo... I've bet you $5 cash... that you can't...
Pages:  
Showing posts 1 - 25 of 45, descending (reverse)
AuthorThread
05/19/2017 04:11:51 AM · #1
thanks for that, it really did surprise me but teabags do have so many uses.
05/17/2017 12:27:59 AM · #2
Originally posted by tnun:

how much do we get if we prove it is?

A gazillion slices of bacon? ;-)

I feel pretty safe in offering that, since you'd have to effect both transmutation of inorganic into organic matter and time-travel to win your wager.
05/17/2017 12:16:31 AM · #3
how much do we get if we prove it is?
05/17/2017 12:04:36 AM · #4
I just came across this old picture of mine ... the background is not bacon grease ... :-)

0001399851.jpg
05/16/2017 10:47:35 PM · #5
ok -- this is a hard thread to skip through backwards!
05/16/2017 10:39:00 PM · #6
Originally posted by tnun:

let's have a fat(s) challenge.

Give us a title and a witty description in the "Challenge Suggestions" forum and I'll stick it in the queue :-)
05/16/2017 09:52:34 PM · #7
let's have a fat(s) challenge.
05/16/2017 09:41:29 PM · #8
Originally posted by mariuca:

At this point the texture forum became an old cooking tips topic (do not let the grease burn, very important!).

Lydia, you should have formulated differently your idea to be more lucrative. Such as:
- I'll reward $1,000 the person who guesses... etc. Each entry guess is $1 /person/guess payable to me before the deadline.


Hahahahaha!

I need to hire you as my financial advisor! (And the rest as my chefs)

:)
05/16/2017 07:50:44 PM · #9
At this point the texture forum became an old cooking tips topic (do not let the grease burn, very important!).

Lydia, you should have formulated differently your idea to be more lucrative. Such as:
- I'll reward $1,000 the person who guesses... etc. Each entry guess is $1 /person/guess payable to me before the deadline.
05/16/2017 07:34:17 PM · #10
I'll add to what GeneralE said that the simplest way to make a pure (no particulate matter) rendered fat is to take the fat (or chicken skins or whatever) in its raw state and cover it with plenty of water and just simmer away until all the water is gone...
05/16/2017 07:28:32 PM · #11
It is safest to refrigerate it, but not necessary as long as you don't keep it so long that it goes rancid (takes a long time). Its melting point is right around "room temperature" so whether it is liquid or a soft-solid sitting on the counter-top depends on your thermostat setting. :-)

Every so often I'll get an "economy pack" of thighs, which have an easy-to-remove piece of skin with almost all of the fat attached to the skin. There are two main methods for obtaining rendered animal fat.

I usually cook them in a cast-iron skillet over medium heat. When the meat is cooked you can peel of the skin and let it finish rendering the fat -- it will get brown and crisp up when you drain and cool them. You can salt them and eat as snacks -- if you've drained them well they are almost all protein, not fat (anymore). When cool strain the rendered fat through cheesecloth or a coffee filter into a glass container.

The other way is to make stock/soup: cook the chicken in water for a "long time" ... when cool refrigerate and skim/scrape the congealed fat off the surface. You can then add vegetables and seasoning to make soup, in which case you should try making matzo balls (just by the little box of mix and use their directions), or you can save the stock to make rice or gravy or something, and use the meat for chicken salad ...

Try using schmaltz as a lubricant when frying eggs or potatoes ... :-)
05/16/2017 07:25:25 PM · #12
It's finally been acknowledged that animal fats are at least as healthy for you (and in many cases FAR healthier) than some sorts of oils and (especially) hydrogenated fats as a class. Back in the day we didn't HAVE, for example, Crisco and pie crusts were made with lard, butter, or other animal fats. All of them have their particular uses in everyday cooking, too. As a rule, animal fats have a high smoke point, which means they can tolerate a lot of heat in the saute pan or on a griddle. They all have distinct flavors. Bacon fat is delicious. Duck fat is like liquid gold. High-quality rendered duck fat sells at retail for about $20.00 a pound.

When you learn the taste profiles of these different fats you will use them in specific dishes that work well for them. Want to make french-fries in an iron skillet? Beef Fat (tallow/suet) is just what you're looking for (unless you're a vegetarian. You'll never go back. Duck fat is incredible for pan-frying baby potatoes and all sorts of vegetables. Also for making fried or scrambled eggs. MMMMMM. Chicken fat/schmaltz is an all-around useful cooking fat, easy to accumulate and very tasty. Pork fat (lard) is a staple in true Mexican cuisine. Don't buy the stuff in the supermarket in the red box, it's been hydrogenated. Buy a pork shoulder, slow cook it in water until totally tender, shred the meat and use it for whatever you want shredded pork for, and simmer the liquid until all the water's gone; what's left is lard, and it's delicious.

They all keep for a LONG time in sealed glass containers in the reefer. If they eventually go off, you'll see a mold on the surface and you can chuck 'em. I've had some of my rendered fats last at least 9 months.

Message edited by author 2017-05-16 19:27:21.
05/16/2017 07:24:38 PM · #13
I save all the bacon fat, keep it in a gallon jug and use it for wood fires out back. It helps keep the fire going with the often damp wood. And for those like me who love the smell of a campfire and also love the smell of bacon, this is like heaven. ...well, if heaven had a roaring fire. ...ok, maybe not heaven, but you get my drift.
05/16/2017 07:08:57 PM · #14
Originally posted by GeneralE:

Originally posted by Lydia:

What... exactly do you DO with all of this fat?

I just have a little...


Interesting. Maybe I'll start saving some.

Do you refrigerate it or what?
05/16/2017 04:19:29 PM · #15
Originally posted by Lydia:

What... exactly do you DO with all of this fat?

I just have a little, and use it in place of butter or cooking oil -- to grease a frying pan, or sometimes add a little to soup or rice. Schmaltz is also preferred for making matzo balls (dumplings), but it only takes a couple of Tbs. for a whole batch.

Duck fat is reputed to make a superior pie crust (I think lard a close second), and lard is traditionally used in making tamales.

Message edited by author 2017-05-16 16:32:37.
05/16/2017 03:15:01 PM · #16
Originally posted by Bear_Music:

Originally posted by Lydia:

Grease is gone, Bear

Oh, *I* keep my bacon fat. And duck fat. And pork fat (aka lard). AND my rendered beef fat (aka suet). Doesn't everyone?


I don't cook, so, no.
05/16/2017 03:13:06 PM · #17
What... exactly do you DO with all of this fat?
05/16/2017 03:08:26 PM · #18
whoo. I forgot the schmaltz. Got that too :-)
05/16/2017 03:05:28 PM · #19
Originally posted by Bear_Music:

Originally posted by Lydia:

Grease is gone, Bear

Oh, *I* keep my bacon fat. And duck fat. And pork fat (aka lard). AND my rendered beef fat (aka suet). Doesn't everyone?

I have schmaltz (rendered chicken fat) -- a foundation of (Eastern European) Jewish cuisine and entertainment-business slang ...
05/16/2017 03:00:36 PM · #20
Originally posted by Lydia:

Grease is gone, Bear

Oh, *I* keep my bacon fat. And duck fat. And pork fat (aka lard). AND my rendered beef fat (aka suet). Doesn't everyone?
05/16/2017 02:04:35 PM · #21
Grease is gone, Bear Art/Ken probably has some you can use.

I never used a teabag... not at all sure why folks think that I said that I did... but they do! Weird.

Sorry for the confusion!


05/16/2017 02:00:38 PM · #22
At what point did you use the teabag?
05/16/2017 01:13:21 PM · #23
I sincerely hope you KEPT the bacon grease for further culinary adventures...
05/16/2017 12:47:34 PM · #24
My answer was bacon grease. ...but not to your challenge question.

Good eye and creativity, Lydia!
05/16/2017 11:12:55 AM · #25
More proof that bacon is never a bad thing!
Pages:  
Current Server Time: 08/17/2017 11:27:30 AM

Please log in or register to post to the forums.


Home - Challenges - Community - League - Photos - Cameras - Lenses - Learn - Prints! - Help - Terms of Use - Privacy - Top ^
DPChallenge, and website content and design, Copyright © 2001-2017 Challenging Technologies, LLC.
All digital photo copyrights belong to the photographers and may not be used without permission.
Proudly hosted by Sargasso Networks. Current Server Time: 08/17/2017 11:27:30 AM EDT.