/ck/ - Food & Cooking » Thread #7017371

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11KiB, 220x220, 220px-Butterschmalz-2.jpg

Anonymous Tue 27 Oct 2015 16:46:50 No.7017371 View Reply Report Delete

Quoted By: >>7017374 >>7017387 >>7017396 >>7017414 >>7017440 >>7017442 >>7017480 >>7019287 >>7020556 >>7021170 >>7023627 >>7023855 >>7024216

What's your go-to fat?

I ask because I'm going to make my first batch of clarified butter tomorrow.

Anonymous

Anonymous Tue 27 Oct 2015 16:47:43 No.7017374 Report Delete

Quoted By:

>>7017371
honestly? lard

Anonymous

Anonymous Tue 27 Oct 2015 16:49:28 No.7017383 Report Delete

Quoted By: >>7017387

I collect the fat from ground meat

Anonymous

Anonymous Tue 27 Oct 2015 16:50:20 No.7017387 Report Delete

Quoted By:

>>7017371
Mostly butter. Also >>7017383.

Anonymous

Anonymous Tue 27 Oct 2015 16:50:53 No.7017392 Report Delete

Quoted By:

racoon/bear fat mostly

Anonymous

Anonymous Tue 27 Oct 2015 16:51:36 No.7017396 Report Delete

Quoted By:

>>7017371
Vegetable oil

Anonymous

Anonymous Tue 27 Oct 2015 17:01:06 No.7017414 Report Delete

Quoted By:

>>7017371
Peanut oil.
Also I've been stealing a bit of duck fat and wagyu fat from my roommates lately, breddy gud.

Anonymous

Anonymous Tue 27 Oct 2015 17:06:50 No.7017440 Report Delete

Quoted By:

>>7017371
Lard or olive oil. Canola for Asian food.

Anonymous

Anonymous Tue 27 Oct 2015 17:07:19 No.7017442 Report Delete

Quoted By:

>>7017371
Meme-tier goose fat. My uncle owns a farm that raises geese and ducks for the restaurant industry so I virtually have an unlimited supply.

Anonymous

Anonymous Tue 27 Oct 2015 17:07:27 No.7017443 Report Delete

Quoted By: >>7017455

butter or coconut, depending on what I'm cooking
butter for anything baked, eggs, or caramelizing
coconut oil for veggies, most meats, stir fry, etc

Anonymous

Anonymous Tue 27 Oct 2015 17:11:01 No.7017455 Report Delete

Quoted By: >>7017462

>>7017443
I like coconut oil but I have 2 issues with it. 1 is that it foams up when I fry things in it and it seems like the food doesn't get as crispy as in other oils. Also it makes everything somewhat sweet tasting which works well for certain dishes and just horribly for others. I like to use it in baking though where I can replace butter for coconut oil then the baked goods have a nice coconuty flavor.

Anonymous

Anonymous Tue 27 Oct 2015 17:13:41 No.7017462 Report Delete

Quoted By:

>>7017455
I hate the smell of it when I stir fry my veggies.

But I like the taste

Anonymous

Anonymous Tue 27 Oct 2015 17:20:14 No.7017480 Report Delete

Quoted By:

>>7017371
Butter, olive oil are the standards. Avacado is becoming my go to for grilling, despite my meme reservations. Lard has a place in my heart.

Anonymous

Anonymous Wed 28 Oct 2015 05:20:07 No.7019266 Report Delete

Quoted By:

Butter, Canola oil, Crisco, bacon fat, Olive oil, Coconut oil

Pretty much all kinds depending on what I'm cooking/baking and how I feel. If it's fried chicken it is in crisco though.

Anonymous

Anonymous Wed 28 Oct 2015 05:24:31 No.7019275 Report Delete

Quoted By: >>7019298

butter mostly

but I also use RAPE oil sometimes

Anonymous

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Anonymous Wed 28 Oct 2015 05:25:15 No.7019278 Report Delete

Quoted By:

Crème Fraîche

Anonymous

Anonymous Wed 28 Oct 2015 05:29:38 No.7019283 Report Delete

Quoted By:

Canola or olive oil. Anything else is suicide.

Anonymous

Anonymous Wed 28 Oct 2015 05:32:23 No.7019287 Report Delete

Quoted By: >>7019288

>>7017371
Extra virgin olive oil is #1 by far. Then canola oil, then butter. Pretty much the only 3 I used besides the odd sesame oil

Anonymous

Anonymous Wed 28 Oct 2015 05:34:01 No.7019288 Report Delete

Quoted By: >>7019301

>>7019287
Is sesame oil suppose to be refrigerated or can it just be kept in the pantry? I've always wondered. It turns weird in the fridge but I took it out and now it tastes off and gives every one the shits I think

Anonymous

View Same Google ImgOps iqdb SauceNAO rapeland.jpg, 37KiB, 652x365

Anonymous Wed 28 Oct 2015 05:40:40 No.7019298 Report Delete

Quoted By: >>7019321

>>7019275
its RAPESEED not RAPE

Anonymous

Anonymous Wed 28 Oct 2015 05:42:22 No.7019301 Report Delete

Quoted By: >>7019310

>>7019288
I keep it in the pantry

Anonymous

Anonymous Wed 28 Oct 2015 05:45:09 No.7019305 Report Delete

Quoted By:

Corn oil mostly, and sometimes butter

Anonymous

Anonymous Wed 28 Oct 2015 05:45:11 No.7019306 Report Delete

Quoted By:

Fucking vegetable oil you raving bunch of memester pricks. And yeah, I'm aware "vegetable" oil comes from a variety of sources, that's the point.

Anonymous

Anonymous Wed 28 Oct 2015 05:46:56 No.7019310 Report Delete

Quoted By: >>7024309

>>7019301
Hmm alright. I may replace mine since every time I use it since it came out of the refrigerator it gives us diarrhea. Thanks. It basically looked like someone jizzed in it and it was floating around in there but after sitting on the counter for a week it looked normal so I don't see how it could be making us ill. But pantry from now on seems like a good idea.

Anonymous

Anonymous Wed 28 Oct 2015 05:56:59 No.7019321 Report Delete

Quoted By:

>>7019298
RAPE RAPE RAPE RAPE RAPE RAPE
https://www.youtube.com/watch?v=gpk3HCFV-3k

Anonymous

Anonymous Wed 28 Oct 2015 08:28:02 No.7019494 Report Delete

Quoted By: >>7020551

Canola or vegetable as a general purpose

Clarified butter when I want to impart a buttery taste to something (like risotto or chicken marsala)

Safflower oil for stir fry

Peanut oil for shallow/deep frying

EVOO for olive oil used in salad dressings and shit

Plain old butter when I'm making eggs

I don't really have a "go-to". Different oils have different properties and are better at certain things. If you're using an oil for more than one or two tasks you should probably reconsider that and invest in something better suited for the task

Anonymous

Anonymous Wed 28 Oct 2015 15:55:08 No.7020551 Report Delete

Quoted By:

>>7019494
It really depends on what you cook. I rarely cook stir fry and basically never deep fry at home, so I could easily get by on just butter and EVOO, occasionally clarifying the former when I need to. If pantry space was severely limited, I'd gladly choose that over, say, only keeping 1 kind of bean or pasta around

Anonymous

Anonymous Wed 28 Oct 2015 15:57:58 No.7020556 Report Delete

Quoted By:

>>7017371
Depends on what you're cooking.

I'm a big fan of goose fat, especially for baking (or sous-vide) potatoes.

Anonymous

Anonymous Wed 28 Oct 2015 19:21:57 No.7021117 Report Delete

Quoted By: >>7021143

I use grape seed oil if I want to make anything at a fairly high temperature.
It's also rather hypoallergenic.
Then I use butter for stuff, or bacon grease.
Right now I only have olive oil.

Anonymous

Anonymous Wed 28 Oct 2015 19:35:23 No.7021143 Report Delete

Quoted By: >>7021297

>>7021117
Vegetable oil (soybean) and butter. Want to try cooking with olive oil but every time I go to the stores there seems to be 50 different kinds and it just confuses me.

Anonymous

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Anonymous Wed 28 Oct 2015 19:50:28 No.7021170 Report Delete

Quoted By: >>7021306 >>7021338

>>7017371
I decided to stop being a lazy fuck and am making my first batch of pic related tomorrow.

I usually use peanut oil, ghee, and seldom duck fat.

Anonymous

Anonymous Wed 28 Oct 2015 20:44:25 No.7021297 Report Delete

Quoted By:

>>7021143
If you want to cook with Olive Oil.
You'd need to use a low temperature for Extra Virgin, or Virgin.
If you want something with less flavour, or be able to use a slightly higher temp you can get Light Olive Oil.
It's generally better to use a different oil to fry with though.

Anonymous

Anonymous Wed 28 Oct 2015 20:46:34 No.7021302 Report Delete

Quoted By:

for health reasons I try to keep it olive oil, but with some cuisines it just doesn't fit.

Anonymous

Anonymous Wed 28 Oct 2015 20:47:54 No.7021306 Report Delete

Quoted By: >>7021327

>>7021170

people actually buy/sell ghee? wtf.

Anonymous

Anonymous Wed 28 Oct 2015 20:54:17 No.7021327 Report Delete

Quoted By: >>7021339

>>7021306
Brown people

Anonymous

Anonymous Wed 28 Oct 2015 20:57:25 No.7021338 Report Delete

Quoted By: >>7021408

>>7021170
Ghee is clarified butter. Use butter and boil the water out of it. Discard the brown bits.

Anonymous

Anonymous Wed 28 Oct 2015 20:57:34 No.7021339 Report Delete

Quoted By:

>>7021327

I grew up around hundreds of Punjabi immigrants and every single family I knew made their own. All the places that sold indian ingredients and stuff never had pre-made ghee. weird

Anonymous

Anonymous Wed 28 Oct 2015 21:06:12 No.7021367 Report Delete

Quoted By:

Clean oils if any

Anonymous

Anonymous Wed 28 Oct 2015 21:07:11 No.7021372 Report Delete

Quoted By: >>7021378 >>7023240

Whats the healthiest fat for cooking?

ilk

ilk Wed 28 Oct 2015 21:09:24 No.7021378 Report Delete

Quoted By:

>>7021372
hog lard

Anonymous

Anonymous Wed 28 Oct 2015 21:16:45 No.7021408 Report Delete

Quoted By:

>>7021338
That's the plan.

Anonymous

Anonymous Thu 29 Oct 2015 11:12:37 No.7023240 Report Delete

Quoted By: >>7023660

>>7021372
lard, ghee, coconut

Anonymous

View Same Google ImgOps iqdb SauceNAO 616KGfVr0EL._SL1000_.jpg, 115KiB, 1000x1000

Anonymous Thu 29 Oct 2015 11:14:10 No.7023247 Report Delete

Quoted By: >>7023653

Anonymous

Anonymous Thu 29 Oct 2015 12:41:34 No.7023467 Report Delete

Quoted By:

1 cal spray

Anonymous

Anonymous Thu 29 Oct 2015 13:36:07 No.7023627 Report Delete

Quoted By:

>>7017371
Olive oil

Anonymous

Anonymous Thu 29 Oct 2015 13:46:05 No.7023653 Report Delete

Quoted By: >>7023662

>>7023247
This shit makes everything taste like coconuts though. It's good for dry skin but not much else

Anonymous

Anonymous Thu 29 Oct 2015 13:47:39 No.7023660 Report Delete

Quoted By: >>7023958

>>7023240
>ghee
stop fucking saying that. Ghee is clarified butter.

Anonymous

Anonymous Thu 29 Oct 2015 13:47:56 No.7023662 Report Delete

Quoted By: >>7023670

>>7023653
Hair too. Putting oil in your hair before a skin makes it moist again. Also coconuts smell nice.

Anonymous

Anonymous Thu 29 Oct 2015 13:49:27 No.7023670 Report Delete

Quoted By:

>>7023662
shower* not skin

Anonymous

Anonymous Thu 29 Oct 2015 14:41:35 No.7023855 Report Delete

Quoted By:

>>7017371
coconut oil

Anonymous

Anonymous Thu 29 Oct 2015 15:11:36 No.7023958 Report Delete

Quoted By:

>>7023660
It's not normal clarified butter, though.
>The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.

Anonymous

Anonymous Thu 29 Oct 2015 15:47:59 No.7024073 Report Delete

Quoted By: >>7024090

You're mum

Anonymous

Anonymous Thu 29 Oct 2015 15:51:42 No.7024090 Report Delete

Quoted By: >>7024346

>>7024073
I wonder what the smoke point of human fat is.

Anonymous

Anonymous Thu 29 Oct 2015 16:34:51 No.7024216 Report Delete

Quoted By:

>>7017371
Coconut Oil or Earth Balance vegan/organic spread (is fucking delicious)

Anonymous

Anonymous Thu 29 Oct 2015 17:14:54 No.7024309 Report Delete

Quoted By:

>>7019310
Oil begins to solidify in the fridge
>you fucking retard

Anonymous

Anonymous Thu 29 Oct 2015 17:16:22 No.7024313 Report Delete

Quoted By:

canola oil.

for baking. for frying.

Anonymous

Anonymous Thu 29 Oct 2015 17:22:52 No.7024335 Report Delete

Quoted By:

I make lard whenever I can. It's pretty much all I use for cooking.

Anonymous

Anonymous Thu 29 Oct 2015 17:28:08 No.7024346 Report Delete

Quoted By:

>>7024090
The things I do for you, /ck/....

I can't find any actual studies, but 250 degrees Celsius (482 F) is the number that comes up most often. It's a lot like pork, apparently.

You might like this
http://www.csicop.org/si/show/not-so-spontaneous_human_combustion/

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