Tag: Rendered fat

According to a 2022 study published in PubMed, older Chinese adults who cooked with lard or other animal fats had a lower risk of cardiovascular disease than those using vegetable oil, challenging long-held assumptions about which is healthier for you, lard or vegetable oil. Deciding between these two common cooking fats is not as straightforward as it once seemed, requiring a closer look at their processing, fatty acid composition, and stability under heat.

Did you know that duck fat has a lower saturated fat content than both butter and lard, and its rich, silky texture is a secret weapon in many chef's kitchens? This guide shows you how to break down duck fat from scratch, transforming trimmings into a versatile, gourmet cooking fat for a variety of dishes.

A tablespoon of beef tallow contains approximately 115 calories, 12.8 grams of total fat, and no carbohydrates or protein. Understanding the full nutritional value of beef tallow goes beyond its basic macros, encompassing its specific fatty acid composition and the vitamins it may contain in trace amounts.

According to nutritional science, fats and oils provide the most concentrated source of calories per gram, which means some foods can be almost exclusively fat. The short answer to "What food has fat and no protein?" is simple: highly purified oils and rendered animal fats, which are isolated from protein-containing components.

With a high smoke point of approximately 420°F (215°C), beef tallow is remarkably stable under high heat. This heat stability raises a critical question for many cooks and health enthusiasts: is beef tallow healthy when heated, and is its resistance to oxidation the only factor to consider?

While often discarded, rendered chicken fat, known as schmaltz, contains a notable amount of heart-healthy monounsaturated fats, similar to olive oil. This has led many to question the long-held belief about its unhealthiness, prompting a deeper look into whether chicken fat oil is good for you.

It is estimated that around 90% of a cow's body fat is subcutaneous, but it's the other types that truly impact cooking and taste. Understanding what are the different types of beef fat, from flavorful marbling to versatile tallow, is crucial for any chef or home cook.

Based on studies, chicken skin, a major source of rendered fat, contains more unsaturated fat than saturated fat. This golden culinary secret, known as schmaltz, has been a staple in kitchens for generations, prized for its ability to transform everyday dishes with an intense, savory flavor.

Over a decade ago, McDonald's used beef tallow, a rendered animal fat, for their famous French fries, a testament to its superior flavor and cooking properties. Instead of discarding the rich, nutrient-dense fat from your homemade bone broth, you can save fat from bone broth to use as a flavorful, high-heat cooking oil, a practice that reduces waste and elevates your dishes.

Lamb tallow, a rendered animal fat used for centuries, is experiencing a resurgence in popularity, especially among followers of low-carb diets. But is lamb tallow healthy to eat, or is it a saturated fat to avoid? We explore the surprising nutritional benefits and potential downsides of this traditional cooking staple to help you make an informed decision.