Tag: Traditional fats

For over 3.4 million years, archaeological evidence shows early humans were harvesting bone marrow for fat, a dietary staple long before modern industrial fats existed. This historical context prompts the question: what did they use before seed oils became a kitchen fixture in the last century?

Once a staple in kitchens worldwide, pig lard's reputation has been tarnished by decades of anti-saturated fat messaging, leading many to believe it's one of the worst fats for human health. Yet, nutrition science is constantly evolving, revealing a more nuanced perspective on how bad pig lard is for you and how it stacks up against modern cooking oils.

In many cuisines around the world, animal fats like lamb fat, or tallow, have been cherished ingredients for centuries. As home cooks and professional chefs increasingly focus on minimizing food waste and maximizing flavor, the question arises: is lamb fat worth saving? The answer lies in its rich culinary potential and a simple rendering process that transforms trimmings into a valuable cooking staple.

Lard has less saturated fat and more monounsaturated fat than butter, challenging its long-held negative reputation. This nutritional distinction prompts a reevaluation for modern kitchens: Are there any benefits to cooking with lard?

Many consumers are concerned about processed fats, yet traditionally made beef dripping is a naturally produced and non-hydrogenated product. The question, **is beef dripping hydrogenated?**, addresses a key distinction between traditional animal fats and modern, chemically altered vegetable shortenings, revealing important nutritional differences.