Comments on: other foods, other fats

By: Will Huenink

Will Huenink — Fri, 17 Jul 2009 00:32:19 +0000

Ans: All keep for ages in the fridge, but if we have a lot of something (more than we’ll use within a month or two) we keep it in the freezer until we need it. I’ve heard it said that lard will keep at room temperature fine for a matter of weeks if not months. Haven’t really looked into it, though.

As for rendering, admittedly scanty directions can be found at the chicken fat link within the post, and lard-rendering at the lard link.

As an adjunct to the scanty directions… if you are souping, skim off the scum as it rises (ought to rise before the fat) then spoon off the fat into a jar. You’ll get some broth, too, of course, so let the jar cool: the particulate will fall to the bottom, and the fat will congeal at the top. Separate, reheat the fat in a skillet, and pour it into its final container.

I’ll have to do a proper technical post some day.

By: Herbfiancée & Editor in Chief

Herbfiancée & Editor in Chief — Thu, 16 Jul 2009 21:32:40 +0000

Fish oil indeed. Snake oil depends on your definition.

It’s the Butterworks sunflower oil. I couldn’t resist it last time we were north. I mostly just use it in mayonnaise when I don’t want the olive oil to be too strong.

By: ani

ani — Thu, 16 Jul 2009 18:55:40 +0000

willum. will you write more about storing/getting the fats from these lovely animals?
thank god for un-soggy popcorn.

By: Emilie

Emilie — Thu, 16 Jul 2009 02:47:28 +0000

So what is sunflower oil for? I keep it in the shower but would cook with it given the right suggestion.

By: Will Huenink

Will Huenink — Thu, 16 Jul 2009 02:06:05 +0000

Probably fish oil and snake oil too, come to think of it.

My dad had the soggy popcorn thing figured out, though. He used a spray bottle.

By: Will Huenink

Will Huenink — Thu, 16 Jul 2009 02:03:04 +0000

Took me a minute to remember Ducktales. Yup. Many great bowls.

By: Herbfiancée & Editor in Chief

Herbfiancée & Editor in Chief — Thu, 16 Jul 2009 01:59:34 +0000

For the record, we have walnut oil, almond oil, and sesame oil, too.

(And we don’t put tamari on popcorn anymore, now that we’re all grown up and realize that soggy popcorn is weird. ;-)

By: rafael

rafael — Thu, 16 Jul 2009 01:50:15 +0000

Speaking of popcorn, I remember a great many bowls of the stuff eaten back in the day with yeast and tamari whilst playing Ducktales or Ninja Gaiden at chez Huenink.