The CookingBites recipe challenge: cooking oils/fats

[Barriehie]

I purchased the pork shoulder and fat and am just trying to narrow down the spices from the million variations on the internet

I use the EMMM food network algorithm.

 

[SandwichShortOfAPicnic]

I use the EMMM food network algorithm.

Eh?

 

[Barriehie]

Eh?

eeny meeny miny moe

Gotcha!

 

[SandwichShortOfAPicnic]

eeny meeny miny moe

Gotcha!

Yes you did!

 

[Barriehie]

Barrie's Tallow

Yep, it's a thing! Tallow used to be "it" before plant based oils and hydrogenated compounds came along. It actually has a flavor!!!

Now that it's cooled a bit:

 

[msmofet]

Does this count? Breaded mushroom caps fried in bacon fat.

Ms. Mofet's Deep Fried Mushrooms

 

[JAS_OH1]

Does this count? Breaded mushroom caps fried in bacon fat.

View attachment 124468

I'd give that a firm yes.

 

[SandwichShortOfAPicnic]

Rillette has begun, place your bets please

Any solid fat will do but as it’s a pork dish and lard is pork fat it seemed fitting.
Yes a kilo of lard! Just as well it’s only 47p a block

Edit: and then it stopped because I skipped over reading the bit that said “Add marinade, leave in fridge for 6-24hours” DOH
Nevermind the marinade smells amazing.

 

[Barriehie]

Rillette has begun, place your bets please

View attachment 124483

View attachment 124484


Any solid fat will do but as it’s a pork dish and lard is pork fat it seemed fitting.
Yes a kilo of lard! Just as well it’s only 47p a block

Edit: and then it stopped because I skipped over reading the bit that said “Add marinade, leave in fridge for 6-24hours” DOH
Nevermind the marinade smells amazing.

That's a lot of lard!

 

[SandwichShortOfAPicnic]

That's a lot of lard!

Yep but it’s like confit duck you’re using the fat to do the cooking and the vast majority of it and what’s rendered out of the meat is left behind so it’s not all that bad.. apart from the bit where you add some back into the Rillette but lets skip over that part

 

[Barriehie]

Yep but it’s like confit duck you’re using the fat to do the cooking and the vast majority of it and what’s rendered out of the meat is left behind so it’s not all that bad.. apart from the bit where you add some back into the Rillette but lets skip over that part

That's all good!

Never thought I'd see the day I'm vacuum packing 1 lb. pieces of fat to go in the freezer though...

That tallow is pretty good! I don't think Ozzie is going to get much.

 

[JAS_OH1]

That's all good!

Never thought I'd see the day I'm vacuum packing 1 lb. pieces of fat to go in the freezer though...

That tallow is pretty good! I don't think Ozzie is going to get much.

Make some awesome acrylamide laden French fries/chips.

 

[SandwichShortOfAPicnic]

It’s on, only 6-8 hours to go!

Proof that this is a legit non-entry with plenty of fat.

And the pork submerged ready to do its thing. Smelt lovely as it went in!

 

[The Late Night Gourmet]

Does this count? Breaded mushroom caps fried in bacon fat.

Ms. Mofet's Deep Fried Mushrooms

View attachment 124468

Absolutely!

 

[SandwichShortOfAPicnic]

And done!

There are four more but I decided for brevity three in a pic would do! These ones are going in the freezer.
While it was still hot it was a real surprise (the good kind ) so I hope it taste’s as good when chilled