tag: fat
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Cast Iron Seasoning
3 commentsContradictory advice abounds on seasoning cast iron, so we look at what goes on when you season to figure out the best way to do it.
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The Swing-A-Way Fat Separator
5 commentsAmco's spoutless fat separator solves the problem traditional spouted fat separators have.
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Ice Cream Issues
1 commentIn an effort to make ice cream that's not as bad for you, how far can you go before things go wrong?
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Roasting a Chicken Well
3 commentsA few of the why's and how's of roasting a chicken and having it come out properly.
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The Purpose of Sifting
3 commentsThe whys of sifting, and a better way to accomplish sifting without using a sifter.
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Raw Food
Uncooked ingredients can be beautiful. They can also make a really nice dress.
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How to Cook with Duck and Goose Fat
1 commentA nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat.
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The components of Pie Crust
8 commentsWhen thinking of baking pie, people tend not to fear the filling; after all, filling is a relatively simple creature, mostly concerned with flavor and binding up the liquid in some sort of saucy structure. The crust, though; the crust inspires wonder and caution. This inspired me to look into what makes up a good pie crust.
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