tag: fat

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Two Methods for Degreasing a Stew

Here are two effective ways to remove excess fat from your stews.
Cast Iron Seasoning

Contradictory 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.
The Swing-A-Way Fat Separator

Amco's spoutless fat separator solves the problem traditional spouted fat separators have.

Ice Cream Issues

In an effort to make ice cream that's not as bad for you, how far can you go before things go wrong?
Roasting a Chicken Well

A few of the why's and how's of roasting a chicken and having it come out properly.
The Purpose of Sifting

The whys of sifting, and a better way to accomplish sifting without using a sifter.
Raw Food

Uncooked ingredients can be beautiful. They can also make a really nice dress.
How to Cook with Duck and Goose Fat

A nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat.
The components of Pie Crust

When 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.