silence7@slrpnk.net to News@lemmy.worldEnglish · 5 months agoAmerica Stopped Cooking With Tallow for a Reasonwww.theatlantic.comexternal-linkmessage-square8linkfedilinkarrow-up10arrow-down10
arrow-up10arrow-down1external-linkAmerica Stopped Cooking With Tallow for a Reasonwww.theatlantic.comsilence7@slrpnk.net to News@lemmy.worldEnglish · 5 months agomessage-square8linkfedilink
minus-squareThe Assman@sh.itjust.workslinkfedilinkarrow-up0·5 months agoIt’s far from solid at room temp, not really liquid either. Hence the question.
minus-squareHellsBelle@sh.itjust.workslinkfedilinkEnglisharrow-up0·5 months agoLeave it for 4 or 5 hours and it’ll be firm/hard.
minus-squareThe Assman@sh.itjust.workslinkfedilinkarrow-up0·5 months agoSo I did this last night after your comment. This morning it’s the consistency of yogurt. Maybe we have different definitions of “solid”.
minus-squareDlayknee@lemmy.worldlinkfedilinkarrow-up1·edit-25 days agoFat in solid form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.
It’s far from solid at room temp, not really liquid either. Hence the question.
Leave it for 4 or 5 hours and it’ll be firm/hard.
So I did this last night after your comment. This morning it’s the consistency of yogurt. Maybe we have different definitions of “solid”.
Fat in solid form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.