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-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-24 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.
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.