Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 I've been looking all over for cellulose bags. Where do you get yours? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 I use the fat that rises to the top of stock to cook with. Sally says to trow it out. Does anyone know why? I let the fat harden in the fridge on top of the stock, then slice it up into squares and freeze in cellulose bags (natural fiber bags) I use like butter. I alm allergic to dairy and don't like it anyway. I can not digest oil either. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 I had forgotten Sally said that in NT, but I would presume it is because the fat has been heated for so long it may have become damaged - at least the polyunsaturated part of it. Peace, Kris , gardening in northwest Ohio If you want to hear the good news about butter check out this website: http://www.westonaprice.org/know_your_fats/know_your_fats.html ----- Original Message ----- From: " eatwild " <hugthecat@...> < > Sent: Monday, July 01, 2002 12:47 AM Subject: using stock fat > I use the fat that rises to the top of stock to cook with. Sally says > to trow it out. Does anyone know why? I let the fat harden in the > fridge on top of the stock, then slice it up into squares and freeze > in cellulose bags (natural fiber bags) I use like butter. I alm > allergic to dairy and don't like it anyway. I can not digest oil either. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 Gosh I have been adding stock fat to my soups for 1 year. SO anyone who knows for sure if this fat is dangerous,please let me know. > I had forgotten Sally said that in NT, but I would presume it is because the > fat has been heated for so long it may have become damaged - at least the > polyunsaturated part of it. > > Peace, > Kris , gardening in northwest Ohio > > If you want to hear the good news about butter check out this website: > http://www.westonaprice.org/know_your_fats/know_your_fats.html > > > ----- Original Message ----- > From: " eatwild " <hugthecat@y...> > < @y...> > Sent: Monday, July 01, 2002 12:47 AM > Subject: using stock fat > > > > I use the fat that rises to the top of stock to cook with. Sally says > > to trow it out. Does anyone know why? I let the fat harden in the > > fridge on top of the stock, then slice it up into squares and freeze > > in cellulose bags (natural fiber bags) I use like butter. I alm > > allergic to dairy and don't like it anyway. I can not digest oil either. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Hi , I think I read somewhere or heard on a tape by Sally Fallon that the fat from chiken stock was very heavy in PUFA's (polyunsaturated fats) and not worth eating. How about using beef stock fat? It would be more saturated and therefore be more healthy, especially from the grass fed beef you purchase. Sheila -- In @y..., " eatwild " <hugthecat@y...> wrote: > Gosh I have been adding stock fat to my soups for 1 year. SO anyone > who knows for sure if this fat is dangerous,please let me know. > > --- In @y..., " Kris " <Kris.@a...> wrote: > > I had forgotten Sally said that in NT, but I would presume it is > because the > > fat has been heated for so long it may have become damaged - at > least the > > polyunsaturated part of it. > > > > Peace, > > Kris , gardening in northwest Ohio > > > > If you want to hear the good news about butter check out this website: > > http://www.westonaprice.org/know_your_fats/know_your_fats.html > > > > > > ----- Original Message ----- > > From: " eatwild " <hugthecat@y...> > > < @y...> > > Sent: Monday, July 01, 2002 12:47 AM > > Subject: using stock fat > > > > > > > I use the fat that rises to the top of stock to cook with. Sally says > > > to trow it out. Does anyone know why? I let the fat harden in the > > > fridge on top of the stock, then slice it up into squares and freeze > > > in cellulose bags (natural fiber bags) I use like butter. I alm > > > allergic to dairy and don't like it anyway. I can not digest oil > either. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 >>>>>>>Gosh I have been adding stock fat to my soups for 1 year. SO anyone who knows for sure if this fat is dangerous,please let me know. *****poultry fat (if that's what you're referring to) is full of linoleic acid - an omega 6 fatty acid with two double bonds. the more double bonds a fatty acid has, the more prone it is to oxidation. domestic chicken fat contains in the neighborhood of 20% linoleic acid. so, i imagine some or maybe even a lot of it's been oxidized in the cooking. as well, *excess amounts* of this fatty acid is associated with inflammation, and diseases like cancer. it's actually an *essential* fatty acid (we need it to live), but can be harmful if eaten in excess. so there are two reasons not to eat *too much* poultry fat. saturated fat has 0 double bonds which makes it so stable and not prone to oxidation. that's why coconut oil or tallow with a high saturated fat content is probably healthier to cook with. Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 You guys are a wealth of information. I looked up what she had to say in the book. under fish stock: remove any congealed fat before transfering to the freezer for long term storage. chicken stock: Skim off this fat and reserve the stock in covered containers in your refrigerators or freezer. turkey or duck stock: refrigerate and defat these stocks before using. The reserved duck fat is highly prized for cooking purposes. Beef stock: Remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long team storage. .... The congeled fat can be used to make pemmican (page 525) or put outside to feed the birds. So. I don't think beef fat could be harmful if she suggests using it in a recipe and I don't really think she would want us to poison the birds, although their digestion is different than ours. Just to confirm what you are saying about chicken fat here is the low down on various fats. Duck and goose fat: 35% saturated, 52% monounsaturated, 13% polyunsaturated fat. Omega ratio depends on what they ate. chicken fat: 31% saturated, 49% monounsaturated, 20 % polyunsaturated fat most of which is omega 6. lard: 40% saturated, 48% monounsaturated, 12 % polyunsaturated fat. omegas also vary. lard is stable and a preferred fat for frying. beef fat: 50-55% saturated, 40% monounsaturated, less than 3% polyunsaturated fat. suet from the cavity of that animal is 70-80 % saturated. Suet and tallow are very stable fats and can be used for frying. So, I get out of this discussion is that: lard, goose and duck fat, and beef fat are ok to cook with, but throw out the chicken fat. I am going to throw out the chicken fat thats in the freezer right now. I think I will order some goose fat to cook with when I am eating chicken. Thankfully I don't eat chicken much. So not too much of that chicken fat got into me. Thanks everyone for letting me know. > >>>>>>>Gosh I have been adding stock fat to my soups for 1 year. SO anyone > who knows for sure if this fat is dangerous,please let me know. > > *****poultry fat (if that's what you're referring to) is full of linoleic > acid - an omega 6 fatty acid with two double bonds. the more double bonds a > fatty acid has, the more prone it is to oxidation. domestic chicken fat > contains in the neighborhood of 20% linoleic acid. so, i imagine some or > maybe even a lot of it's been oxidized in the cooking. as well, *excess > amounts* of this fatty acid is associated with inflammation, and diseases > like cancer. it's actually an *essential* fatty acid (we need it to live), > but can be harmful if eaten in excess. so there are two reasons not to eat > *too much* poultry fat. > > saturated fat has 0 double bonds which makes it so stable and not prone to > oxidation. that's why coconut oil or tallow with a high saturated fat > content is probably healthier to cook with. > > Suze Fisher Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 , There is a wise and very out spoken retired professor of organic gardening/agriculture out in California who has contributed to the Organic Gardening Mailing list. She insists that any kind of heating damages fat. She may have been referring to vegetable oils more than animal fat. But there still in the possibility that 24 hours of simmering soup stock would lead to some deterioration of meat fat, especially the more polyunsaturated ones like chicken. Roasting a duck and reserving the fat (which my mother always used to do) may be better than simmering for 24 hours, but I'm not sure. Kris You guys are a wealth of information. > > I looked up what she had to say in the book. > > under fish stock: remove any congealed fat before transfering to the > freezer for long term storage. > > chicken stock: Skim off this fat and reserve the stock in covered > containers in your refrigerators or freezer. > > turkey or duck stock: refrigerate and defat these stocks before > using. The reserved duck fat is highly prized for cooking purposes. > Beef stock: Remove the congealed fat that rises to the top. Transfer > to smaller containers and to the freezer for long team storage. > > ... The congeled fat can be used to make pemmican (page 525) or put > outside to feed the birds. > > So. I don't think beef fat could be harmful if she suggests using it > in a recipe and I don't really think she would want us to poison the > birds, although their digestion is different than ours. > > > > Just to confirm what you are saying about chicken fat here is the low > down on various fats. > > Duck and goose fat: 35% saturated, 52% monounsaturated, 13% > polyunsaturated fat. Omega ratio depends on what they ate. > > chicken fat: 31% saturated, 49% monounsaturated, 20 % polyunsaturated > fat most of which is omega 6. > > lard: 40% saturated, 48% monounsaturated, 12 % polyunsaturated fat. > omegas also vary. lard is stable and a preferred fat for frying. > > beef fat: 50-55% saturated, 40% monounsaturated, less than 3% > polyunsaturated fat. suet from the cavity of that animal is 70-80 % > saturated. Suet and tallow are very stable fats and can be used for > frying. > > > So, I get out of this discussion is that: lard, goose and duck fat, > and beef fat are ok to cook with, but throw out the chicken fat. I am > going to throw out the chicken fat thats in the freezer right now. > I think I will order some goose fat to cook with when I am eating chicken. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 We do the same and have done for years. We leave the chicken fat in the stock and it rises to the top, sets, and seals the stock. It keeps for weeks like that in the fridge. This is very similar to the process of potting meat and fish to preserve it, an old tradition here in the UK. We only crack it when we're ready to use the stock. What we scoop off and discard is the first set of froth on the stock when you start cooking it, not the fat. We also strain off goose, turkey and duck fat and use it for cooking (as there's always so much more fat in these birds than you need to seal the stock you make). Don't forget that most of this fat is saturated fat, (otherwise it would be liquid at room temperature when it's cool and it's not, it's a solid). Den In article <afomt7+8okpeGroups>, Eatwild wrote: > I use the fat that rises to the top of stock to cook with. Sally says > to trow it out. Does anyone know why? I let the fat harden in the > fridge on top of the stock, then slice it up into squares and freeze > in cellulose bags (natural fiber bags) I use like butter. I alm > allergic to dairy and don't like it anyway. I can not digest oil either. > > Quote Link to comment Share on other sites More sharing options...
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