I don’t know about you, but I seem to like collecting Fat. Maybe it’s just me or maybe it’s a paleo thing, but I just can’t help myself. I don’t really collect things… in my youth there was the requisit hockey cards and bottle caps (aging myself), and then there are my alt 80s vinyl. However that’s really it.
Now I have my fat collection: Lets see, there is the organic extra virgin coconut oil (and the expeller version), homemade Ghee, Tallow, Lard and Schmaltz, extra virgin Olive oil, macadamia nut oil, Truffle oil and some organic Sesame Oil. Oh yeah, there’s also my jar of Bacon fat that sits in a place of honor beside the gas range.
Whoa! What the hell does he need all of that fat for??
- so I can fuel myself and
- so I can make just about anything I want to eat taste frickin delicious!!
OK, here’s what I use it all for
Coconut oil is great. I use it for cooking anything South Asian, West Indian, ‘Desserts’, and to just plain munch on. If you want a strong coconut flavor, then EV is the way to go as it is very coconutty. If like my wife Denise, you have a strong dislike for this sometimes overpowering flavor, then use the expeller kind.They both have the same goodness, but the expeller variety hardly has any coconut taste.
Ghee or butter are great for frying eggs, adding to ‘desserts’ and for making Indian and West Indian cuisines. As well,I will add some to ghee to stock reductions and sauces for a bit of added richness. It’s also great plopped right on top of a lean grilled steak.
For me personally, these are my main goto fats for frying or roasting vegetables. I also use them for stir fry’s. Let me tell you, my cast iron skillets have never been happier since I started using these fats in them. Nothing sticks anymore and they clean up in a whistle. They have never been more beautiful.
Olive and Macadamia:
These babies are strictly for salad dressings. Their low burn point makes then useless for cooking to me and their health benefits stay intact when eaten raw. I’ll add raw cider vinegar, Dijon, garlic and kosher salt and pepper to make quick dressings for just about any raw leafy green.
Bacon fat is the nectar of the god when it comes to paleo fats!! I will use this for frying eggs, sauteing and roasting vegetables, slathering over meats I am about to grill, and I make a wonderful Baconaisse dressing with it. It will add that extra bit of deliciousness to just about any dish… Always save your bacon fat!!
What do you use your fat collection for?? Let me know in the comments.