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Is the fat skimmed from cooled bone broth useable?

post #1 of 18
Thread Starter 

I know it's necessary to skim off the scum that rises to the surface when cooking bone broth, but what about the layer of fat that solidifies on top once the broth is cooled?  Can that be used for cooking and baking?

post #2 of 18

I sometimes use it for cooking veggies, like onions for soup or whatnot.  Otherwise, I'm not particularly fond of it.

 

JMO.

post #3 of 18
Thread Starter 

Hmm, ok.  Why are you not fond of it?  Do you mean it has a bad taste?

post #4 of 18
Quote:
Originally Posted by yaM yaM View Post

Hmm, ok.  Why are you not fond of it?  Do you mean it has a bad taste?



No, I just don't particularly care for the texture.  I'm sure it's strictly personal, lol.  It has a different texture than coconut oil and butter, which are what I normally use for cooking.  If I can hide it, like in soup, then I'll use it.

post #5 of 18

Ditto PP. If I have chicken fat, I'll use it for chicken soup or chicken fried rice. Other than that, it is a little weird.

post #6 of 18
Thread Starter 

Ah, ok.  Good to know it needs to be hidden.  ;)  Thanks.

post #7 of 18

are you referring to chicken fat?  I don't ever get much fat off of my chicken broth. BUT the fat that solidifies on top of beef bone broth is fantastic for pastries and frying in general.  

post #8 of 18
Thread Starter 

Oh, yes, the fat from bone broth is what I'm asking about and I'm so glad to hear you like using it for frying and baking! Thank you!

post #9 of 18

is this what is called tallow?  thx...

post #10 of 18
Quote:
Originally Posted by donttrustthesystem View Post

is this what is called tallow?  thx...



Sure is!

post #11 of 18

I use it to fry stuff and to make french fries - everyone I know agrees it makes the very best french fries ever.  I love it.  Pastured butter is expensive.  Bones from pastured cows aren't so much (especially since I already got stock outta them), so I use it in things that don't need the butter flavor but need fat.  I also like to get the fat off before I season the broth so it has a purer flavor.  It can still be a little beefy, but it's good for savory stuff like eggs, potatoes, cabbage, etc. 

post #12 of 18

you can use it in gravy

post #13 of 18

I have started freezing the fat layer with the broth, and when I use the broth to make soup, I scrape off the fats and use that to cook the veggies in, then add the broth.

 

You know for soups that you would normally sweat some veggies in a little fat before adding broth to.

post #14 of 18

This what I do, too.  Except when I simmer my stock down to just a bit and cool, scoop, and freeze.
 

Quote:
Originally Posted by greenmulberry View Post

I have started freezing the fat layer with the broth, and when I use the broth to make soup, I scrape off the fats and use that to cook the veggies in, then add the broth.

 

You know for soups that you would normally sweat some veggies in a little fat before adding broth to.



 

post #15 of 18

I often do that, too.  Unless I know I will be using the broth for something else, in which case I skim the fat off.  I really think a lot of it is just personal preference.

 

 

post #16 of 18

I recently roasted potatoes and onions and put big dollaps of tallow from bone broth onto it instead of olive oil and it was to die for.  Beef fat gives the potatoes a texture that nothing else does.

post #17 of 18

I use the chicken fat all of the time & dont think it needs to be hidden. Just dont try to fry an egg with it - worst sticking I ever encountered - LOL

post #18 of 18

I never skim the fat! I think it's best with the broth.

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