I find this trend hilarious. As a somewhat rural midwesterner/southerner, I never stopped storing bacon/sausage fat in a mason jar in the fridge and using it for cooking 😄
Same. ngl I don't think this is a trend and I don't think anyone changed how they do things. But that's based on my narrow experience in like Montana, Wyoming, Pennsylvania, California, and New York.
@@Thenewboidahlia You can keep it someplace dry, but the fridge should be fine. Just remember to really tighten that seal. Don't wanna get any moisture in there.
“In American food culture, everything becomes very black and white” YES! I’ve thought something very similar. And I think that applies to all food and body types. I’ve seen some people really thrive off of a diet that another person really struggles on. It bothers me that so many influences push a one-size-fits-all diet when clearly there are so many different diets that work for some people that don’t work for others.
This magical thinking. We're all 99.9% genetically similar. No human on earth digests nutrients differently. There are TINY variations in the amounts of certain receptors & processes. The biggest difference between us is our gut bacteria which is changed by what we eat.
@@rasputozen Your thinking is flawed. Humans share 99% of DNA with chimpanzees but we’re still quite different! You can have similar DNA but very different expression of those genes!
@@rasputozen So, what's this one perfect diet you think exists? you talked about gut bacteria so it's probably a plant-based diet, rich in fiber, right? I'm really curious. :)
I find it really silly that people are convincing themselves that the tallow they're making from factory-farmed, grocery store beef is a "healthy" choice to make. Of course Crisco isn't good for you, but neither is that stuff.
I've found that the air fryer is, by FAR, the best method for acquiring fat from trim/pieces. I'm honestly surprised you're not doing this method Mike. You get 100% even cooking around the bits (great for snacking) while just doing dumping out the fat into a container and repeating again. no water or slow cooking blah blah. Super efficient and quick! Of course, the only downside is making sure the basket isn't too full.
Uh because it's real food? And it tastes good? My fav holiday side dish: carrots on fresh thyme with duck fat. OMG. Trust me you'll be eating those f'ing roasted thyme twigs like they are bacon bits. There is a reason that Mexican refried beans taste good. It's called LARD. I remember when fake butter and Crisco were supposedly "healthy." Yeah. How did that work out? Except that 50/50 mix of lard and Crisco is probably the best way to make super flakey pie crust.
I can appreciate that a diversity of fat sources can be beneficial. I hate the “natural” vs “processed” distinction. What’s natural is NOT necessarily better. We evolved on the plains of Africa, are you going to go nude and start hunting and foraging all your food? That’s what’s really natural. But we live longer healthier lives now. I think it’s like you said, a black and white thinking problem. Use animal fat where it’s a better option, use seed and vegetable oils where it’s a better option
I don't know if I'm saying this right but I roast a duck in a little croissant pot in the oven and save the fat for cooking other stuff. People forget how great duck is as a soup when you've taken most the meat off. A little bit of the duck fat back makes it luscious and oh so rich.
Great video 👍 Unless I'm deep frying because of the volume of oil needed I only use my own rendered fat or olive oil. I cook for the family every night.
When I am super-tired and can't find the energy to cook, I tend to only eat eggs, homemade beef patties, canned wild salmon and locally made sausages. No reason other than they are easiest. After a couple of days I feel much better and find the energy to make salads, veggies and beans again.
True Story: My cholesterol was sky high. MD put me on Statins; no change. I stopped all seed oils and started cooking with Lard, Tallow, olive oil and butter (along with avocado oil). Cholesterol went to normal. Stopped the Statins, cholesterol stayed normal. Two years in and no more issues with cholesterol, no seed oils and no statins. All my MD could say is "Whatever you're doing, keep doing it!"
As someone who has an allergy to pork/beef/mammals, I wish I could incorporate more animal fat. Duck fat is hard to come by! Thank you for expressing that it is a balance of these fats, not just one above the rest. And one persons balance is going to look different than another.
Honest question: allergy or aversion. That would be bizarre, highly unusual allergies as in 2 different set of animal proteins. What happens when You get into contact/eat food that contains the protein? Anaphylaxis? So You need to carry an Epi pen You at all times and can't eat out at all. Few fast foods. Few processed foods. You must be cooking your own food ALL the time. Oh, boy!
@@ande100 Look up alpha gal syndrome. I got bit by a tick and it caused me to be allergic to beef, pork, lamb, etc because of a sugar present in all of them. I am very fortunate to have avoided anaphylaxis, but my first reaction I thought my appendix burst from the stomach pain. It is awful. I am on antihistamine year round. I carry around EpiPens and tend to eat in most of the time. I’ll go to Raising Canes or fast food that is similar (aka, no beef/pork on the menu) or restaurants that I know I can eat vegan meals at. I am VERY lucky I can eat dairy, as some can’t even do that. But yeah, very thankful for Mike and other YT cooking channels for making be a better cook! 😂
I find duck at my local Asian/international mart. Though I tend to keep chicken fat on hand more often. (I make my own pet food and one of my animals has an allergy to beef, and a sensitivity to pork, so I do a lot of poultry)
I would really like to know more about the smoke point of fats and oils. For example Virgin Olive Oil has one of the lowest smoke points of all oils. Why do people NON STOP stir stuff in their pans with Virgin Olive Oil? You can't get a proper burn or steer on anything with that. On the other hand Saturated Fats do have a bad rep. When you drop a spoon of Lard, yes the smoke point is higher but it's not as high as Avocado Oil or Grapeseed Oil. It would make an interesting episode to learn about the different fats and oils and what exactly they should be used for based off their smoke point. Also smoke point and burn point are different lol. So there's that too.
I started using shortening (crisco sticks) in place of butter for cookies. My grandma used the same and I do like it a lot, but if it's one of the least best options, what could be the best? Just go back to butter?
I’m surprised that cost didn’t make more of a mention in the video. It feels like olive oil has gotten 2.5x or 3x more expensive over the last couple of years.
It's because they had a drought in olive growing parts of the world. Apparently this year's harvest was much better so prices should go down... unless greedy business keep it high of course.
Another good reason to have an Instant Pot, so you don’t have to smell the cooking process for 24 hours or unnecessarily heat up your kitchen. Water method is good. 👍
i went to the doctor because im losing my hair. he said if i rubbed cooking fat on my head every morning it would grow back. after about a month i went back and told him my hair wasnt growing back but i am two inches shorter. he asked have you been rubbing fat on your head? i said yeah, i been putting crisco on my head every day. he looked at me disappointed and said you idiot, thats not fat. crisco is shortening.
At least it is still somewhat pretty common in Poland to make your own smalec - pork lard. I think for that I would buy something called słonina, which is usually huge piece of fat from under skin, possibly from middle or back of animal. What i did always for father would be to cut it into very small pieces and slowly fry it off, leaving the crispy bits inside and letting it cool. He would put it on some meat pierogi or just on bread and eat with pickles, or wherever else really.
My fat lineup consists of olive, peanut, coconut, bacon, lard butter and schmaltz (when fortunate to have some). My doctor is not critical of my consumption so I just try to use less and never use crappy seed oils (I don't approve of the process). I use crisco to make a certain cookie once a year and an occasional pie crust if I'm out of lard, which has the appropriate consistency for pastry. Once in a blue moon, when I can find suet I'll make a steamed pudding. The taste simply cannot be matched with any other fat, including all the listed fats above. I'm 75 yrs old and doing just fine and not about to deprive myself for the remainder of my life. Don't even get me started with coffee❤
I make Ghee and use it as my main fat. Making Ghee is a fraction of the cost for buying it. We don’t each that much meat, so getting fat from that is more problematic. And as for going to a “local” butcher. Where I live, (Southern California) they have gone the way of dinosaurs (sad) and meat is extremely expensive to use just for fat rendering.
Just how I have been doing for years, keeping my leftover fat whenever I fry bacon etc. Doing a balance in what I use, with that, butter and olive olie.
When I cook steaks in my air fryer it renders an awful lot of fats out. But I keep getting inkling in the back of my head that if I try to save that fat it's been adulterated by too much heat. I wonder if anybody has any useful information on that
I keep two little sealed containers in the fridge, one for bacon fat coming IN, and one for bacon fat going OUT. I just move the labeled lids around when it's switchover time. I didn't come to this thinking I wanted to cook in animal fat, but rather by the desire not to throw away half the weight of the bacon I pay >$10/lb for.
I make my dog his food. For his protein I use thighs or breast. Pull the skin prior to boiling and put on trays in my air fryer. He gets ground chicken and I get chicken fat and crispy chk skins!! And with the stock I cook his rice or oatmeal or veggies in the stock. I might keep the bones and roast for more stock. 🤷🏾♀️ Bottom line, we’re both happy campers. Next shopping trip will be to the meat counter for fat scraps.
And your dose is way too high😂 obviously the dose is the poison. Ya i can lick my finger thats covered in oil and not die but why would i want to do that if it isnt beneficial to me? Think for yourself for once🐑
My grandpa, 97, lived through the 50s craze of trans fats, doesn't eat much meat other than chicken and fish. He rarely allows beef and pork because of the fat and cholesterol. He uses the excuse "well if the fat is solid at room temperature what do you think it does in your arteries." He boasts that hes at the same weight, 145lbs, as he was when he came out of bootcamp for WW2 (funny thing is hes shorter, has less muscle, and is a little round in the tummy, completely acceptable for a 97 year old but still funny).
The only seed oil I use is sesame oil. But definitely not reguiarly. Otherwise, it's beef tallow, bacon fat, butter, avocado and olive oil. In that order.
This was a really good video- history of the use of fat in cooking, reason for use of fat in cooking, differing kinds of fat and use, ways to generate our own animal fat. Excellent.
What they still sell you and you consume is machine lubricant... aka soybean, canola, rapeseed. Switch to cold pressed extra virgin olive oil and animal fats if you can tolerate them 😁
Using the word “natural” here means absolutely nothing. Lard isnt any more or less “natural” than corn oil… you have to process both to get either. If your argument that you need to use other chemicals to extract the fat from corn… how is that any different from actual cooking too? You’re using all kinds of “chemicals” all the time to cook and bake. Salt, water, baking soda, milk, egg whites… they’re all chemicals and cooking IS chemistry. It’s the “appeal to nature” fallacy. Lots of things found in nature and so-called natural are bad and will kill you, while many things chemically processed can in turn cure and heal you.
I think cooking a piece of animal meat to render the fat out vs separating the germ from THOUSANDS of corn kernels mechanically pressing them, and then using Hexane to extract the remaining oil from the kernel is undeniably more natural come on we need to be smart here.
Because he's smart and knows that's all bullshit. Healthy animal = healthy fats. Farmed Walmart animal = unhealthy fats. The cholesterol from a healthy animal is what our bodies need to thrive.
@@anthonyfrey2992 Its basic common knowledge saturated fats raise LDL. But go off king, this home cook knows more than decades of scientific research. Kind of wild this basic fact needs explaining....
Animal fats are still bad for heart health. My mom had to have 3 stints put in. Could have died from a heart attack/stroke. You have to recognize that the more animal based diet of 50s had way higher heart issues vs today(specifically in the US)
Sorry but you got it wrong. This is just not true. 1. refined / cold-pressed oil Refined oil is oil that has been “freed” of many components. This enables a longer shelf life and allows the oil to be heated to a higher temperature. It is said that the burning point is increased. The problem is that the components that have been removed are actually always valuable ingredients. Refined oil should be used for everything above 120°C /248°F. It doesn't matter whether it's olive oil, sunflower oil or anything else. Cold-pressed oil contains all trace substances, nutrients and flavorings. This is great as a dressing, but becomes a problem when heated, as these substances carbonize earlier and become carcinogenic. This is the reason why virgin extra virgin olive oil should definitely not be used for cooking. The effect is not immediately noticeable, but it is definitely there. 2. Animal and vegetable fats When it comes to the question of which fats are healthier, there is a clear indicator, contrary to what you suggest! It's not that the mixture makes the difference. In the ideal state there is a clear demonstrable indicator and this is the saturation of fats. Oils with polyunsaturated fatty acids are preferable to oils with saturated fats. Period. End of story. This can be found in any basic book on nutritional science, has been proven many times and has nothing to do with the industry. Now the question is, where are these unsaturated fats found? Mainly in animal products, but also in coconut oil, for example. But here too there is a clear trend. Animal products contain far more unsaturated fatty acids. Products from rural dwellers should be emphasized once again. Of all animal products, these are the most likely to contain saturated fatty acids. Please don't make it sound as if the right balance between all products is the solution. Lard is definitely more harmful to health than refined rapeseed oil when it comes to frying. Cold-pressed olive oil is not for frying.
I'm just going to leave this link to Dr. Layne Norton, who is a health and nutrition researcher, in which he address many of the myths about seed oil. th-cam.com/video/_6lFal7Amuo/w-d-xo.html
Some people don’t eat flesh, so they wouldn’t use animal fats. Also animal fats are processed as it’s not being received from a living animal unless it’s butter, but to get the fats they have to be cooked to get them which is still processed. Butter and coconut oil and olive oil or even avocado oil are not as processed and don’t need to be cooked to render them. EVOO is more heart healthy and better for cholesterol as opposed to other fats.
bottle date is useless.. It can be stored in a warehouse for many month before it is "bottled"... The info you need is pick date or press date, anything else is worse than useless, its deceiving (And anytime i feel ANY of the marketing is being deceptive I tend to disregard ALL of their marketing)
I buy a large can of confi duck legs, i get the delicious duck legs and then im left with a liter of duck fat. Literally cheaper to get duck fat that way than buying a can of just duck fat lol.
Its a mistake to look at fats in such a binary or simplistic way. When people used to use saturated fats more in cooking people also used to walk EVERYWHERE and consumed far far less. Those that didn’t did in fact become famously overweight. We’re talking wealthy and royal class people… the reason why overweight people used to be considered more the beauty standard is due to class structures. Not because it was healthier. People used to inbreed within the royal class and they figured out that was a mistake too… just because wealthy people USED to do it, doesn’t mean it was smart. Fast forward to today… food is more or less plentiful in western countries and modern conveniences lower our daily activity. People drive, not walk to work in most places in the US. We use machines rather than elbow grease to do most of our daily chores. So you combine old ways of eating with modern lifestyles… you’re going to get people who look like henry VIII but less gold and more neck beard. Its stupid. Modern lifestyles require modern diets… and that includes cutting down on the animal products and eating more whole grains, fruits and vegetables on top of more personal effort in being more active.
As a senior citizen, I can verify that processed oils have an inflammatory or arthritic type effect on some people. The other BIG issue is that CRISCO, along with many oils IS SOY BASED! It is next to impossible to find any processed foods that dont have soy either in oil form or in a lethicin that is used for solidifying or congeeling. I for one have almost immediate leg/muscle pain from anything that has processed oils & especially soy.
I used to enjoy this channel but this is nothing short of an advert for a mass-produced, processed oil in a plastic bottle. Next time maybe just disguise that in a cooking video.
I started using beef tallow to cook with, the difference is amazing, less burning, better taste, I won't go back to cooking with oils and butter (and only butter if its at the end to flavor).
Stop overstating your titles man. not ''everybody'' is cooking with animal fats again. I'd even argue the title is a lie... And I don't appreciate being lied to for my click
@@arifhossain9751 I like Honey Badgers and they're freaking Alpha. These guys aren't even afraid of lions. how cool is this? So, what's your point? Also, ad hominem instead of an actual argument is also typical for people believing in fearmongering. :)
The problem is that nutrition is barely taught in medical schools, and as long as big corps fund food studies we will never have good info. I'm 68. Went yrs with terrible sudden bouts of arthritic pain. No one could explain why I could go days just fine, then over a week literally barely be able to walk. Of course they just want to throw pills at it. After yrs of food elimination tests. I found most of my reactions are to soy. I challenge you to look at any packed foods, mixes, snacks that don't have soy in them, or an oil that is soybased. Luckily I love to cook & as long as I cook from scratch...I can run marathons!! Seriously...just look in your pantry for labels& see how much as soy. Hope you never have an issue but if your loved ones have fleeting bouts of arthritic pain, pass the info on.
Here's the go-by. If you're doing it in a pan using heat, you use animal fat. If you're not cooking it, you use high quality extra virgin olive oil (drizzle). There is a right answer, and if you're heating the fat, you use as close to grass fed tallow or clarified butter if you're going way high in the heat.
Having grown up with dairy and hog farms in the family: I always lived and cooked under the motto: want not, waste not. As less processed food as possible. I eat all foods I want. I have no deficiencies in my blood but potassium. Petite and 105 lbs.
Yes I've noticed this as well! But for black people and southerners we never stop cooking with animal fats for tue most part 😂😂😂 it's just catching on more with the other folks lol
I just finished reading "Dark Calories". I don't subscribe to calorie myths, but i switched from super processed fats to natural fats several years ago. I am a victim of the 80s, when the AHA said fat that is solid at room temp will be solid in your arteries. But broccoli won't be LOL. It was all a big publicity scam. I feel cheated out of decades of good health by following the processed is better than natural lie.
@@0007JO One of the few studies ever conducted (minnesota coronary experiment) shows that PUFA leads to worse outcomes. There are practically no other studies in the nutritional field that aren't extremely flawed.
Hi. I hope McDonald's sees this and bring back the original fried apple pie. Basically a heart attack in a small box but so good. Maybe you can make on as delicious and possibly even in the air fryer. Great channel. Have a nice day.
The problem with the USA food culture is really simple. We simply eat too much (including drinking the calories). We are trying to substitute carbs for protein so we can continue to eat more. I went on Wegovy over the summer, went from 232 to 205 and still dropping weight. In the past, I did a high protein, low carb diet, and that worked well since I was still consuming large quantities of food. However, now I will go through a Dunkin Donuts and eat a donut, some cake at dinner, etc. and I was actually in Ketosis eating cake the day before my blood test because my consumption is so much less overall. If you simply eat less, nothing is really your enemy. Harder said than done, as I need a med to get me there. Last, I have family that lives in Italy. They eat what they want (typical Italian diet of a lot of bread and pasta, occasional Gelato, etc.), and almost none of them are overweight. Why? Their overall consumption is less and their activity levels are generally higher (more walking).
I stopped eating animals completely because animals are sentient, have pain and feel emotions. They value their lives, I have no right to take their one life in order to make a sandwich.
@airborneosborne4215 some animals are saved from factory farming and live out their lives in sanctuaries. Their visible joy is no different than a wild animals joy.
There's a very eye-opening book called The Big Fat Surprise: journalist Nina Teicholz took a very deep dive into the food pyramid (it's actually upside down), and found that everything we thought we knew about dietary fat is wrong.
The low fat trend was also pushed by the sugar companies to keep sugar and remove fat. That is a rabbit hole to jump down into.
I find this trend hilarious. As a somewhat rural midwesterner/southerner, I never stopped storing bacon/sausage fat in a mason jar in the fridge and using it for cooking 😄
Keep mine on the counter!
Same! I only keep bacon fat though.
Same. ngl I don't think this is a trend and I don't think anyone changed how they do things. But that's based on my narrow experience in like Montana, Wyoming, Pennsylvania, California, and New York.
Is it supposed to go in the fridge?!??
@@Thenewboidahlia
You can keep it someplace dry, but the fridge should be fine. Just remember to really tighten that seal. Don't wanna get any moisture in there.
“In American food culture, everything becomes very black and white” YES! I’ve thought something very similar. And I think that applies to all food and body types. I’ve seen some people really thrive off of a diet that another person really struggles on. It bothers me that so many influences push a one-size-fits-all diet when clearly there are so many different diets that work for some people that don’t work for others.
This magical thinking. We're all 99.9% genetically similar. No human on earth digests nutrients differently. There are TINY variations in the amounts of certain receptors & processes. The biggest difference between us is our gut bacteria which is changed by what we eat.
@@rasputozen Your thinking is flawed. Humans share 99% of DNA with chimpanzees but we’re still quite different! You can have similar DNA but very different expression of those genes!
@@rasputozen So, what's this one perfect diet you think exists? you talked about gut bacteria so it's probably a plant-based diet, rich in fiber, right?
I'm really curious. :)
I find it really silly that people are convincing themselves that the tallow they're making from factory-farmed, grocery store beef is a "healthy" choice to make. Of course Crisco isn't good for you, but neither is that stuff.
I've found that the air fryer is, by FAR, the best method for acquiring fat from trim/pieces. I'm honestly surprised you're not doing this method Mike. You get 100% even cooking around the bits (great for snacking) while just doing dumping out the fat into a container and repeating again. no water or slow cooking blah blah. Super efficient and quick! Of course, the only downside is making sure the basket isn't too full.
Uh because it's real food? And it tastes good? My fav holiday side dish: carrots on fresh thyme with duck fat. OMG. Trust me you'll be eating those f'ing roasted thyme twigs like they are bacon bits. There is a reason that Mexican refried beans taste good. It's called LARD.
I remember when fake butter and Crisco were supposedly "healthy." Yeah. How did that work out? Except that 50/50 mix of lard and Crisco is probably the best way to make super flakey pie crust.
Love to learn more with You! Thanks For this ❤❤❤❤
I can appreciate that a diversity of fat sources can be beneficial. I hate the “natural” vs “processed” distinction. What’s natural is NOT necessarily better. We evolved on the plains of Africa, are you going to go nude and start hunting and foraging all your food? That’s what’s really natural. But we live longer healthier lives now.
I think it’s like you said, a black and white thinking problem. Use animal fat where it’s a better option, use seed and vegetable oils where it’s a better option
Processed is typically worse.
out of africa theory has been debunked on many levels, including modern genetics. stop spreading this pseudo-science from 1800s
@@mdog6726no it isnt
Cyanide is natural. Must be healthy!
What's wrong with going nude and hunting and foraging for food. I have no problem with anyone who wants to do that. 💃🏽
I don't know if I'm saying this right but I roast a duck in a little croissant pot in the oven and save the fat for cooking other stuff. People forget how great duck is as a soup when you've taken most the meat off. A little bit of the duck fat back makes it luscious and oh so rich.
Wouldn’t people that make great real quality olive oil want to sell it in glass bottles? 6:58
This is exactly why I don't buy that brand--I want as little plastic in my kitchen as humanly possible
Great video 👍 Unless I'm deep frying because of the volume of oil needed I only use my own rendered fat or olive oil. I cook for the family every night.
When I am super-tired and can't find the energy to cook, I tend to only eat eggs, homemade beef patties, canned wild salmon and locally made sausages. No reason other than they are easiest. After a couple of days I feel much better and find the energy to make salads, veggies and beans again.
True Story:
My cholesterol was sky high. MD put me on Statins; no change.
I stopped all seed oils and started cooking with Lard, Tallow, olive oil and butter (along with avocado oil).
Cholesterol went to normal.
Stopped the Statins, cholesterol stayed normal.
Two years in and no more issues with cholesterol, no seed oils and no statins.
All my MD could say is "Whatever you're doing, keep doing it!"
As someone who has an allergy to pork/beef/mammals, I wish I could incorporate more animal fat. Duck fat is hard to come by! Thank you for expressing that it is a balance of these fats, not just one above the rest. And one persons balance is going to look different than another.
Honest question: allergy or aversion. That would be bizarre, highly unusual allergies as in 2 different set of animal proteins. What happens when You get into contact/eat food that contains the protein? Anaphylaxis? So You need to carry an Epi pen You at all times and can't eat out at all. Few fast foods. Few processed foods. You must be cooking your own food ALL the time. Oh, boy!
@@ande100 Look up alpha gal syndrome. I got bit by a tick and it caused me to be allergic to beef, pork, lamb, etc because of a sugar present in all of them. I am very fortunate to have avoided anaphylaxis, but my first reaction I thought my appendix burst from the stomach pain. It is awful. I am on antihistamine year round. I carry around EpiPens and tend to eat in most of the time. I’ll go to Raising Canes or fast food that is similar (aka, no beef/pork on the menu) or restaurants that I know I can eat vegan meals at. I am VERY lucky I can eat dairy, as some can’t even do that. But yeah, very thankful for Mike and other YT cooking channels for making be a better cook! 😂
You can find cans of confi duck legs. Eat the legs then youre left with a huge amount of duck fat.
@@tottorookokkoroo5318 oh that’s awesome. I’ll have to be on the lookout!! Thank you!!!
I find duck at my local Asian/international mart. Though I tend to keep chicken fat on hand more often. (I make my own pet food and one of my animals has an allergy to beef, and a sensitivity to pork, so I do a lot of poultry)
I would really like to know more about the smoke point of fats and oils.
For example Virgin Olive Oil has one of the lowest smoke points of all oils. Why do people NON STOP stir stuff in their pans with Virgin Olive Oil? You can't get a proper burn or steer on anything with that.
On the other hand Saturated Fats do have a bad rep. When you drop a spoon of Lard, yes the smoke point is higher but it's not as high as Avocado Oil or Grapeseed Oil.
It would make an interesting episode to learn about the different fats and oils and what exactly they should be used for based off their smoke point.
Also smoke point and burn point are different lol. So there's that too.
I started using shortening (crisco sticks) in place of butter for cookies. My grandma used the same and I do like it a lot, but if it's one of the least best options, what could be the best? Just go back to butter?
Yep back to butter.
I’m surprised that cost didn’t make more of a mention in the video. It feels like olive oil has gotten 2.5x or 3x more expensive over the last couple of years.
It's because they had a drought in olive growing parts of the world. Apparently this year's harvest was much better so prices should go down... unless greedy business keep it high of course.
Climate Change isn't magically gonna stop after all
There will be war in your comment section 😂.
Another good reason to have an Instant Pot, so you don’t have to smell the cooking process for 24 hours or unnecessarily heat up your kitchen. Water method is good. 👍
Who discovered the fat? "This is fat like me. Let me cook with it."
i went to the doctor because im losing my hair.
he said if i rubbed cooking fat on my head every morning it would grow back.
after about a month i went back and told him my hair wasnt growing back but i am two inches shorter.
he asked have you been rubbing fat on your head?
i said yeah, i been putting crisco on my head every day.
he looked at me disappointed and said you idiot, thats not fat. crisco is shortening.
Can you feature some kosher techniques and recipes?
At least it is still somewhat pretty common in Poland to make your own smalec - pork lard. I think for that I would buy something called słonina, which is usually huge piece of fat from under skin, possibly from middle or back of animal. What i did always for father would be to cut it into very small pieces and slowly fry it off, leaving the crispy bits inside and letting it cool. He would put it on some meat pierogi or just on bread and eat with pickles, or wherever else really.
My fat lineup consists of olive, peanut, coconut, bacon, lard butter and schmaltz (when fortunate to have some). My doctor is not critical of my consumption so I just try to use less and never use crappy seed oils (I don't approve of the process). I use crisco to make a certain cookie once a year and an occasional pie crust if I'm out of lard, which has the appropriate consistency for pastry. Once in a blue moon, when I can find suet I'll make a steamed pudding. The taste simply cannot be matched with any other fat, including all the listed fats above. I'm 75 yrs old and doing just fine and not about to deprive myself for the remainder of my life. Don't even get me started with coffee❤
I make Ghee and use it as my main fat. Making Ghee is a fraction of the cost for buying it. We don’t each that much meat, so getting fat from that is more problematic. And as for going to a “local” butcher. Where I live, (Southern California) they have gone the way of dinosaurs (sad) and meat is extremely expensive to use just for fat rendering.
Just how I have been doing for years, keeping my leftover fat whenever I fry bacon etc. Doing a balance in what I use, with that, butter and olive olie.
When I cook steaks in my air fryer it renders an awful lot of fats out. But I keep getting inkling in the back of my head that if I try to save that fat it's been adulterated by too much heat. I wonder if anybody has any useful information on that
I keep two little sealed containers in the fridge, one for bacon fat coming IN, and one for bacon fat going OUT. I just move the labeled lids around when it's switchover time. I didn't come to this thinking I wanted to cook in animal fat, but rather by the desire not to throw away half the weight of the bacon I pay >$10/lb for.
I make my dog his food. For his protein I use thighs or breast. Pull the skin prior to boiling and put on trays in my air fryer. He gets ground chicken and I get chicken fat and crispy chk skins!! And with the stock I cook his rice or oatmeal or veggies in the stock. I might keep the bones and roast for more stock. 🤷🏾♀️
Bottom line, we’re both happy campers.
Next shopping trip will be to the meat counter for fat scraps.
I'll repeat the adage internet Shaquille mentioned in his video regarding this topic earlier this week: "the dose makes the poison"
And your dose is way too high😂 obviously the dose is the poison. Ya i can lick my finger thats covered in oil and not die but why would i want to do that if it isnt beneficial to me? Think for yourself for once🐑
My grandpa, 97, lived through the 50s craze of trans fats, doesn't eat much meat other than chicken and fish. He rarely allows beef and pork because of the fat and cholesterol. He uses the excuse "well if the fat is solid at room temperature what do you think it does in your arteries." He boasts that hes at the same weight, 145lbs, as he was when he came out of bootcamp for WW2 (funny thing is hes shorter, has less muscle, and is a little round in the tummy, completely acceptable for a 97 year old but still funny).
The only seed oil I use is sesame oil. But definitely not reguiarly. Otherwise, it's beef tallow, bacon fat, butter, avocado and olive oil. In that order.
I think avocado oil is a seed oil? Not sure
This was a really good video- history of the use of fat in cooking, reason for use of fat in cooking, differing kinds of fat and use, ways to generate our own animal fat. Excellent.
By the way, trans fats aren't in margarine or shortening anymore (at least in the US)
What they still sell you and you consume is machine lubricant... aka soybean, canola, rapeseed. Switch to cold pressed extra virgin olive oil and animal fats if you can tolerate them 😁
Using the word “natural” here means absolutely nothing. Lard isnt any more or less “natural” than corn oil… you have to process both to get either. If your argument that you need to use other chemicals to extract the fat from corn… how is that any different from actual cooking too? You’re using all kinds of “chemicals” all the time to cook and bake. Salt, water, baking soda, milk, egg whites… they’re all chemicals and cooking IS chemistry.
It’s the “appeal to nature” fallacy. Lots of things found in nature and so-called natural are bad and will kill you, while many things chemically processed can in turn cure and heal you.
I think cooking a piece of animal meat to render the fat out vs separating the germ from THOUSANDS of corn kernels mechanically pressing them, and then using Hexane to extract the remaining oil from the kernel is undeniably more natural come on we need to be smart here.
Can you explain what are these chemically processed "things" that can cure and heal you?
Not everyone mate.
didnt even acknowledge things like cholesterol or any other downsides of saturated fat....
Because he's smart and knows that's all bullshit. Healthy animal = healthy fats. Farmed Walmart animal = unhealthy fats. The cholesterol from a healthy animal is what our bodies need to thrive.
@@anthonyfrey2992 Its basic common knowledge saturated fats raise LDL. But go off king, this home cook knows more than decades of scientific research. Kind of wild this basic fact needs explaining....
Animal fats are still bad for heart health. My mom had to have 3 stints put in. Could have died from a heart attack/stroke. You have to recognize that the more animal based diet of 50s had way higher heart issues vs today(specifically in the US)
Sorry but you got it wrong. This is just not true.
1. refined / cold-pressed oil
Refined oil is oil that has been “freed” of many components. This enables a longer shelf life and allows the oil to be heated to a higher temperature. It is said that the burning point is increased. The problem is that the components that have been removed are actually always valuable ingredients. Refined oil should be used for everything above 120°C /248°F. It doesn't matter whether it's olive oil, sunflower oil or anything else.
Cold-pressed oil contains all trace substances, nutrients and flavorings. This is great as a dressing, but becomes a problem when heated, as these substances carbonize earlier and become carcinogenic. This is the reason why virgin extra virgin olive oil should definitely not be used for cooking. The effect is not immediately noticeable, but it is definitely there.
2. Animal and vegetable fats
When it comes to the question of which fats are healthier, there is a clear indicator, contrary to what you suggest! It's not that the mixture makes the difference. In the ideal state there is a clear demonstrable indicator and this is the saturation of fats. Oils with polyunsaturated fatty acids are preferable to oils with saturated fats. Period. End of story. This can be found in any basic book on nutritional science, has been proven many times and has nothing to do with the industry. Now the question is, where are these unsaturated fats found? Mainly in animal products, but also in coconut oil, for example. But here too there is a clear trend. Animal products contain far more unsaturated fatty acids. Products from rural dwellers should be emphasized once again. Of all animal products, these are the most likely to contain saturated fatty acids.
Please don't make it sound as if the right balance between all products is the solution. Lard is definitely more harmful to health than refined rapeseed oil when it comes to frying. Cold-pressed olive oil is not for frying.
“Everyone”?
I'm just going to leave this link to Dr. Layne Norton, who is a health and nutrition researcher, in which he address many of the myths about seed oil. th-cam.com/video/_6lFal7Amuo/w-d-xo.html
Some people don’t eat flesh, so they wouldn’t use animal fats. Also animal fats are processed as it’s not being received from a living animal unless it’s butter, but to get the fats they have to be cooked to get them which is still processed. Butter and coconut oil and olive oil or even avocado oil are not as processed and don’t need to be cooked to render them. EVOO is more heart healthy and better for cholesterol as opposed to other fats.
Ah yes, the studies sponsored by the olive oil industry say olive oil is healthy, crazy.
bottle date is useless.. It can be stored in a warehouse for many month before it is "bottled"... The info you need is pick date or press date, anything else is worse than useless, its deceiving (And anytime i feel ANY of the marketing is being deceptive I tend to disregard ALL of their marketing)
Cook with it! More flavor 😋😋😋
Por favor?
I buy a large can of confi duck legs, i get the delicious duck legs and then im left with a liter of duck fat. Literally cheaper to get duck fat that way than buying a can of just duck fat lol.
Where is a good place to find beef tallow and beef grease? (American grown and processed beef)
Every major supermarket has it.. They even have Wagu beef lard....
Or look for a meat market. I’m in NM, we have plenty of them!!
the world trend is going to the direction of plant based diet, animal fat is just a niche, and is really bad for colesterol.
Its a mistake to look at fats in such a binary or simplistic way. When people used to use saturated fats more in cooking people also used to walk EVERYWHERE and consumed far far less. Those that didn’t did in fact become famously overweight. We’re talking wealthy and royal class people… the reason why overweight people used to be considered more the beauty standard is due to class structures. Not because it was healthier. People used to inbreed within the royal class and they figured out that was a mistake too… just because wealthy people USED to do it, doesn’t mean it was smart.
Fast forward to today… food is more or less plentiful in western countries and modern conveniences lower our daily activity. People drive, not walk to work in most places in the US. We use machines rather than elbow grease to do most of our daily chores.
So you combine old ways of eating with modern lifestyles… you’re going to get people who look like henry VIII but less gold and more neck beard. Its stupid. Modern lifestyles require modern diets… and that includes cutting down on the animal products and eating more whole grains, fruits and vegetables on top of more personal effort in being more active.
because marketing. a few years ago bone marrow was dog food now its at fancy restaraunts who found a way to sell you stuff they'd otherwise throw out
Is margarine trans fat in the US? Things may be different where I live...trans fats are banned and margarine is almost always non-hydrogenated.
Not anymore, trans fats were banned like 6? Years ago.
Could you grind the fat in a meat grinder so its even more small pieces
As a senior citizen, I can verify that processed oils have an inflammatory or arthritic type effect on some people. The other BIG issue is that CRISCO, along with many oils IS SOY BASED! It is next to impossible to find any processed foods that dont have soy either in oil form or in a lethicin that is used for solidifying or congeeling.
I for one have almost immediate leg/muscle pain from anything that has processed oils & especially soy.
I used to enjoy this channel but this is nothing short of an advert for a mass-produced, processed oil in a plastic bottle.
Next time maybe just disguise that in a cooking video.
Natural fats taste way better!!!
I started using beef tallow to cook with, the difference is amazing, less burning, better taste, I won't go back to cooking with oils and butter (and only butter if its at the end to flavor).
Stop overstating your titles man. not ''everybody'' is cooking with animal fats again. I'd even argue the title is a lie... And I don't appreciate being lied to for my click
Nice ad of olive oil in PLASTIC bottle 😂 comedy show!
To answer the title: because they bought into a stupid panic created by influencers who don't understand nutritional science
"Why everyone is cooking with animals fats again"
Because of fearmongering from chiropractors and people who shouldn't talk about nutrition.
Perfectly normal and rational comment from username "AlphaHoneyBadger"
@@arifhossain9751 I like Honey Badgers and they're freaking Alpha. These guys aren't even afraid of lions. how cool is this?
So, what's your point?
Also, ad hominem instead of an actual argument is also typical for people believing in fearmongering. :)
@AlphaHoneyBadger
You should be aware that Honey Badgers are used symbolically by the same people responsible for said fear mongering.
continue using your industrial byproduct canola oil then. Nobody cares.
The problem is that nutrition is barely taught in medical schools, and as long as big corps fund food studies we will never have good info. I'm 68. Went yrs with terrible sudden bouts of arthritic pain. No one could explain why I could go days just fine, then over a week literally barely be able to walk. Of course they just want to throw pills at it. After yrs of food elimination tests. I found most of my reactions are to soy. I challenge you to look at any packed foods, mixes, snacks that don't have soy in them, or an oil that is soybased. Luckily I love to cook & as long as I cook from scratch...I can run marathons!!
Seriously...just look in your pantry for labels& see how much as soy. Hope you never have an issue but if your loved ones have fleeting bouts of arthritic pain, pass the info on.
As soon as I entirely stopped consuming fake fats (factory made), my waistline shrunk and my battie (booty in Jamaican) grew. 😎😅
Here's the go-by. If you're doing it in a pan using heat, you use animal fat. If you're not cooking it, you use high quality extra virgin olive oil (drizzle). There is a right answer, and if you're heating the fat, you use as close to grass fed tallow or clarified butter if you're going way high in the heat.
Having grown up with dairy and hog farms in the family: I always lived and cooked under the motto: want not, waste not. As less processed food as possible. I eat all foods I want. I have no deficiencies in my blood but potassium. Petite and 105 lbs.
Yes I've noticed this as well! But for black people and southerners we never stop cooking with animal fats for tue most part 😂😂😂 it's just catching on more with the other folks lol
America is healing!
Lots of talk and not a single source given. Don't listen to this guy
As a chemist with 30+ years of experience in the food industry I can't believe this level of ignorance. Watch out your Dunning-Kruger, MikeG.
I'm just here for the dumb culture warriors.
5 years as a food chemist.
so are animal fats strictly worst for health than olive oil, sunflower and sesame seeds oils?
@@faintsmile3279 The link between high LDL and saturated fat intake is currently well accepted by the scientific community.
do you also think men can give birth? vegetable oil was made to be industrial lubricants and you clowns want us to eat it. yea ok walter white
Offer some expertise for us @gfer66. Knowledge is great and free to share!
I just finished reading "Dark Calories". I don't subscribe to calorie myths, but i switched from super processed fats to natural fats several years ago. I am a victim of the 80s, when the AHA said fat that is solid at room temp will be solid in your arteries. But broccoli won't be LOL. It was all a big publicity scam. I feel cheated out of decades of good health by following the processed is better than natural lie.
The cost of Graza though 😭😭😭 I’ve always wanted to try it but that scares me off
Shoutout to the 60 billion land animals who get murdered every year for carnist flesh addiction.
🥰🥰🥰🥰🥰
healthier, tastes better, less likely to cause cancer or be ultra processed slop
any studies that it’s healthier?
i found the opposite pubmed.ncbi.nlm.nih.gov/39133482/
@@0007JO None, more of the opposite
@@0007JO One of the few studies ever conducted (minnesota coronary experiment) shows that PUFA leads to worse outcomes. There are practically no other studies in the nutritional field that aren't extremely flawed.
First
Hi. I hope McDonald's sees this and bring back the original fried apple pie. Basically a heart attack in a small box but so good. Maybe you can make on as delicious and possibly even in the air fryer. Great channel. Have a nice day.
OooooooooOo
The problem with the USA food culture is really simple. We simply eat too much (including drinking the calories). We are trying to substitute carbs for protein so we can continue to eat more. I went on Wegovy over the summer, went from 232 to 205 and still dropping weight. In the past, I did a high protein, low carb diet, and that worked well since I was still consuming large quantities of food. However, now I will go through a Dunkin Donuts and eat a donut, some cake at dinner, etc. and I was actually in Ketosis eating cake the day before my blood test because my consumption is so much less overall. If you simply eat less, nothing is really your enemy. Harder said than done, as I need a med to get me there. Last, I have family that lives in Italy. They eat what they want (typical Italian diet of a lot of bread and pasta, occasional Gelato, etc.), and almost none of them are overweight. Why? Their overall consumption is less and their activity levels are generally higher (more walking).
If an animal has led a healthy life we can eat its fats with no problems. In all things, a balanced diet is important. Life is too short to eat badly.
Great video
GOD bless
Seed oil was an industrial byproduct never meant for consumption. They had to make money off it somehow- so they sold it as a food. We fell for it.
Use your brains instead of have them washed by marketing. Listen to the nona's and learn from them.
علي موحان💙💙💚💙💚💙💚💙💙💚💙💚💙💚💙💙💚💙💚💙💚💙💛💙💛💙💛💙💙💛💙💛💙💛💙💛💙💙💛💙💚💙💚💙💚💙💚💙💚
Who's Mohan?
The vegans have left the chat.................great information. Thanks Mike!
Eating animal fats isn't "natural" nor are they "unprocessed".
Animals naturally have fats 😂
@Dnite13 you think it's "natural" to scoop rendered animal fats out of a jar?
@SMABEM it came from cooking the meat 😂 100,000 years ago humans ate mammoth fat
I stopped eating animals completely because animals are sentient, have pain and feel emotions. They value their lives, I have no right to take their one life in order to make a sandwich.
Plants are sentient too
😂
Does a shark think before eating you
These animals that end up in a supermarket are not wild and would not have a life to begin with without demand for the meat
@airborneosborne4215 some animals are saved from factory farming and live out their lives in sanctuaries. Their visible joy is no different than a wild animals joy.
There's a very eye-opening book called The Big Fat Surprise: journalist Nina Teicholz took a very deep dive into the food pyramid (it's actually upside down), and found that everything we thought we knew about dietary fat is wrong.