Any Home Bakers Here?

[wyoDreamer]

Because of the lower Saturated fat, Tans fat, and cholesterol, it would seem that the Goose fat is healthier for someone who is watching their cholesterol.

 

[jnicholes]

Because of the lower Saturated fat, Tans fat, and cholesterol, it would seem that the Goose fat is healthier for someone who is watching their cholesterol.

That’s what I was thinking!

 

[wyoDreamer]

If you were just straight-up counting calories and fat, the butter might be considered be better.

Did you happen to see if they listed the smoke-point for the goose fat? I am curious if it can handle higher temperatures than butter.

 

[jnicholes]

Butter smoke point is about 302, goose is 374.

 

[rjohns39]

I've seen some old recipes that call for adding goose or chicken fat to butter when frying in butter... Assume that is to increase the smoke point without significantly changing the flavor.

 

[pennyJo1960]

Morning Bakers

 

[wyoDreamer]

Butter smoke point is about 302, goose is 374.

THANK YOU.

We like to use ghee for pan frying. most sites list ghee at 485 degrees

 

[ronott1]

THANK YOU.

We like to use ghee for pan frying. most sites list ghee at 485 degrees

I purchase Ghee from Costco in a very large jar. I love it!

 

[R2elk]

I've seen some old recipes that call for adding goose or chicken fat to butter when frying in butter... Assume that is to increase the smoke point without significantly changing the flavor.

Way back when, I had plastic plates. I would eat spaghetti off of them and the spaghetti sauce would stain the plates and would not wash off. When I would eat duck off of the same stained plates, if I left them set for a few hours with the duck fat still on the plates, the duck fat would dissolve the spaghetti sauce stains and the plates would once again look fine after they were washed.

 

[pennyJo1960]

Really I have a jar of ghee but have not used it so far May have to change my thinking