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I decided to cook a batch of eggs. And, decided to use the duck fat.
It just isn't what I once thought it was. Though, perhaps, it goes rancid much faster than thought? No. It wasn't rancid. I would have smelled that. So, what was the problem? Does duck fat just not go well with eggs? The eggs are good. That I know.
I use the float test, with eggs. And look them over, after cracking them and placing them to cook. No, it was the duck fat. Too... something. It's not like I used all that much. Just enough to coat the surface, providing a thin layer. But those eggs tasted... off. Not the eggs, the fat. Something... too thick? Too thick? Something. All I know is I won't use that for eggs again. It does work with steaks.
I put just a dab down, put the steak on top, and let it go for about five to seven minutes. Then flip and let it go about the same time (very thick steaks, can handle that). On high, though that varies. My local altitude being 4,500 feet, give or take, makes a difference. Still, that's... fairly hot.
I just won't use this for the eggs. They are... inedible, really.
It's 58 out there. A small storm came through. After a bit of rolling thunder, much earlier, I didn't hear anything. But when I went to do the eggs, it was obvious that it had rained. A cool day. Still partly cloudy, though it looks to be clearing up.
Anyway. I'll have to think about what to use for fats on the griddle. At least for eggs. Coconut is okay, though can impart a bit of a sweet taste. Butter can be okay, if cooking at very low temps. Tallow isn't bad, if it's tallow you can trust. An absolute no on lard. Ghee would be good, if that could be found at a right price. Hmm... might see if that is available at the farmers market, affordably.
It isn't that expensive, even using rather reasonable butter. But the rates they charge, to lift even a finger, these days, means it might be out of my price range. And I'm just not going to pay a fortune for a few dollars in products and effort. Though, if they would make, say, twelve pints, for forty plus butter? I'd do something like that. Just store the extra in the fridge... to make it last longer, not by necessity. Unsalted, mid-tier butter. With only cream as ingredients? If... that can even be found? Bleh.
I know some locals, but not many. I don't want to ask the few I know to do more things. And, I'd have to trust people. Some will take quality butter, for themselves, and use generic for you. People... some people... like being clever? I don't know. I could try it myself, but I'm just not up to that sort of effort. Barely getting showers in, and making medical appointments. But cooking is back on the doable list. Though finding a better fat, for frying eggs, is... a next problem. Later.
"I decided to cook a batch of eggs. And, decided to use the duck fat."
ReplyDeleteBefore I read any further... "I got a bad feeling about this..."
What do you use? Bacon grease, for me, is out. I can't do bacon. And... besides, when I have tried to fry eggs where I had fried bacon, that never worked. Can't really store the fats from that, or other things, well.
ReplyDeleteButter works, if you fry low. Which... is annoying. Ghee works too, if you have any you can trust. Same with tallow, if you find good tallow. It's becoming quite hard to find actually good food.
Tried a bunch... butter and fat work for me (bacon too, haven't had any in a while, sodium...) Low heat slower cook. Avocado oil & sesame oil for some things, like the avocado for a garlic tuna (half) sashimi (sear in BLAZING hot oil heavy garlic, flip 2,3,4, quick, eat) sesame for flavor.
ReplyDeleteCan't do the sesame, seed oil. Regardless of diet, I'd avoid that like the plague. Sure, asians eat that like candy. They also gobble white rice. At least when they eat soy, they ferment it. But they eat... everything.
ReplyDeleteI can't do avocado oil. Did try it, just... not my thing. It has an off taste, to me, too.
I'll keep looking for better tallow, and maybe real ghee. The duck fat is good for meat, just not eggs. My first attempt at that. So, fair enough. Bleh.
Thanks. I may use butter, and really low temps. Annoying, but it does work.
Perhaps I am becoming too picky. But some things just don't work. And... carnivore does work, if you can get on it, then... catch the wave.
Spent an hour (more?) watching toob o' U... How to make Butter... interesting, Laura Ingalls... updated.
ReplyDeletePicked up the taste for sesame in Hong Kong, oil over "beef"? tips and rice noodles, garlic and onion. Sidewalk noodle bar across the street from an "Engligh" pub. Good Stuff.
ReplyDeleteOh. I can make butter. But, for the good cream? It's pretty expensive. Then add in the hour it'll take to separate (if you do it cool, which is best), then form, and possibly put in molds?
ReplyDeleteIt's a lot of work for... a bit of butter. You do have buttermilk, when it's done. But, that buttermilk isn't the same stuff they sell in the store, doesn't work well for buttermilk goods. Blah.
Still, a good thing to know? Oh, and a quart of cream will get, like, a third of a pound of butter?
Did they wash the butter with water? Gotta do that, or it'll go rancid so fast your head will spin. Ugh. Always some little detail to trip you up, or that they don't add to keep you from doing something twice.
Ice water rinse x3.
ReplyDeleteWell, some may argue. I have it that it is rinsed until clear, which would take several to many. But... that they indicated washing was needed, but not until the water runs clear... Still, the better of many instructions I have heard.
ReplyDeleteYes. I am picky. If there are reasons for that.