CastlevaniaNut18 Posted January 14, 2023 Share Posted January 14, 2023 I've been expanding my cooking a little more lately, thanks to watching so many videos on friggin' FB and Instagram. And I love using my new cooking knives! Tonight was homemade fries in duck fat with salt, fresh parsley and parmesan cheese. I've never done my own fries before and these were easy and turned out great. Also my first time using duck fat. The main dish was a couple ribeyes that I swiped some wagyu beef tallow on before adding a little seasoning and tossing them on the grill. Husband and I were extremely please with this meal. The duck fat is expensive and a lot of calories in this one, so it won't be a regular thing, but it was a great indulgence. Any suggestions for other recipes using duck fat? I still have a decent bit and it expires in May. 2 2 4 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted January 14, 2023 Share Posted January 14, 2023 Frying potatoes in animal fat is great. Beef tallow is usually cheaper, and another good option. Quote Link to comment Share on other sites More sharing options...
CastlevaniaNut18 Posted January 14, 2023 Author Share Posted January 14, 2023 2 minutes ago, sblfilms said: Frying potatoes in animal fat is great. Beef tallow is usually cheaper, and another good option. Yeah, I have this giant tub of wagyu tallow that I'll try on fries at some point. I used it on the steaks tonight. Cost the same as the duck fat, but double the amount. I just felt like going all fancy this time. 1 Quote Link to comment Share on other sites More sharing options...
Brian Posted January 14, 2023 Share Posted January 14, 2023 I have used it to make some fried rice once. Turned out petty good. 1 Quote Link to comment Share on other sites More sharing options...
Remarkableriots Posted January 14, 2023 Share Posted January 14, 2023 That looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
Air_Delivery Posted January 14, 2023 Share Posted January 14, 2023 I have those same plates also 1 Quote Link to comment Share on other sites More sharing options...
SoberChef Posted January 14, 2023 Share Posted January 14, 2023 If you ever decide to smoke a brisket, the beef tallow comes in handy for that. Also, smothering it on and/or using that fat to fry the steak is solid. Personally & especially when obtaining a good piece of steak (preferably dry aged), I reverse sear my beef after further dry aging it for at least a day, no more than 2, with a liberal amount of kosher or sea salt. I prefer reverse searing my steaks above any other method. Furthermore for usage of both the tallow & duck fats, roast literally any veggie in an oven and it will be superb! (FAT = FLAVOR!) By the way @CastlevaniaNut18wasn't it you that had made a thread awhile back about obtaining knives? What did you end up getting? For myself this weekend, between Rick Bayliss educating me on the divine nature of avocado leaves when making barbacoa (w/ short ribs) in a slow cooker as well as this super easy creamy cilantro slathered spatchcock chicken, I'll be eating well over the next few days! 1 Quote Link to comment Share on other sites More sharing options...
CastlevaniaNut18 Posted January 14, 2023 Author Share Posted January 14, 2023 @SoberChef, yeah, that was me. I first went with the Wusthof 6" chef's knife and I love it. It's my go to knife now. I also order some knives from this site called The cooking Guild and I've really liked them so far, too. They're high carbon steel, so they require more care, but they're sharp and look great. I've liked them so far. Got an 8" chef's knife, a 5" petty knife, a fillet, and a hanta. 2 Quote Link to comment Share on other sites More sharing options...
best3444 Posted January 14, 2023 Share Posted January 14, 2023 Looks better than the chicken caesar wrap I had last night. Nice work! 1 Quote Link to comment Share on other sites More sharing options...
Biggie Posted January 14, 2023 Share Posted January 14, 2023 I’m having Long Horns for lunch 1 1 Quote Link to comment Share on other sites More sharing options...
SuperSpreader Posted January 14, 2023 Share Posted January 14, 2023 Wow, looks amazing! @Joe probably wants to see this 2 Quote Link to comment Share on other sites More sharing options...
unogueen Posted January 15, 2023 Share Posted January 15, 2023 Beef fat is particularly good as a general purpose deep frying oil(NOT PROTEINS). If you ever getting whole cuts, render then trimming for delicious sides all year. 1 1 Quote Link to comment Share on other sites More sharing options...
CastlevaniaNut18 Posted January 16, 2023 Author Share Posted January 16, 2023 So tonight I air fried some pork chops and did veggies on the side. Just sliced up some squash, zucchini, asparagus and onions with some minced garlic and Cajun seasoning. Instead of using olive oil, I used the wagyu tallow and daaamn, that’s some good shit. 1 Quote Link to comment Share on other sites More sharing options...
Joe Posted January 16, 2023 Share Posted January 16, 2023 Looks unbelievably good! Quote Link to comment Share on other sites More sharing options...
Guest Posted January 16, 2023 Share Posted January 16, 2023 Also, if you like lemony stuff, a good lemon potato recipe friend in animal fat is phenomenal. Quote Link to comment Share on other sites More sharing options...
CastlevaniaNut18 Posted January 20, 2023 Author Share Posted January 20, 2023 I’m really in a cooking mood. I just bought a new cast iron skillet, a Lodge brand. I had one, it belonged to my great-grandmother, who was born in 1898, so it’s old as hell. Also looking into trying this Iberico pork. Looks great and I wanna see if it’s worth the hype, since I’ve never been a giant pork eater. 1 Quote Link to comment Share on other sites More sharing options...
gamer.tv Posted January 20, 2023 Share Posted January 20, 2023 On 1/16/2023 at 4:29 AM, sblfilms said: Also, if you like lemony stuff, a good lemon potato recipe friend in animal fat is phenomenal. Cooking your friend isn’t kind, even if they’re only recipe friends Quote Link to comment Share on other sites More sharing options...
AbsolutSurgen Posted January 25, 2023 Share Posted January 25, 2023 I roasted a duck last week, and was shocked by the amount of Duck Fat that was left over in the roasting pan. Thinking of using the duck fat to make some Hasselback potatoes this weekend. 1 Quote Link to comment Share on other sites More sharing options...
unogueen Posted January 26, 2023 Share Posted January 26, 2023 12 hours ago, AbsolutSurgen said: I roasted a duck last week, and was shocked by the amount of Duck Fat that was left over in the roasting pan. Thinking of using the duck fat to make some Hasselback potatoes this weekend. They're waterbirds. They're greasy as shit. Enjoy your sides. 1 Quote Link to comment Share on other sites More sharing options...
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