Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

I heard chris masterjohn say one time that he wouldn't eat the fat from his stock that has been cooking for 10 hours.

On the other hand, ive heard many people recommend saving the fat after the stock has cooled and using it as tallow.

What do you think? Is the fat safe to consume?? Ive got a big batch of stock cooking right now. :)

flag	asked Apr 17 2012 at 23:51 matt 927●3●17

Celton · Answer 1 · 2012-04-18 00:17:22Z UTC

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I always do! It's delicious. I assume you are using ruminent bones, thus the fat is high in SAT FAT. Also, I'm assuming you are making your broth at a relatively low temperature, so the fat should be fine. Why would it not be safe?

answered Apr 18 2012 at 0:17

Celton
871●1●3●8

Me too. I thrive on it. And I don't think of it as "not pure" but "seasoned" with bits of meat, veggies and gristle. Yummy stuff and I don't think my stews would be half as tasty without it. – Nance Apr 18 2012 at 2:42

Jen · Answer 2 · 2012-04-18 00:31:23Z UTC

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I allow my broth to cool, remove the layer of fat, rinse in cold water quickly and pat it try with paper towel. Then I put it in a glass jar and keep it in the fridge, using the tallow to cook cauliflower, mushrooms, etc in a pan.

answered Apr 18 2012 at 0:31

Jen
3,076●1●5●14

That's exactly what I do. So good. And makes it easier to cut down on dairy (butter). – January Apr 10 at 22:25

Don · Answer 3 · 2012-04-18 00:03:38Z UTC

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I don't. Fat's cheap, and the fat skimmed off a cooled stock pot seems to not be very pure. Consider high quality coconut oil is only $58/gallon delivered in the U.S.

answered Apr 18 2012 at 0:03

Don
789●3●10

	where do u get coconut oil for $58 a gallon?? im tinkering with my diet and am not eating butter at the moment so im looking for a good fat source. For some reason tho coocnut and beef doesnt really appeal to me – matt Apr 18 2012 at 0:07
	what about bacon fat? i bake my bacon on sheets of tin foil in the oven then drain off the fat. i have more than i know what to do with. – Renee Apr 18 2012 at 0:13
	You're lucky you have accessible 'cheap' resources for quality fat! – Celton Apr 18 2012 at 0:15
	"where do u get CO....." Nutiva at their website, delivered in U.S. (Don't buy a gallon of anything before trying it first) I don't care for CO with eggs, but it's great with meats when using herbs and spices like garlic and ginger. Any strong seasoning completely overpowers the light coconut flavor. It's great for stir fry. CO is very shelf stable. It's one of the few products I'll buy in bulk. – Don Apr 21 2012 at 20:36

JeJ · Answer 4 · 2012-04-18 02:39:06Z UTC

I'm a bit picky, so it depends. If I roasted and rinsed the bones beforehand and skimmed throughout, then I use the fat and it is excellent. However, if I just throw some bones in a pot and ignore it for the whole time, it gets kind of a scummy, gummy flavour, especially with beef bones. It's worth it to treat it with a little love, because it's a great fat source!

Mirian · Answer 5 · 2013-04-10 21:55:31Z UTC

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I pressure cooked the bones for 5 hours. Is it okay to eat the fat?

answered Apr 10 at 21:55

Mirian
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Is it safe to eat the fat from bone stocks??

5 Answers