I live in Nairobi, where there's an interesting variety of meats that you can't find elsewhere, but also a huge absence of easily available meats and meat by-products stateside. I recently found a guy who delivers all manner of German products, one of which is Goose Schmaltz. I know the omega profiles of poultry meat aren't ideal, but how does that transfer to the rendered fat? Which also had me thinking about tallow and lard as well:
What's best (taste, nutrition, etc)? Anyone know of a comparison chart? How do you like to cook with them?
According to this study (which unfortunately doesn't include lard):
100 grams of beef fat from a feedlot (grain fed) cow has about 44 grams of saturated fat, 44 grams of monounsaturated fat, 5 grams of polyunsaturated fat, and an omega 6:3 ratio of 6.4.
100 grams of chicken breast fat (also probably grain fed) has about 35 grams of saturated fat, 35 grams of monounsaturated fat, and 25 grams of polyunsaturated fat, with an omega 6:3 ratio of 18.5 (ouch).
Source matters of course. Pastured and whatnot will have different fats and better ratios. Either way, I favor beef fat nutritionally. Taste wise I favor schmaltz. You just can't make better french fries than with poultry fat in my humble opinion.
Mark Sisson has a great post on various animal fats: http://www.marksdailyapple.com/yet-another-primal-primer-animal-fats/
Goose and duck fats are lower in PUFA than chicken fat (11g, 13g, 31g respectively).
Flavor-wise I like tallow the best, but the stuff I make has a pretty strong flavor, so it has to go well with what I'm making.
The store-bought lard I've used has always had petty mild neutral flavor that didn't effect taste of the final dish much, if at all.
I have very little experience with chicken schmaltz. I would say the strength of the flavor lies between tallow and lard.
I've carefully rendered my own beef suet and pastured pork leaf lard (because I know they are such healthy fats!)...they both turned out snowy-white and perfect-looking (not browned at all). However, unfortunately, I don't care for the smell of either. Overly rich and gamey smell.
As far as taste and smell goes, I prefer chicken fat rendered with onion (schmaltz) for savory foods. And 100% organic palm shortening for baking.
A lot of paleo people also like coconut oil...but I don't care for the smell of that either when it is hot. Although I do use extra virgin coconut oil for uncooked desserts.
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