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Simple Tip: Chill Broth to Skim Fat
If you're making chicken broth, stock, or any type of clear, meat-based soup this Winter, keep in mind that chilling the soup will make skimming excess fat much easier.
It may be hard to discern fat from broth when it's warm, but when the liquid has been chilled, any fat turns white, congeals, and rises to the top. Skimming it off — which is a cinch when done with a large spoon — means you'll be left with a soup that's less greasy and has more concentrated flavors.
Biggest Headline of 2008: Year of Bacon
In many respects, 2008 was a rough year, but let's not forget that there were some great things that came out it — namely, the rise of bacon. Along with its brother, pork belly, we declared bacon to be one of the trendiest ingredients of the year. Hopefully, its distinct smoky flavor and marbled, chewy-crispy texture will make it a timeless classic.
Where's The Meat?
I love bacon, there's something about the smell, texture and flavor that just makes me drool, drool, drool. And as much as I love the fatty portions of the meat, we all know it's about how well they combine. You need a good proportion of meat to fat in order to make it work well.
Baking with Applesauce
There was an interesting discussion over at the Kitchen Goddess group regarding the substitution of applesauce for oil. Lucky for us, FitSugar heard about it and gave us the lowdown.
Now you might be asking yourself, could this really taste good?
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Bacon Fat Candle: Love It or Hate It?
Most of you prefer crispy bacon to its chewy counterpart — but how about bacon in candle form instead?
Rather than oh-so-predictable bacon vodka and bacon chocolate, Rick Gresh, the chef at David Burke's Primehouse in Chicago, is serving guests bacon candles. The votives are made of rendered bacon fat and a vegetable-based wick, and as they melt, are poured over dry-aged steaks and rare scallops to impart a rich, smoked aroma.
Low-Fat Red & White Dessert For the 4th
Sorbet is a great alternative to ice cream. It's perfect for those who are lactose intolerant, refreshingly fruity, and way lower in fat. While it's great served alone in a delicate little bowl, it's more festive as part of a super simple frozen dessert.
Burger King Turns Trans Fat Free
Yesterday, Burger King announced that all of its restaurants in the US and Canada have made the switch to cooking with trans fat free oils. The second most popular fast food chain also announced that all of its menu items, including baked goods, will contain zero grams of trans fat by Nov. 1 — earlier than the company anticipated.
Happy Hour: Fat Prince
Like bitters, maraschino liqueur is an essential ingredient in many classic cocktails but serves an opposite purpose. The cherry-derived spirit offers just a hint of sweetness that's not at all syrupy. I particularly love cocktails that combine bitters and maraschino, as the competing elements come together for a very complex taste.The festive Fat Prince challenges (in a good way) the taste buds even more, with earthy rye and a float of Brut champagne.
This Is Why You're Fat: Love It or Hate It?
Less is more — except when more is more. At least that's the principle behind a new website, This is why you're fat. In the last several days, the food porn site has skyrocketed to Internet fame with its Would You Eat This?-worthy images, which include everything from a colossal breakfast chimichanga to a pizza topped with corn dogs.
Dessert Without The Guilt: Low Fat Banana Mousse
I know I'm guilty of posting far too many delicious, drool worthy desserts that are full of fat, butter, cream, chocolate, and everything else bad for us. To make up for all of the fattening recipes, and to please my dear friend FitSugar, I recommend that we make a creamy dessert that is low in saturated fat, cholesterol, and sodium! The smooth mousse takes its full balanced flavor from real ripe bananas and makes a nice finish to a heavy grilled meal, a crisp filling salad, or a cheesy sandwich.
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