5

votes

As you adapt to Paleo, what is your new favorite fat, and what recipe would you recommend?

Answered on August 19, 2014
Created September 07, 2013 at 12:44 AM

Coconut oil, ghee, and bacon grease are at the top of my list right now.

I'm thinking that I should branch out, and I was hoping you could lay some tips and links to recipes here.

Many thanks, and Happy Eating!

Medium avatar

(10558)

on October 16, 2012
at 04:19 PM

The downside of duck fat is the low yield. For me a 5 lb fatty duck carcass with skin renders about a cup of fat. So it gets used for special occasions.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on January 07, 2011
at 06:28 AM

It's a pretty orthodox way in which to break paleo law.

5e36f73c3f95eb4ea13a009f4936449f

(8280)

on January 07, 2011
at 01:27 AM

Margarine always tasted funky to me. I think the big reason people switched was the anti-fat craze in the past.

D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 06, 2011
at 07:44 PM

My local Byerly's grocery store carries Purity Farms ghee (also available online at www.purityfarms.com), and most any Indian grocery store will have it as well.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on January 06, 2011
at 02:04 AM

i'll cosign original posting, which is brilliant.

1a8f3b2b29419ab65f78271eecd82862

(230)

on January 06, 2011
at 01:37 AM

the local Costco sells half gallons of the stuff. I'm poor white trash having been unemployed for a year so Costco will have do till I can get it from a local source.

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on January 05, 2011
at 09:54 PM

Sounds delicious!

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on January 05, 2011
at 09:53 PM

Sounds delicious@

D30ff86ad2c1f3b43b99aed213bcf461

on January 05, 2011
at 08:36 PM

+1 on avocado oil's unique taste.

D30ff86ad2c1f3b43b99aed213bcf461

on January 05, 2011
at 08:35 PM

Yum. I plan on trying this soon!

E2b9c679315c7c9c7265783dde89f350

(1303)

on January 05, 2011
at 07:01 PM

Bone marrow is amazing! I have a favorite veggie blend (broccoli, carrots, and water chestnuts) that I mix the roasted marrow into. A little fancy sea salt and it's gold. Though, to be fair, it's mostly the broccoli that it tastes amazing on, as the carrots are quite sweet and tend to over power the rich marrow flavor.

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on January 05, 2011
at 06:03 PM

How/where do you find 40% whole cream? (In most stores, I think it's 36% or 37%, but I could be wrong.)

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on January 05, 2011
at 05:25 PM

Oh and you can get ghee at many regular grocery stores in the Indian section.

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 05, 2011
at 04:30 PM

i just drooled on my keyboard. i picked up heart for the first time last weekend and liked it much more than i thought i would. i may have to try this way out...

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 05, 2011
at 04:29 PM

thanks alot, adam. i'll pick up some this weekend...

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 05, 2011
at 04:18 PM

I will definitely read the details before I pick it up! Thank you. I never "counted" fat during my calorie counting, it wasn't something I worried about, but adding it in is a whole new world.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on January 05, 2011
at 03:28 PM

@ LuckyBastard: You are in D.C. right? http://www.dcindia.us/grocery.html

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on January 05, 2011
at 03:26 PM

And yes, I'm still adding fat into my diet while fighting against years of habit avoiding it. I'm getting better at it, and I'm feeling much more energetic and losing the fat off of my own frame.

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 05, 2011
at 03:26 PM

thanks guys. i do have a whole foods about 4 or 5 blocks away from work.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on January 05, 2011
at 03:25 PM

Just remember, as long as no-one has dyed it (like some of the cheap ones from India) bright yellow means grassfed.

Bc2110309df459e4fd6c8dab58e364ab

(1096)

on January 05, 2011
at 03:23 PM

you can make ghee, too. http://yogaholidays.net/magazine/ghee.htm

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 05, 2011
at 03:16 PM

I am coming over for dinner!

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 05, 2011
at 03:15 PM

I saw ghee and both of my local health foods stores.

C0fcb48d7da4f76fac17318efd2cd6b8

(4069)

on January 05, 2011
at 03:13 PM

I second duck fat, my new favorite fat. Delicious and delectable. OH, and durable, 'cause it seems to last a long time in the fridge and it doesn't smoke or turn weird in a hot pan.

D30ff86ad2c1f3b43b99aed213bcf461

on January 05, 2011
at 03:09 PM

pureindianfoods.com is one online source if there's no Whole Foods nearby.

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 05, 2011
at 03:03 PM

love coconut oil also. but where do you find ghee? i hear everyone raving over it but i have no idea where to find it...

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 05, 2011
at 03:02 PM

bacon grease FTW!!!

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20 Answers

best answer

9
D30ff86ad2c1f3b43b99aed213bcf461

on January 05, 2011
at 02:58 PM

Roast a duck (good picture-heavy tutorial here and also one on MDA) and use the duck fat to roast some cubed root veggies (if you do potatoes, duck fat is great on them!).

Avocado oil, tamari, and a little bit of orange juice make a great combo for drizzling on chicken just before roasting, too. Feel free to add some Brussels sprouts to the pan to roast alongside the chicken.

Finally - when summer blueberries are in full season and very sweet, drizzle a little macadamia oil, balsamic vinegar, and add a bit of cocoa powder, cacao nibs, and chopped walnuts (Picture/full recipe here). Toss to coat. Mmmm!

C0fcb48d7da4f76fac17318efd2cd6b8

(4069)

on January 05, 2011
at 03:13 PM

I second duck fat, my new favorite fat. Delicious and delectable. OH, and durable, 'cause it seems to last a long time in the fridge and it doesn't smoke or turn weird in a hot pan.

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 05, 2011
at 03:16 PM

I am coming over for dinner!

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on January 06, 2011
at 02:04 AM

i'll cosign original posting, which is brilliant.

Medium avatar

(10558)

on October 16, 2012
at 04:19 PM

The downside of duck fat is the low yield. For me a 5 lb fatty duck carcass with skin renders about a cup of fat. So it gets used for special occasions.

6
C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on January 05, 2011
at 02:57 PM

Bone marrow! So delicious. I like to stick some beef shanks in a crockpot with red wine and lots of garlic and rosemary, then shred the meat and mix all the delicious marrow back into it.

For cooking, I've been partial to lard lately. :)

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on January 05, 2011
at 09:54 PM

Sounds delicious!

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on January 05, 2011
at 09:53 PM

Sounds delicious@

E2b9c679315c7c9c7265783dde89f350

(1303)

on January 05, 2011
at 07:01 PM

Bone marrow is amazing! I have a favorite veggie blend (broccoli, carrots, and water chestnuts) that I mix the roasted marrow into. A little fancy sea salt and it's gold. Though, to be fair, it's mostly the broccoli that it tastes amazing on, as the carrots are quite sweet and tend to over power the rich marrow flavor.

5
9f2b5def0bc7fd8ad615637d1ffeb9ec

on January 05, 2011
at 04:05 PM

Love, peace, and bacon grease!

4
1a8f3b2b29419ab65f78271eecd82862

(230)

on January 05, 2011
at 06:01 PM

Bacon grease, coconut oil, 40% milkfat whole cream. Dice up some bacon and cook it down, throw some diced onion, sliced Brussel sprouts and green pepper, simmer on med temp till the sprouts are softer then finish with some cream and cook it down to a thick sauce and season as you see fit. Dinner 3x a week at least.

D30ff86ad2c1f3b43b99aed213bcf461

on January 05, 2011
at 08:35 PM

Yum. I plan on trying this soon!

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on January 05, 2011
at 06:03 PM

How/where do you find 40% whole cream? (In most stores, I think it's 36% or 37%, but I could be wrong.)

1a8f3b2b29419ab65f78271eecd82862

(230)

on January 06, 2011
at 01:37 AM

the local Costco sells half gallons of the stuff. I'm poor white trash having been unemployed for a year so Costco will have do till I can get it from a local source.

3
F8c63410ad2ade1978775862befb95ff

on January 05, 2011
at 03:29 PM

I have a penchant for heart at the moment, either beef or lamb. Cut out the valves, stuff with a mix of lard and veg diced in a blender, sew/skewer closed, pop into a roasting tin with some sort of liquid (I prefer cider but you could use stock or plain water), cover with foil and roast on low for a few hours, basting regularly. The lard melts into the meat making it beautifully tender and the juices merge with cider to make an excellent gravy. At the same time roast parsnip/carrot strips with a touch of honey drizzled over them, then present on a steamed savoy cabbage leaf... gorgeous!

66e6b190e62fb3bcf42d4c60801c7bf6

(12407)

on January 05, 2011
at 04:30 PM

i just drooled on my keyboard. i picked up heart for the first time last weekend and liked it much more than i thought i would. i may have to try this way out...

3
7e746be2f0e550a8cd7df881322ae705

on January 05, 2011
at 03:17 PM

Coconut oil, butter, bacon fat in that order. It's about all I've tried so far. The idea of ADDING fat into my diet has been hard to grasp. I am doing it slowly but surely. I totally plan on picking up the ghee next time I see it, thanks to you Adam!

7e746be2f0e550a8cd7df881322ae705

(18701)

on January 05, 2011
at 04:18 PM

I will definitely read the details before I pick it up! Thank you. I never "counted" fat during my calorie counting, it wasn't something I worried about, but adding it in is a whole new world.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on January 05, 2011
at 03:25 PM

Just remember, as long as no-one has dyed it (like some of the cheap ones from India) bright yellow means grassfed.

B3c62d89cd47b7d7209b6a99243d0ded

(10778)

on January 05, 2011
at 03:26 PM

And yes, I'm still adding fat into my diet while fighting against years of habit avoiding it. I'm getting better at it, and I'm feeling much more energetic and losing the fat off of my own frame.

2
61b801de5dc345b557cd4623d4a4f26b

(2682)

on January 05, 2011
at 07:35 PM

I started with butter and found it so much more amazing than margarine, I don't know how people made the switch from butter to margarine in the first place! I love butter.

I recently started using bacon grease and that stuff is grand. I'd never even thought to use it for cooking before. Now I fry up some bacon and then cook up my eggs right in the bacon grease. It is the most delicious way to eat an egg. 8) It's also the best for pan-frying potatoes.

I finally found some heavy cream (it was strangely hard for me to find) and I absolutely love the stuff. Even though it says 0g of sugar (per serving, of course...), it is so sweet to me I go easy on it b/c there's no way there's not any sugar in it!

I will check out my local Whole Foods for ghee. I have been wanting to experiment with it.

5e36f73c3f95eb4ea13a009f4936449f

(8280)

on January 07, 2011
at 01:27 AM

Margarine always tasted funky to me. I think the big reason people switched was the anti-fat craze in the past.

2
50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on January 05, 2011
at 06:10 PM

I recently started using Rendered Duck Fat. Great stuff

2
Bc2110309df459e4fd6c8dab58e364ab

(1096)

on January 05, 2011
at 03:14 PM

I have been using avocado oil a lot recently as well. It's so versatile!

I use it to marinate fish (mixed up with lemon zest, juice and fresh herbs, salt & pepper), brushed over chicken breasts with herbs before grilling, drizzled over steamed artichokes, mixed into guacamole, drizzled over spinach, avocado, and orange salad, and to sear pretty much anything. The other day I used it instead of mayo (mixed in with the yolks, salt, and paprika) to make deviled eggs. It was great! I've really grown fond of the flavor.

D30ff86ad2c1f3b43b99aed213bcf461

on January 05, 2011
at 08:36 PM

+1 on avocado oil's unique taste.

1
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on January 06, 2011
at 09:09 PM

Tallow is great for frying potatoes. If you ever want to wow someone with your hashbrowns, use tallow. I also used some ghee which I think adds a nice flavor.

Ghee/butter is also wonderful. I put it on spaghetti squash and steak.

Amd my very favorite of all, thick raw heavy cream that is a gorgeous light yellow color and has the consistency of pudding. I will whip it with vanilla and maybe a bit of stevia. It goes well on berries. You can also make ice cream!

1
D46ac97215cc67da4869fe46ea84b435

(40)

on January 06, 2011
at 06:02 PM

What I love for salads (cold) is pumpkin seed oil. It's pure heaven, but not for heating.

1
B3c62d89cd47b7d7209b6a99243d0ded

on January 05, 2011
at 07:05 PM

I have a shaved slices of grass-fed ribeye cooking up in ghee right now. Then I'll cook some eggs in the combined fat.

Turkey bacon is much improved by cooking it in lard. Heh.

1
Medium avatar

on January 05, 2011
at 06:34 PM

I go through so much pasture butter that I suspect that I am breaking a little-known law on the books.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on January 07, 2011
at 06:28 AM

It's a pretty orthodox way in which to break paleo law.

1
531db50c958cf4d5605ee0c5ae8a57be

on January 05, 2011
at 05:27 PM

Red palm oil. It's great for frying fish. Gives great flavor. Recipe is simple: add salt and, if this is too spartan, some curry powder and cinnamon. I imagine it would be great with pork, too. I can definitely see frying my pork chops in the stuff.

1
52cae90a114ca8f0404948e2b7ccb7ef

(1595)

on January 05, 2011
at 03:32 PM

Tallow. Tallow. Tallow.

0
Ef777978cfeb8fbdd18d75c4f6c4cb23

on October 16, 2012
at 02:27 PM

Lambs liver. No messing about with marinating in milk. Simply fry for 2 mins on each side, eat as rare as you dare and serve with pickles.

Double cream: Is that what you 'Mericans call Heavy Cream? My tub says it's 48% fat (from Jersey) and IT. IS. HEAVEN. with blueberries, raspberries and or strawberries.

0
319cdfcd8ec0467f34a3c5aeb2a5e045

on October 16, 2012
at 08:03 AM

I like certain fats for certain things...although I've never met a fat that scrambled eggs didn't like.

Beef: seasoning cast iron pans, cooking onions and root veg, cooking steak Chicken (Am I the only person that saves chicken drippings?) pate' if I'm cooking multiple pastured chickens, frying cabbage-yum. Bacon fat: eggs, steaks, veggies, one of these days spinach salad if I ever get around to it, German "potato"(really cauliflower) salad if I'm craving it enough to chop up a cauliflower Pork fat: cleaning cast iron pans. Olive and Seed oils: Marinades, dressings, and fish
Butter: Broccoli, Sweet Potatoes ( too expensive and easy to burn to cook with it)

0
58cc17a77bca6e503dcf6bf6471b76a1

(478)

on February 22, 2011
at 07:56 PM

Homemade ghee, coconut oil, avocado oil and butter :) I want to use lard but I can't find any pastured raised pork around here so making lard from conventional pork fat might not be the best choice for me.

0
135ea7e598ac8517e26ac2896309e776

(161)

on January 07, 2011
at 07:30 AM

What really goes nice together as a snack are nuts, butter and honey. I guess some coconut oil would taste fine with those too.

Another thing I eat since going paleo is cinnamon spreaded over a banana or an apple.

And I always take some veggies, put them in the pan, frie them in coconut, add some eggs to it and butter it. Voila. It almost doesn't matter which veggies you take. I suggest you try some you like first, but this really turns out very good with an enormous range of veggies.

Plus it's pretty cheap and goes nice with any kind of meat too. Paleo cooking is so simple.

But I gotta admit I am probably not the best person to give advice on nutrition since I rely on supplements to achieve the recommended intake of nutrients every day.

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