3

votes

How to make fat palatable?

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

When it comes to fatty steaks, the texture of the fat really grosses me out, but I know that its good for me to get my fat from something other than coconuts ONCE in a while- does anyone have any suggestions as to cooking methods that will make it nicer? I sadly have no slow-cooker or crock-pot-type-thing. Thanks all!

77877f762c40637911396daa19b53094

(78467)

on February 18, 2012
at 11:50 PM

An easy way to low simmer it is in the oven- set at about 225F and it should be fine.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on February 18, 2012
at 10:10 PM

Sure, but sometimes I like the more neutral taste of lard. You can be sure I do save bacon fat though!

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on February 18, 2012
at 07:23 PM

Yup. I don't use pre-made broth because of the excessive amount of sodium. I either make my own broth, or just use water (sometimes with tomato paste or balsamic vinegar to add flavor).

0266737ea1782946902fd3f8e60fa0b9

(2504)

on February 18, 2012
at 07:08 PM

what about saving your bacon fat and sauteeing in that? Much easier than rendering your own lard, that's for sure.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on February 18, 2012
at 06:00 PM

@Celine - If you render your own lard, make sure you have some lemons ready. Rendering lard stinks to high heaven. After you're done, cut up a bunch of lemons and simmer in water for a while (couple hours for me) to help the air smell nicer. :)

3846a3b61bc9051e4baebdef62e58c52

(18635)

on February 18, 2012
at 05:58 PM

No problem :)...

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:31 PM

Thanks! I'm going to try roasting and this gravy recipe, that sounds amazing- feel like sauces are the solution to all cooking problems.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:30 PM

Thank you so much for the cut NAMES- since I'm still new to the meat game, I don't even know how to go about it!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:24 PM

My vegetable consumption waaaay outpaces my cooking creativity, actually, so thanks Jen!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:22 PM

Jenny, thanks! I don't have access to bacon, tragically, but I can try this with, uh, leftover steak fat.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:21 PM

Yeah, charred and crispy I can do, like in the end cuts in barbecue. Mmmmm. I don't really know how to do that myself, but I'm sure after alarming my housemates with many a kitchen burned meat-experiment I'll eventually get it!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:18 PM

Clearly I'm going to have to face it and render my own lard, thanks blueballoon!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:15 PM

Oooh, maybe I should try the wine thing. Japsican, I don't eat dairy, but maybe I ought to try roasting, good call! I'm in the Middle East, and I just started eating meat 4ish months ago, so every time I go to the butcher I can only roughly communicate what I want OR know what the heck sort of cut I'm getting. Thanks so much!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:11 PM

That's true. However, I'm living in a place where they literally don't sell broth except in the little wheat-containing blocks, so I don't know what I'd simmer it in. Water?

1096aa84d006fe967128ffbd37e8070e

(1002)

on February 18, 2012
at 04:55 PM

Good answer. I'm grossed out by fat too, and not because I learned fat makes you fat. Even knowing how good it is for me, I still can't bear to eat a hunk of it. I find that if I do a nicely marbled chuck roast with broth or wine and veg, I can get little bits of fat painlessly.

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on February 18, 2012
at 03:54 PM

Most slow cooker recipes can easily be adapted for stovetop. You just simmer them on low for an hour or two rather than 6 hours.

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9 Answers

3
3846a3b61bc9051e4baebdef62e58c52

(18635)

on February 18, 2012
at 02:51 PM

My wife doesn't like the fatty cuts either. No bother really, just get lean cuts (sirloin, round steak, new york strip) and add some butter, ghee, coconut oil or whatever to it melt over top. And feel free to "trim" your steak and use the fat for other cooking if you like. Your still gonna get the animal fat, just not as much as say a ribeye or eating the 1/4" of fat on the outside of your sirloin.

Crock pot and slow cooking are ways to make tough cuts tender. A good fatty steak is the exact opposite, takes minimal prep....a good sear on each side and its already tender as can be.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:30 PM

Thank you so much for the cut NAMES- since I'm still new to the meat game, I don't even know how to go about it!

3846a3b61bc9051e4baebdef62e58c52

(18635)

on February 18, 2012
at 05:58 PM

No problem :)...

3
11a686d179b3345cc17e4fcdf8c5b6a1

on February 18, 2012
at 02:15 PM

Reserving the fat and using it in a different way as suggested above is useful. I make a lot of homemade gravies and tip them over pretty much everything. I save the drippings from my roasts (you get quite a bit if you cook your meat slowly, and while the meat or poultry is resting I heat the drippings with butter and a splash of apple cider vinegar. At the last minute I add some chopped fresh herbs (if I have any). If you want to make it thicker you can add a mix a bit of arrowroot powder with cold water and add to the drippings mix before heating (it will thicken as it heats). Other than that you can eat butter (if you're not anti dairy) - I eat a lot of it as well as avocado and coconut oil. You could also try bone broths, you just need a heavy casserole dish with a lid for that. Don't worry too much. If you're not used to eating a lot of fat it'll take some getting used to, but it'll happen! Persevere :)

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:31 PM

Thanks! I'm going to try roasting and this gravy recipe, that sounds amazing- feel like sauces are the solution to all cooking problems.

2
69a2a5deb24d5b8d3aae3d9652fac564

(1020)

on February 18, 2012
at 01:49 PM

Fat unpalatable? Never met someone with this issue. ;)

If I'm understanding you, you hate the texture of the superficial fat found on the outside of the steak. If I were you, I'd buy more marbleized cuts of beef. Prime rib is the most marbleized generally speaking, and you can roast it, and trim the subcutaneous (more superficial) fats off, while benefitting and enjoying the fats that are present within the meat itself.

But there are non-steak sources as well. Fatty broths are good. Eat foods that have a relatively high fat content, eggs, bacon, oily fish, avocado. Doesn't have to come from beef. Cook everything in Tallow, Ghee, Butter, Lard, Bacon Grease, where appropriate. If you're not orthodox paleo and tolerate some dairy, dollop a pat of butter on your meats and drink heavy cream with your coffee. You can use heavy cream to make cream sauces to pour over meats and veggies as well. (Everyday, Paleo Parents, Chowstalker, and Nom Nom paleo all have recipes for this)

Have fun!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:15 PM

Oooh, maybe I should try the wine thing. Japsican, I don't eat dairy, but maybe I ought to try roasting, good call! I'm in the Middle East, and I just started eating meat 4ish months ago, so every time I go to the butcher I can only roughly communicate what I want OR know what the heck sort of cut I'm getting. Thanks so much!

1096aa84d006fe967128ffbd37e8070e

(1002)

on February 18, 2012
at 04:55 PM

Good answer. I'm grossed out by fat too, and not because I learned fat makes you fat. Even knowing how good it is for me, I still can't bear to eat a hunk of it. I find that if I do a nicely marbled chuck roast with broth or wine and veg, I can get little bits of fat painlessly.

1
518bce04b12cd77741237e1f61075194

(11577)

on February 18, 2012
at 03:46 PM

My boyfriend hates fatty cuts too- the texture just grosses him out from the get go. I would recommend getting well marbled cuts when you have steak, and then with other cuts enjoy dishes where the fat can be "absorbed" by other components of the dish (reducing that greasy feeling). Stews and soups, when you reduce them down to glazes, is a great source of fat in the diet and has a very pleasant texture. Frying food in oil until crisp is another way to get fat without the texture being funny. Wrapping meats in bacon or using bacon grease to cook your veg adds a nice smokey flavour with the fat, which is also very pleasant and non-greasy.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:22 PM

Jenny, thanks! I don't have access to bacon, tragically, but I can try this with, uh, leftover steak fat.

1
76d70438d2442d21206b8e5528d23d23

on February 18, 2012
at 01:39 PM

Do you eat vegetables? Trim the fat from the steak and use it to season your veggies. Drop some fat in the veggies when you boil or steam them. You won't get as much this way, but it's better than nothing!

Also, do you eat bacon? If you cook bacon in a clean skillet, you can save the bacon grease to use again. Fry things in it, season stovetop veggies with it, coat roast chicken with it, dab it on veggies you're going to grill or bake. Any of these will help you get more fat that isn't coconut!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:24 PM

My vegetable consumption waaaay outpaces my cooking creativity, actually, so thanks Jen!

0
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on February 19, 2012
at 07:27 AM

Try a rib-eye on the BBQ with montreal steak seasoning outside on a summer day.

However if that does not work. Consider egg yolks. They are a great source of fat.

0
E36cb992cf0a5eba8b97a359c15f38b3

on February 18, 2012
at 04:52 PM

I tend to render fat from meaty bones when I make bone broth. (I can't deal with the texture of extra fat attached to meat either. For whatever reason, it grosses me out unless it's in crispy bacon.) I also use fattier cuts that cook down well in stews and in the slow-cooker--pulled pork anyone?--so that it's THERE, but not noticeable from a textural standpoint. Turns out fattier cheap cuts work better for my tastes than fatty steaks because of how I cook it.

I also cook veggies in rendered pastured lard and homemade ghee. Potatoes or root veggies in schmaltz, ghee, lard, or duck fat are probably the most fantastic foods ever.

0266737ea1782946902fd3f8e60fa0b9

(2504)

on February 18, 2012
at 07:08 PM

what about saving your bacon fat and sauteeing in that? Much easier than rendering your own lard, that's for sure.

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on February 18, 2012
at 06:00 PM

@Celine - If you render your own lard, make sure you have some lemons ready. Rendering lard stinks to high heaven. After you're done, cut up a bunch of lemons and simmer in water for a while (couple hours for me) to help the air smell nicer. :)

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on February 18, 2012
at 10:10 PM

Sure, but sometimes I like the more neutral taste of lard. You can be sure I do save bacon fat though!

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:18 PM

Clearly I'm going to have to face it and render my own lard, thanks blueballoon!

0
0266737ea1782946902fd3f8e60fa0b9

(2504)

on February 18, 2012
at 04:13 PM

I dislike fat also. But there are all kinds of fats-what about bacon fat to saute your veggies? Or avocado? Or coconut milk in coffee/tea or curries? Or a spoonful or two of nut butter?

0
Ef9f83cb4e1826261a44c173f733789e

on February 18, 2012
at 02:02 PM

The only fat I can take straight is coconut oil.

As far as the steak goes, I don't like eating the straight fat either, but I'm in heaven when each bite is a mix of the fat and muscle. The fat also tastes better to me when it's charred and crispy.

Just add more fat to the cooking method. I just ate some liver and bacon with added butter.

Bdc6244bdbd664d2168a8e326018ffbe

(431)

on February 18, 2012
at 05:21 PM

Yeah, charred and crispy I can do, like in the end cuts in barbecue. Mmmmm. I don't really know how to do that myself, but I'm sure after alarming my housemates with many a kitchen burned meat-experiment I'll eventually get it!

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