2

votes

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

Answered on August 19, 2014
Created April 17, 2012 at 11:51 PM

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. :)

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on April 10, 2013
at 10:25 PM

That's exactly what I do. So good. And makes it easier to cut down on dairy (butter).

11838116de44ae449df0563f09bd3d73

(655)

on April 21, 2012
at 08:41 PM

With beef stock it really can improve the flavor by skimming it after the boil. But I'm not a compulsive skimmer either.

11838116de44ae449df0563f09bd3d73

(655)

on April 21, 2012
at 08:36 PM

"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.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 18, 2012
at 02:42 AM

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.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on April 18, 2012
at 12:15 AM

You're lucky you have accessible 'cheap' resources for quality fat!

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on April 18, 2012
at 12:13 AM

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.

32937bdb4caf053e7aa39693fadd2282

(547)

on April 18, 2012
at 12:07 AM

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

  • 32937bdb4caf053e7aa39693fadd2282

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6 Answers

1
77877f762c40637911396daa19b53094

(78467)

on April 18, 2012
at 02:24 AM

I'm sloppy and indifferent. I don't worry about skimming too much but I do try to get rid of most just because it has been in the crockpot for 12+hrs.

11838116de44ae449df0563f09bd3d73

(655)

on April 21, 2012
at 08:41 PM

With beef stock it really can improve the flavor by skimming it after the boil. But I'm not a compulsive skimmer either.

1
65bf1ca7071028018c6d8305d0ddcd76

(3049)

on April 18, 2012
at 12:31 AM

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.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on April 10, 2013
at 10:25 PM

That's exactly what I do. So good. And makes it easier to cut down on dairy (butter).

1
361e96d70d6d3b91d63f6ad975e60ab6

(840)

on April 18, 2012
at 12:17 AM

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?

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 18, 2012
at 02:42 AM

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.

0
C7023fb2a4aaad9af27da49332c41ac1

on April 10, 2013
at 09:55 PM

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

0
518bce04b12cd77741237e1f61075194

(11577)

on April 18, 2012
at 02:39 AM

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!

0
11838116de44ae449df0563f09bd3d73

(655)

on April 18, 2012
at 12:03 AM

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.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on April 18, 2012
at 12:15 AM

You're lucky you have accessible 'cheap' resources for quality fat!

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on April 18, 2012
at 12:13 AM

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.

32937bdb4caf053e7aa39693fadd2282

(547)

on April 18, 2012
at 12:07 AM

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

11838116de44ae449df0563f09bd3d73

(655)

on April 21, 2012
at 08:36 PM

"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.

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