2

votes

Paleo cookware - the fat problem

Answered on September 12, 2014
Created November 13, 2012 at 8:26 PM

I have a cookware problem that other paleo-ish folks might relate to, and I'm wondering if anyone has a solution.

Back in the day when I cooked with cheap vegetable oil, I'd just pour it in the pan, and cook. But now the oil section of my cupboard includes more solid fats: coconut oil, ghee & butter (not to mention the occasional jars of home rendered schmaltz & bacon fat) and I find that I go through a lot of butter knives scooping out oil to grease my pans. Is there a better storage/scooping solution? A dedicated solid fats knife? And if so do you just leave it out sticky & greasy on the counter?

6a887d4304bae8d7b8592a77bb49f73a

(110)

on June 07, 2013
at 04:32 PM

That's right - Cavemen didn't have utensils! This is a modern day problem :D

6a887d4304bae8d7b8592a77bb49f73a

(110)

on June 07, 2013
at 04:29 PM

I ***LOVE*** this idea. Thank you.

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on November 13, 2012
at 08:32 PM

Squeeze tubes? My god, you're a genius!!!

  • 35ba1f50dad25c85ac1aa2599fe5c5cb

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10 Answers

3
F694fc245d03b64d6936ddb29f4c9306

(2613)

on November 13, 2012
at 08:30 PM

  • Use shorter spoons and leave them in the containers, especially if you're refrigerating them.
  • Use smaller spoons and load them up in the dishwasher.
  • Freeze them into small cubes (maybe using a silicone ice tray) and dispense as needed.
  • Use those squeeze tubes that cake decorators use.

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on November 13, 2012
at 08:32 PM

Squeeze tubes? My god, you're a genius!!!

2
7d373b0f6472800d311c10a311572348

on November 14, 2012
at 10:18 AM

Wash the spoon after you use it.

2
00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 13, 2012
at 09:35 PM

You can leave coconut oil at room temp. for about 3 years before it turns rancid. You can leave butter at room temp for about a week before it turns rancid. Lard from grass-fed animals should be stiff but scoopable at refrigerator temperatures. Bacon grease is stiffer than lard, but still spoonable in chunks. That leaves just tallow and ghee. For tallow, I heat the jar (minus the lid) in the microwave when I want to use that fat. I don't use ghee, but Elunah's suggestions seem reasonable.

2
Ef9f83cb4e1826261a44c173f733789e

on November 13, 2012
at 08:29 PM

For coconut oil, melt it into an ice cube tray and place in the fridge to harden. Then just pop out individual cubes for cooking.

6a887d4304bae8d7b8592a77bb49f73a

(110)

on June 07, 2013
at 04:29 PM

I ***LOVE*** this idea. Thank you.

1
91451db3488201f51e85e6a69a6e0f89

(198)

on June 07, 2013
at 03:27 PM

Isn't that what fingers are for?

6a887d4304bae8d7b8592a77bb49f73a

(110)

on June 07, 2013
at 04:32 PM

That's right - Cavemen didn't have utensils! This is a modern day problem :D

1
E7fc768abe673562268fefc529f62d89

on November 14, 2012
at 07:49 AM

I just use my big spoons. I don't use them for anything else, so it works out and I don't run out of other silverware that I actually use for eating as quickly.

0
1f9b52f29960095986234231d91e1967

on September 07, 2013
at 12:44 AM

Old post, but one could use a spoon, fork, knife, or other utensil that will be used for eating said food with.

0
67871ef2326f29da48f1522827fc0f80

(704)

on June 07, 2013
at 05:22 PM

I grew up cooking in cast iron skillets and we always kept the grease crock on the cooker top (in summer, it's less solid, in winter -- since we're cooking about 3 times a day, it stays at least mushy towards the top...and bottom).

Whether I was boiling green beans or making something in a skillet, we always used a teaspoon to reach in and get however much was wanted. Usually, that was less than a t or a 'brimming' t.

I've never considered it a problem (and I wash everything by hand, never owned a dishwasher). You could reach in with a fork and then use the same fork to stab and turn over meat or veg, too?

I think you may be what my dad would call 'over civilised' about it. You're not going to die of some weird food borne disease. We didn't even refrigerate eggs or some milk (which was raw). Growing up a hillbilly in the Ozarks meant we were practically living in shacks, the same as when my family moved here in the 1800s. Don't worry!

0
B5bd19e76142cca78c869d146ba4182a

(120)

on November 14, 2012
at 01:56 PM

Put your coconut oil next to your stovetop element (if you're frying/sauteeing). By the time your pan is hot, enough coconut oil will be liquid in the jar for you to pour it right into your pan.

-3
Ab192d10303638da6305d7bcbe77f757

(-10)

on November 14, 2012
at 10:55 AM

I got cheaper version http://getnow.org/paleo

It works! I lost ton of weight!

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