old world cooking
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We’re on a journey of going back to basics and teaching you how to render your own fats. You are about to turn the chicken skin everybody else throws away ...
admin
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True story: I judge a place on its biscuit. A good biscuit is the one with flaky layers and layers without sacrificing the crisp top and bottom. One so ...
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If you are getting into rendering your own animal fats, start with tallow. It is forgiving, and it gives you clear visual cues so you know you got it ...
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Mama always kept a jar of bacon fat on the counter right next to the cast iron ready to go at all times. We didn’t think anything of it. Every time we were ...