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The Importance of Cooking with Traditional Fats: Animal Fats

Watch the Cooking with Traditional Fats: Animal Fats video

In today’s vodcast, I’m continuing my chat about cooking with Traditional Fats with a focus on animal fats.

Get to know more about these topics in the following blog post sections:

These conversational vodcasts are available to the Kitchen Pioneers who have joined my YouTube membership community—The Traditional Foods Kitchen Academy.

Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

Traditional Foods Kitchen Academy

My comprehensive vodcasts are exclusively available to members of the Traditional Foods Kitchen Academy, who we call Kitchen Pioneers. You can learn more about my optional YouTube membership community, including members-only videos and exclusive perks.

This membership community is optional. I’m still publishing my weekly detailed instructional cooking videos on my public YouTube channel that you can watch for free. (Thanks so much for being a Sweet Friend and subscriber!)

In addition to links to the latest Kitchen Academy vodcasts, this blog post lists some of the public videos that I talk about in my vodcast.

Making Recipes with Animal Fats

When it comes to making the transition from a processed foods kitchen to a Traditional Foods Kitchen, one of the best things you can do is throw out all the rancid fats in your pantry. I’m talking about “foods” like highly processed vegetable oils and partially hydrogenated fats, such as margarine.

It’s easy to start using butter and ghee in your cooking, as I shared in our previous vodcast, but what other traditional fats are available to cook with? In today’s vodcast, I answer that question by sharing some of the animal fats that I use in my traditional foods kitchen, including beef tallow and lard.

UPDATE: I also published a Cooking Oils video in my Importance of Cooking with Traditional Fats video series.

The Deliciousness of Lard

When it comes to lard, there are actually two types:

  • Lard
  • Leaf Lard

In the vodcast, I cover leaf lard in depth, but I’ll quickly share with you that this type of lard is treasured by bakers for its pure taste with no hint of pork aroma. With leaf lard, you’ll be able to bake up the lightest pie crusts and other baked goods without the need for artificially hydrogenated damaged fats.

And speaking of lard, have you ever made homemade croutons and fried them up in lard? Oh my! These are going to be the best croutons you have ever had! I show you how easy it is to make croutons in the following video, so be sure to check it out.

The Importance of Animal Fats

The following animal fats are excellent sources for fat-soluble vitamins:

  • Beef tallow
  • Lard
  • Poultry fats, like duck fat and schmaltz (also known as chicken fat)

These animal fats can provide you with vitamins like A, D, and the elusive K, which Dr. Weston A Price called Activator X. It’s these fats with their fat-soluble vitamins that help fight disease while nourishing all our cells, especially our brain cells.

Don’t be afraid to start using animal fats in your cooking. You will be glad that you did! So come watch and listen to my latest vodcast to learn all about animal fats and how to incorporate them into your Traditional Foods Kitchen.

More Animal Fat videos

To learn more about beef tallow and how to “capture” it when you are making beef bone broth, be sure to watch my beef tallow tutorial video below. This video is a great place to start if you are not ready to render your own beef tallow. In essence, the bone broth does it for you!

And as I show you in the following DIY videos, if you buy tallow or render your own, you can use it to make your own tallow balm moisturizer or tallow lavender foot cream. You can’t use the tallow you skim off of your bone broth because it has just a bit too much moisture and flavoring in it. But the opportunity to make your own moisturizer or cream gives us a great reason to learn how to render our own tallow!

More Kitchen Pioneer Videos

Catch up on some of the recent videos in our membership community:

Remember that you’re always welcome to post questions and comments on my videos at any time, and I’m glad to reply.

Stay in Touch with Mary’s Nest

  1. Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
  2. Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
  3. Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community.
  4. Order The Modern Pioneer Cookbook (Optional Paid) - Get a printed book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.

I look forward to having you join me in my Texas Hill Country Kitchen!


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Favorite Kitchen Supplies

In addition, the following links and promo codes will help you save on fermentation supplies, grain grinders, and whole grains.

Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.

Learn more about Mockmill electric grain mills for making fresh flour and their Flake Lover's Flaker that flakes whole grain in minutes.

Amazon Shop and Shopping Guide

  • Visit Mary’s Nest Amazon Shop
  • Visit my Shopping Guide page
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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