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:

Making Recipes with Animal Fats
The Deliciousness of Lard
The Importance of Animal Fats

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

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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.

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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.

The Importance of Cooking with Traditional Fats: Butter and Ghee

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

The Importance of Cooking with Traditional Fats: Cooking Oils

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.

How to Make Croutons 2 Easy Ways – Homemade Croutons Recipe

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.

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