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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Mon Nov 11, 2013 10:26 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
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Location: Northern California
I do love doughnuts... :shock:


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Tue Nov 12, 2013 6:24 am 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
Paul Kierstead wrote:
I believe the FDA also allows you to omit naturally occurring transfats such as occurs in meat. These tend to be pretty low but still misleads you on your transfats intake.
I just did a quick search but it appears that while vaccenic acid and rumenic acid in meats are technically trans fats, they are metabolized differently than hydrogenated (i.e., artificially saturated) fats and don't pose the same health risks

One article (questionable editorial neutrality): Click
Another: (NIH so more authoritative, but lacking in complete explanation of significance): Click


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Tue Nov 12, 2013 3:26 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 930
Does anyone have any tips (other than freezing) for extending the shelf life of fats? I have some lovely duck fat but it is pain to dig it out a container in the freezer. It went rancid last year and I was sad.

Maybe I should freeze some in ice cube trays?

--Lisa


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Tue Nov 12, 2013 4:05 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
I've never had any fat go rancid on me in the freezer. If you're freezing/thawing/freezing, then storing in ice cube trays is a good idea. I do that with stock.

Amy


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Tue Nov 12, 2013 7:19 pm 
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Sorry, I wasn't clear, I got tired if freezing and thawing and left it in the fridge where it went rancid. Any ways to delay rancidity in the fridge or is freezing my best option?

--Lisa


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Wed Nov 13, 2013 12:17 am 
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Location: Portland, OR
Kathy's Pete wrote:
I just did a quick search but it appears that while vaccenic acid and rumenic acid in meats are technically trans fats, they are metabolized differently than hydrogenated (i.e., artificially saturated) fats and don't pose the same health risks


Yeah, they talk about those some, but I don't regard them as the same thing at all. Although meat eaters do have much higher rates of stomach/colon cancer. Just sayin'.

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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Wed Nov 13, 2013 7:42 am 
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Joined: Fri Dec 19, 2008 10:45 pm
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Location: Ottawa, ON
Kathy's Pete wrote:
I just did a quick search but it appears that while vaccenic acid and rumenic acid in meats are technically trans fats, they are metabolized differently than hydrogenated (i.e., artificially saturated) fats and don't pose the same health risks




Yeah there is some debate. In Canada we felt there are still risks and our definition of trans fats includes some of the naturally occurring trans fats. Our definition :

http://www.inspection.gc.ca/english/fss ... anse.shtml


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Wed Nov 13, 2013 8:06 am 
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Lisa,

IMO freezing is the only way to go...

Amy


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Wed Nov 13, 2013 9:39 am 
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I used my portioning scoop to dig out frozen schmaltz. You can warm the scoop first to make digging easier and you can measure out just enough pretty easily.


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 Post subject: Re: If you outlaw margarine, only outlaws will be greasy
PostPosted: Wed Nov 13, 2013 9:54 am 
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Jb, that is a good idea!

--Lisa


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