No, if you cook butter it loses water.toronto19850 wrote: ↑Sep 30th, 2016 6:02 pmSo if you cook butter, it loses fat? That is how logical your statement is to claim that cooking meat melts fat off it.death_hawk wrote: ↑Sep 30th, 2016 5:46 pmUnfortunately that's exactly how it works. While there is some water since most consumer bacon is wet cured, anything that's left over after cooking is oil because oil doesn't evaporate like water does.
There's no thinking. It's 100% true.
Whether or not it makes a difference in your life is irrelevant.
It's not magical, it's called rendering.Fat doesn't just magically come off meat because you cook it. Unless you added oil to the meat then what comes out the meat is water.
If it was water, the heat of the pan would evaporate it leaving a dry pan.
Don't believe me? Put some water in a pan and crank it to high.
Then put some oil in the pan and do the same thing.
Then put a lump of suet or other animal fat and see what happens.
EDIT: Also if it was water, where does lard, tallow, duck fat, schmaltz, etc come from?
Unless you for some reason think it's pork water, beef water, duck water, chicken water, etc.
Also I said the exact opposite that if you cook animal fats, that you DO NOT lose it like you would water.
It melts into the pan and remains in the pan.
Yes. Water does in fact come out of meat, especially meats that contain extra water like consumer bacon.Water comes out of the meat, not fat.
However, fat also melts off meat.
Meat without any additional additives like oil will also melt out fat.If you marinated the meat or added oil to it then yes, oil will be in the pan, it is not the fat from the meat.
Actually it does. I do it once in a while because I love beef fat. It's what I use to make yorkshire puddings.Go trim the fat off beef, throw that in a pan, see if it dissolves and turns into oil...NOPE.
I more regularly do it with pork fat since I don't have a reliable source for beef fat so I have to collect my own from my trim from briskets.
I also make bacon bits from bacon and collect the bacon fat from that.
This is exactly it.Why would there be any fat in the cooked bacon if fat just melts off? What you're saying makes no sense at all, is there only a percentage of fat that can melt and the other percentage of fat can't?
Plus there's other membranes and connective tissues that have a higher (or not at all) melting point within the fat.
If you want to try this at home, go to the supermarket and buy a box of lard. This is 100% pure pork fat.
Toss it in a pan and it'll melt.
Then take a piece of pork fat. Put in on a low flame (or oven for more consistent temperature) and you'll see fat dissolve out of it.
You won't get all of it out because of what I said above. This is also why you should cut it down as small as possible to expose as much of the renderable fat so there's less trapped inside membranes and stuff.
When you're finished melting said pork fat, strain it and put it in the fridge. You'll get lard.
Then you can try the above.
If it was water, sticking it in the fridge would do exactly squat because water doesn't solidify at refrigeration temperatures.
It also doesn't thicken up (and most likely solidify or at least thicken significantly) at room temperature.
I think everyone knows the freezing point of water, so if it was water it should be 100% liquid at room temperature.