/ck/ - Food & Cooking

>>9857891
Looks like cold pumpkin soup

>>9857891
Ok I give up. What was that even supposed to be?

they say if you stir the sauce just right you can see your future in it

That looks like chili, topped with the fat that congeals at the bottom of a box of chicken wings

>>9857891
is this dark matter

>>9857891
It looks like something Donald Trump would paint all over his face.

>>9857905
Google image search says it's gravy, but I've never seen any gravy like that.

looks like a soup or stew with a fairly thick layer of solidified fat on top. if that's what it is, reheating it with a portion of the soup will just melt it again.

if you scrape this off and throw it away you're throwing away a lot of flavor.

Did you forget to drain the fat after browning the meat?

>>9858368
What kind of shitty gravy do you eat that doesn't congeal after being refrigerated?

>>9858400
>drain the fat
You're just throwing something away for no reason. If you really want less fat in whatever you're making for some reason, buy leaner ground beef. Draining the fat seems like a holdover from people thinking fat makes you fat.

>>9857891
I don't know. My mother told me to cook it in the stove and it's like pudding jello chicken pork thing.
Here's some more. It's a fucking filled with this shit.
I can't lie. It tasted kinda shitty. I love mothers cooking though.
I don't want to die.

>>9858416
No, the reason for throwing it away is that it's gross to leave it in. It's like saying throwing away the onion root or skin is throwing it away for no reason. Also nobody said you had to drain the fat into the trash. If you want to keep the fat then do it. Eat your super greasy taco meat or keep your ground beef fat in a jar. yolo

>>9858566
Do you only have one type of ground beef where you live? Most stores I've been in will sell 80/20, 90/10, etc. so you can buy ground beef with more or less fat. I buy the fatty stuff if I'm going to be putting it into a stew, tomato sauce, or something like that because the fat gives it flavor and texture. I use the leaner stuff for something like tacos so there's no draining required. I doubt most people keep the fat to use for something else so they're buying the fat and then draining and discarding it which is just wasteful.

>>9858416
Draining fat from low cost 70/30 ground beef is cheaper than buying leaner blends which can cost more than double. It also gives you more control of the end product's fat level. Dry meat sucks ass, and most of the time 90+% lean beef ends up tasting worse than the cheap 70/30.

>>9858617
On top of that leaving the fat on until right before reheating it helps it keep better longer without freezing. The fat cap acts as a kind of hermetic seal since it sits just on the surface of say stock (or in this case chili maybe?) and solidifies there it prevents fresh oxygen from getting to the bacteria that spoil foods.
I was taught to leave the cap untouched until you need to break it to get to the stock then toss it as it usually have flavor but not good flavor and few uses. I think a few French recipes call for like a teaspoon of it but they are Old world ones nobody makes anymore like carp cooked into jelly and 'rescaled' with truffle shavings or duck cooked in duck bladder

itt: people who pathetically have never tasted a magnificent pudding jello chicken pork

>>9857891
Nice 'go 'za

That is not of this world. Throw it out, tell your mom you burned it and order pizza.