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Subject:
goose fat, duck fat vs. lard
From:
Richard Geller <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Wed, 1 Nov 2000 21:28:29 -0500
Content-Type:
text/plain
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Anyone know if you can cook with goose fat or duck fat, at high
temperatures? higher than olive oil for example?

And how does this compare to how you can cook with rendered pork fat?

I am concerned with oils breaking down at high temperatures, 400 degrees
F. or so.

--Richard

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