#full fat

[mgain23]

Horned up morning chug 🐷

[vurg]

The Grim Adventures of Billy & Mandy(2006)

[lovertm]

source: fiercefatfemme

[thethirdbear]

[samdunn]

Here's my spread for Full Fat, a 44 full colour page zine compiling the oversaturated mind of 19 international artists and illustrators. Published by Workshop Madrid, this book is about colour, excess and exaggeration.

Pre-order it today at www.workshop-madrid.com for €10, free surprise gift included (limited to 100 copies).

[daniboii]

Treat Yo Self💕 I love making keto dishes at restaurants! Spinach, greens, mushrooms, sunflower seeds, a few tomato slices, tiny bit of black olives, eggs, and full fat ranch dressing! It was amaze-balls!

[pslwithsoymilk]

i hate diet culture i have an avocado and im trying to find recipes but theyre all ~healthy~ not i want a full hearty meal with it. i just happen to like healthy stuff but i want a full fat FLAVOURFUL meal!!

[whatevercomestomymind]

so I realise you're probably asleep, and either I've got a particularly niche group of people I follow or you're going to wake up with a bunch of new followers and asks and questions.

on the white sauce, with adding salt later, I've always used salted butter, would unsalted work better?

and with the milk, I tend to just have semi skimmed, I assume I should experiment with whole milk instead?

anyways, I hope you have a good morning

I always cook with salted butter - unsalted is for the tastebud-dead or just a very few specific applications where managing salt content is critical (like shortbread), and white sauce is definitely not one of those lol. Milk + flour is REAAAALLLY BLAND, so you're still gonna need salt even using salted butter.

Semi-skim (2% for Americans) will still work, but that's where you're going to want to use that little bit of extra butter. Because there's only a couple ingredients, the fat content is actually pretty critical to both the mouth-feel and taste. Try it with the milk you have, but your sauce will thicken easier/faster with whole, and be just slightly more velvety.

The cool thing about not being shy with the butter and milk fat in cooking, is I find that due to the higher fat content, it's more satisfying, and ultimately I end up eating less of the thing that's full-fat. There is some science behind that idea too, since part of what triggers the "I'm full" feeling is the fat content of the food. I did have to learn how to eat slower, more deliberately and consciously, but as a result, my portion of full-fat foods actually became smaller than when I tried to make lower fat things.

Hope that helps! I've been cooking since I was like 10, so if you have other cooking questions, I've probably got the answer 😆