tuni (wondering about Pam's cholesterol level) ;)Hi TuniMany thanks for the tip. I'll try this next time I render any chicken skin/fat.My cholesterol level is within the normal range, because actually I don't eat that much fat. When I cook with schmaltz, I usually only use 1 tablespoon full. (ditto oil) It's cheap, though and adds a nice flavour.- PamPS: FWIW 16 years ago, when I was a student nurse, I learnt that the major culprit is our total fat consumption. Any fat ingestion causes blood cells to clump together, which increases the risk of clotting. The next nasty in the fat-food-chain are trans-fatty acids, which attack blood vessel walls and are present in most hard margerines (any which say "hydrogenated", even the so-called "safe" polyunsaturated ones). Cholesterol comes third and most of it in our blood-streams is self-generated by the liver.Marketing makes poly-unsaturated margerines into best sellers; the saviour of our blood vessels! It's all a con.
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