Fat in sold form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.
An emulsion like mayonnaise is not a pure fat, though. It’s a mixture of different fats (both saturated and poly-unsaturated) and water. The mixture is stabilized by emulsifying agents like lecithin that interact with both the fats and the water. When all theses ingredients are blended together with enough force they create an arrangement that is semi-solid at room temperature, yes. But you can’t compare that fairly to a pure fat. If you try, you’re missing the point.
That said, mayo is a great replacement for butter in some situations. Try spreading a little on bread before toasting it in a hot skillet.
It’s far from solid at room temp, not really liquid either. Hence the question.
Leave it for 4 or 5 hours and it’ll be firm/hard.
Turn the skillet upside down like a Dairy Queen Blizzard. If you can do that with your fat, it’s not healthy.
So I did this last night after your comment. This morning it’s the consistency of yogurt. Maybe we have different definitions of “solid”.
Fat in sold form isn’t like a rock. Think of jello or Crisco - that’s what solid fat looks like. So yeah, that gelatinous bacon grease? That’s solidified fat at room temp.
Thanks handsome
So like mayonnaise which is generally an emulsion of olive oil?
An emulsion like mayonnaise is not a pure fat, though. It’s a mixture of different fats (both saturated and poly-unsaturated) and water. The mixture is stabilized by emulsifying agents like lecithin that interact with both the fats and the water. When all theses ingredients are blended together with enough force they create an arrangement that is semi-solid at room temperature, yes. But you can’t compare that fairly to a pure fat. If you try, you’re missing the point.
That said, mayo is a great replacement for butter in some situations. Try spreading a little on bread before toasting it in a hot skillet.