Where has the fat gone, why can I hardly see any fat here?

spark_sara

In the picture you can see the remainder of some fried chicken breast, carrot, Potatoe and tomatoes. There is no chicken breast remaining in the picture. When cooking I used two teaspoons of tallow, no other oil or fat. At the end of cooking after everything cooled down and reached room temperature I expected the tallow to solidify and so I could see it in the same way you see oil when frying with oil. However from the pic you can see there is...

Originally asked by James Wilson on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

The fat would have emulsified with the water released by the vegetables (a bit like how mayonnaise works), that's why you can't see any free fat in there. If you want to be able to see the fat you can either add more (at any stage of cooking), or cook out enough of the liquid that the emulsion breaks and the fat separates again. It would end up very mushy probably. Yes, it's up to you how much more fat, I don't think there are any hard rules here. I'm not entirely sure what you mean by this question so I'll try and give you some info that I think is relevant. In general harder vegetables take longer to cook than softer ones, and larger pieces take longer than smaller ones. You can add the...

Full answer by user13716: https://cooking.stackexchange.com/a/128411 (CC BY-SA 4.0).

Need it done for your business? UphillTech.