I typically render 2lbs at the very least of fat at a time. RENDER: Continue to melt down the fat, stirring occasionally to avoid sticking and browning, until the bottom of the pan is evenly coated in clear fat. It's also free from transfats and industrial additives and is a sustainable product since you're making use of something you'd otherwise throw away. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. You should see some steam coming off the fat, which is exactly what we want. Strain the fat through a fine mesh sieve into your storage vessel. It is the highly prized nourishing fat used in pemmican, a traditional food used by Native Americans to survive harsh winters. All you will need is a heavy-bottomed saucepan, a splash of water, the duck fat and skin, a fine-mesh strainer, and a heat-proof container. It will be obvious. It's obviously going to be very hot. So if tallow is the final product of rendering fat, how do you actually render the fat? with the method momos has shown here, we have removed a very large percentage of this 'extra' material (call it impurities, or simply call it non-oil parts of the raw fat). Once the pork or beef pieces are swimming in the fat, they will no longer touch the bottom of the pan, so you won’t need to stir as often. To render the fat from our duck, we used the dry rendering method of oven roasting. Now I am going to show you the simple way of rendering fats at home. Buying fat from a pastured source will not break the bank, because a little goes a very long way. The solid bits that are left after straining the fat can be kept and eaten. Beef tallow tends to harden up quite a bit once cooled. I recommend letting it rest for a minimum of 20 minutes. Rendering fat is most commonly made in commercial grade factories for many industrial materials. The milk makes the resulting ''čvarci'' darker and tastier. First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) Once the hot fat has cooled down a bit (it will still be hot), take a fine mesh strainer and empty into your desired storage vessel. I often experiment with new ingredients and try to use…. This is not to be confused with black mold which can grow in areas underneath, around the sides, or on top where water may have been trapped. If you are lucky enough to be cooking a whole duck, then the easiest way to release the fat is to use a toothpick and prick the skin sparingly on all the fatty parts including the legs and breasts.Do not over-prick as you may spoil the appearance of the finished bird. Add 1/4 cup of water to the bottom of a crock potand add the cut up pork fat. Remove the fried bits of duck fat. How Do You Render Fat? There are a few common kitchen items needed to render fat. Most people use the term, though, to describe the white fatty substance that has been rendered and clarified from pork fat. Think of them as bacon bits! You add approximately 0.1 l of milk per 10 kilos of fat. It is the cracklings (what I call them). You can judge the quality and pureness of lard by the colour, the purest lard is very white (not printing paper white, but almost as white). Now, back to the fat! It is the rendered form of suet, which is the nutrient-rich beef or mutton fat found around the organs, particularly the kidneys. Add water so that it is about halfway up the sides of the fat. There are many different methods to rendering fat from dry to wet, slow cooker to stove top. Share it with us! They will eventually become tiny bits. To get those impurities out is then the process that you mentioned in your other comment about soap making I take it?I seen to always be considering food preservation. Once removed, cut into chunks, approximately 1”x1”. Dump your fat … And this was not the only U-turn I experienced regarding what’s healthy and what’s not. Thanks. It’s also the healthiest. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… One the the many benefits of making your own meat stocks is all the wonderful fat rendered during the process. How to render the fat? Rendering Fat 101. That’s the lard that’s easier to find. Set the temperature on low and let the fat start to melt, stirring it regularly. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be used for multiple purposes such as searing and frying. A diet high in saturated fat … It sometimes refers to the (unrendered) fat on the abdomen of a pig. I love baking, cooking, and gardening, not to mention the perfect combination: cooking using fruits and veggies from our garden. Heat, stirring occasionally. Rendering the fat I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Place your chicken fat (poultry fat… While the rendered fat is shelf stable, it is still susceptible to rancidity due to exposure to air and light (just like any shelf stable fat such as olive oil, etc). Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. So I guess you are right, the main reason is that I am used to putting food in the fridge. The fat I rendered had a strong, gamey odor. And lard is very healthy for you, whereas the average cooking oil (sunflower seed, rapeseed, canola) is not. In fact, one jar that I regularly use for cooking - instead of vegetable oil - is sitting on the countertop. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals. The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. To render fat means taking fatty tissue, which normally might have been thrown away, and turning it into something you can use such as lard or tallow. Heat the Fat Place your fat into a pan and add enough water to cover the fat. The process of rendering fat is fairly simple, though time-consuming. What goes rancid is NOT the oil (well it does go rancid, but it takes a LONG time). I must admit, making lard did bring out the Ma Ingalls in me….made me feel right in the midst of Little House on the Prairie. The slower we render the fat, the more neutral it will be. The water will burn off. It helps if the fat is partially frozen, but a sharp knife will do the job even if it's not frozen. If the fat comes to you in chunks, you’ll have to either cut it up as small as you can, or grind it in a food processor. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. You then filter the solids from the … You can also judge it by the smell once you heat it, an impure lard will have a smell of frying (like you already started to fry something in it). The process starts the same, but we add milk instead of water, try it. The rendering process. Pork lard will be softer than beef tallow. Once that is removed in the rendering process, the remaining much more pure oil does not easily spoil, and can last a long, long time. How to Render Fat in a Slow Cooker: This Instructable will show how easy it is to render fat in a slow cooker. Any water left in your stored lard will make it spoil more quickly. If the fat/skin is in large pieces, cut it into smaller pieces for quicker rendering. Duck fat in this case as it is the key ingredient of - the starting point so to say - one of my favorite meat prep method. For stove top – Set the burner on low. How to Render Lard: Step 1: Break down your fat. I had 2 full jars of 400 ml/ 13.5 fl.oz/ 1 ¾ cups each. This can be done to any kind of meat or even to butter to separate the fat from the milk solids, creating what is called clarified butter. Make a few phone calls or write a few emails. Stir it occasionally and keep it simmering on a low heat. You have a few choices in how you break down your fat for rendering. Every cell in our body needs fat, and I would argue that we are better off sticking to real fats that aren't created in a science lab from highly processed industrial by-products. Fat occasionally for burning and give it a stir when you think about it crispy and golden brown temperature do. To plan dinner, too, slow cooker to stove top around the organs, particularly kidneys! 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