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Thread: Rendering Fat

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  1. #1
    Join Date
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    Rendering Fat

    Draining off fats that are released from frying meat or pouring off roasting fats into a bowl gives a slightly burned, dirty fat, full of all sorts from the cooking process - this is "dripping".

    You can make a purer fat by rendering slices of fat.

    Ask your butcher for some fat - it will almost certainly be free if you also buy some meat, pennies of you don't.

    I had a load left over from some belly pork I had cooked just for the meat - the fat was not required in the recipe:



    Simply dice and drop into a frying pan on a medium heat.

    Clear liquid fat will render out, so periodically pour that off through a sieve into a ramekin.



    Repeat a number of times, even pressing down the fat to fully release any final juices.



    You will be left with a clear, slightly off white liquid which will cool to a solid, but soft texture.



    Here's the gold:


  2. #2
    Join Date
    Oct 2010
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    I do mine in water, but looks easy enough to do a small amount in a pan. Do you heat it to a sizzle or keep it as cool as you can to prevent unnecessary oxidization?

    Teflon? Tell me it's not teflon.
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  3. #3
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    Quote Originally Posted by Knifegill View Post
    Teflon? Tell me it's not teflon.
    OMG! Silicone, too! The horror! I can't use cast iron on my hob ... in my next house, I can, so roll on March.

    I keep the heat down. Slow and steady ...

  4. #4
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    Right on. But you could also use stainless steel for now to reduce your exposure to nerve gas. Just sayin'.

    Pan aside, this is a fine idea and a great way to quickly render some lard/tallow. Nice post!
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  5. #5
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    Oct 2011
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    Tempe, Arizona
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    Quote Originally Posted by Knifegill View Post
    Right on. But you could also use stainless steel for now to reduce your exposure to nerve gas. Just sayin'.
    Is ceramic evil too???

  6. #6
    I have 30kg to render this afternoon....

  7. #7
    Quote Originally Posted by NorthernMonkeyGirl View Post
    I have 30kg to render this afternoon....
    I'm guessing it's going to take a lot longer than one afternoon. 2 kg in my crockpot takes 5-6 hours.

  8. #8
    Join Date
    Sep 2011
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    Quote Originally Posted by NorthernMonkeyGirl View Post
    I have 30kg to render this afternoon....
    Did that a couple of weeks ago, "trimmings" off my hogs. Used a large (60 liter) pot that I normally use for mashing grains (for whiskey) and a high output propane burner that usually fries turkeys or sits under one of my stills.

    Patience is a virtue with quantities of this size. Took about 14 hours, all told. Netted out a year's supply of "butter", so well worth the effort.
    Last edited by DeeDub; 12-17-2011 at 10:18 PM.

  9. #9
    Join Date
    Oct 2010
    Location
    Washington state
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    Recommending a huge cooking pot!
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  10. #10
    I'm more worried about meeting a neighbour as I wheelbarrow it up the path... :O

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