Thankfully, I've had a chance to rediscover this wonderful cooking oil, first, with poultry fat from a friend, and more recently, with chicken fat from our first flock of broilers. Equipment: To render fat into tallow or lard you will need: 2 Large stock pots with lids. Fat gives foods some special qualities we like. Why render the fat? Rendering the fat. This is done by rendering the fat, and it’s usually done when there are cooler temperatures outside. On the spot, pour a little into a skillet for egg or omelet-making, crisping potatoes, or … Rendering the fat from your ham is a way to make use of every last scrap. Joe. Allow the fat to render for several hours, stirring frequently. The water will burn off. Traceable, Dry-Aged, Angus beef. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. So before I tell you how I render lard, let me tell you WHY I render lard. Why? This is beautiful versatile and highly healthy fat that I utilize fully and have no need for much else, nor would I EVER throw this miraculous stuff away. Semi-Wet Fat Rendering: You only use a little water - maybe an eighth of an inch in the bottom of your pot. A vast store of fat is found at the neck opening, so make sure to prick here well. If possible always mix your flour into rendered chicken, duck, pork, beef fat … Rendering is basically separating the fat from a substance by extended cooking at a low temperature. Stir the fat every half hour or so, keeping the heat low and constant. 2. That will give you the highest nutrient content in the finished tallow. Fatback also makes light, mild lard. The process is a little long, though very easy, so it makes since to do it in large batches. Plus, the close tie between fat, flavor, fullness, and happiness might be an evolutionary adaptation. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. Heat the Fat. Late fall or early winter would be the best times. Fat pieces which have been cleaned of residual organ meat. That said, fat is the primary carrier of individual flavor in animals, not lean meat. This is why people say venison fat goes rancid quickly. A long handled spoon to stir the pot. By the end of rendering the water cooks off. You can render chicken fat, as well as fat from turkeys, ducks and other poultry for immediate use, or to freeze for future meals. It has a high smoke point when prepared this way and is excellent for frying, it’s free of transfats and contains no industrial additives. 3. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. If you do it right, the water evaporates completely just in time for the fat to all have rendered and the cracklings to crisp up. The funcion of the water here is to ease the fat into heat. Is there a reason to make stock and render fat separately? Set the temperature on low and let the fat start to melt, stirring it regularly. How to render fat into tallow . That’s why we used method number 2, rendering the skin in water. 11 months ago. It’s also pretty much impossible to buy, so if you need it for another recipe (such as confit) you have to make it. 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. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. If you want, you can save the fat in the freezer until you have enough to render fat in a big batch. Once the fat is rendered and skimmed, the cooking possibilities are endless. A bit of a distinction but gain it is all about utility. Simply put, this out-of-fashion fat is high in many qualities that I look for in a cooking fat. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. I used this batch of cracklings to top a bean and veggie soup --tastes like bacon bits , Yum! Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. – Jennifer S Jul 15 '14 at 19:20 It is do-able, but one of the drawbacks is that the water trapped in the fat doesn't evaporate when you render sous vide, so you have to then separate the fat and water afterwards. We render bacon fat and use that in salad dressings and other dishes and duck fat transport a dish to another realm. Properly rendered fat can be safely be kept at room temperature. The fat will melt and the impurities and bits of meat will fall to the bottom of the pot. We'd like to be your ranchers. If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. How to Use. Rendering is a process that converts waste animal tissue into stable, usable materials. How to Render Fat • 1 pound of hog, duck, goose, pheasant or other fat, cut into 2-inch pieces • Water. I typically render 2lbs at the very least of fat at a time. Just to let you know this is technically not tallow which is rendered from suet, the fat from around the internal organs of the animal. Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries. Grandma’s Lye Soap was made with rendered fat; this fat would have come from goat, beef, pork or lamb. After my dad trimmed all the fat from the hams, shoulders and other meat he would cut the fat up and we would render the fat and make lard in a big iron pot over an open fire. Some of this is going to depend on how much fat, and the original temperature of said fat when you start the process. You can also render the fat, separating it from everything else, and reuse it in other recipes — something that can take hours to do but is worth it for the results. 0. Why do we like fatty foods so much? Dry rendering is a batch or continuous process that dehydrates raw material in order to release fat. Rendered chicken fat becomes Schmaltz and is used in place of butter for cooking. I play it safe and keep mine in the fridge. Render some in a pan with a little water, and if it smells good it is good. Wet rendering is the way to go. You have a few choices in how you break down your fat for rendering. It can also be stored in the freezer indefinitely. 1. I don’t salt my stocks when I pressure cook, and all the fat just rises to the top. Place the fat in a skillet or pot. I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. Rendered fat for use in cooking can be stored in the refrigerator for up to 3 days or in the freezer for several months. Heat, stirring occasionally. When making soap with animal fats; the fats will need to be purified first. 4. 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. To render the fat from our duck, we used the dry rendering method of oven roasting. Add water so that it is about halfway up the sides of the fat. All of those things will … Your nose doesn’t lie. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. It's much easier to avoid scorching the fat when it's heated in water. Rendering With the Whole Bird . By cooking fat, I mean any fat that I’m going to subject to heat in any way at all – whether it … Adding a bit of water to the pan ensures the surface temperature can’t rise above 212 degrees, so the fat renders gradually and doesn’t burn. Avoid boiling the fat or allowing it to burn or stick to the edges. Rendered animal fat is a useful ingredient to keep in your kitchen. Reply. Place your fat into a pan and add enough water to cover the fat. Rendering chicken fat from a whole chicken is an economical way to save money on ingredients, while adding flavor to a wide range of recipes. One the the many benefits of making your own meat stocks is all the wonderful How to Render Lard: Step 1: Break down your fat. Growing up on the farm, rendered poultry fat was prized for cooking and baking, but I didn't realize it had a name other than chicken fat, duck fat, goose fat, etc. Turn off the heat and let the rendered fat cool a bit. Heat source . It will take longer to render all of the fat out, which is why I prefer the grinder method. rendering is a process that separates fat from raw material by boiling in water. Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of … It’s also the healthiest. A good question that will be answered if you keep reading... (Editor's Note: This article was originally published on January 26, 2008.) The process involves addition of water to the raw material and the use of live steam to cook the raw material and accomplish separation of the fat. Muscle meat is all right, just keep meat to a minimum. In short, the process involves making a broth that should later be cooled down so that the fat will float to the surface and harden. How To Render Duck Fat. Small amount of water. Whole chickens retain a varying amount of fat in the internal body cavity. Rendering Fat. As the fat begins to melt, small chunks of crunchy “cracklin” fat will rise to the top. You are looking for the bits of meat/gristle (these are the “cracklins”) to rise to the top, leaving clear, liquid fat underneath. Hams are expensive; so why not make use of every last bit. Leaf Fat: This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. Put the burner on its lowest setting and let the liquid simmer for 60 to 90 minutes, turning the fat pieces every so often. Once the fat has completely rendered, strain these chunks out of the fat with a wire spider or slotted spoon. Frugal is a good description for me when it comes to feeding the woodpeckers and other birds that stop by my suet feeders. If you render leaf fat from your ham is a good description for me when it 's heated water... 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