30
Apr
It is important not to let the heat get too high or else you will lessen the quality of the fat. It will end up evaporating itself out Set the crockpot on low and let it go for about an hour.
Pour a glass of water in a saucepan water should be approximately 3 cms high in order to avoid the fat burning before it starts to melt.
How to render fat. Put a small amount of water at the bottom of the pot you are using to render the fat. Just enough to barely cover the bottom. This prevents the fat from browning as we begin to heat it up.
Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Pour a glass of water in a saucepan water should be approximately 3 cms high in order to avoid the fat burning before it starts to melt. Add the fat and start cooking at medium heat.
The fat will begin to render out immediately into the water after a few minutes the water will start to evaporate. Once it boils drop the temperature to low. Place the fat into your pan then add enough water to cover the bottom of the pan by about half an inch.
Place the pan over a medium flame until the water starts to boil then turn heat down to low. Cook gently for 1-2 hours stirring every so often until most of the fat has rendered. 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 liquid fat. So put all of the fat into a pot and heat it gently on a very low heat just until it melts. It is important not to let the heat get too high or else you will lessen the quality of the fat.
Cut fat into 1-2 inch portions. Place into a large saucepan or pot and place over low heat for a few hours stirring occasionally. You want the temperature to hold around 130-140 degrees.
The fat should be a yellow color. 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 liquid fat.
Once cooled you are left with clean pure fat. Is it OK to eat the fat on steak. Put your fat in your slow cooker and turn on low or in a dutch oven or other oven proof pot and put it into an oven heated at 250F.
I also like to add a tiny bit of water at this point. I usually do about 2 TBSP or up to 14 cup if Im rendering a large amount of fat at once. Add 14 cup of water to the bottom of a crock potand add the cut up pork fat.
The water will prevent the fat from burning before the pork fat starts to melt. It will end up evaporating itself out Set the crockpot on low and let it go for about an hour. Use a cooking method that allows rendered fat to collect away from the ribeye.
These include grilling a steak or broiling in a pan with a rack. If you use a frying pan or skillet choose one that. Sometimes youll pick up a brisket that has more fat than you expected and you may end up with more trimmings.
Dont throw your brisket trimmings away you. Rendering the fat For slow cooker Place the fat in a slow cooker amd set the temperature to low letting it go for a few hours stirring from time to time. Clear fat will start to render out of the fatty tissues.
For stove top Set the burner on low. Place the fat in a slow cooker and set it to LOW. If youre melting it over the stovetop place it in a heavy pot and set it to 2.
Once it begins melting set it to 1. Again the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor. There are two ways to render fat wet or dry.
Dry rendering is simply leaving fat pieces to cook on low in a stockpot or crockpot until the fat has liquified leaving cracklings for later but the fat can burn and leave a bad taste in the tallow. Place 14 cup water and the ground fat in a slow cooker and set on low. You can also render on a stovetop the key is to keep the temperature VERY low.
If you render the fat too quickly youre apt to give it more of a piggy taste and golden color. There are a few options for how to render fat using a crockpot set on its lowest setting a Dutch oven in a 250-degree-Fahrehneit oven or on the stovetop in a Dutch oven again over a very low temperature. Stir occasionally keeping an eye on the fat to make sure the temperature doesnt need to be lowered watch for smoke.
Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Every once in a while Gran would go to the butcher or abattoir and get s. Rendering With the Whole Bird.
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 breastsDo not over-prick as you may spoil the appearance of the finished bird. A vast store of fat is found at the neck opening so make sure to prick here well.