Pour the fat and solids into the strainer, being very careful since hot fat can severely burn. You can save the cracklings, if you like, to add to salads or mashed potatoes, or even nibble on as a snack, if you are so inclined.
The wet rendering technique is similar to the dry method but with some water added. It doesn't really matter how much water you include, but the less water the closer you need to watch so the fat doesn't burn.
To render using the wet method, follow the same instructions for dry method. You will still need to strain the mixture once you detect all of the fat has separated from the solids, but keep in mind that the wet method will not produce crispy cracklings. Because there is some water in the mixture, it is best to place the strained fat in a container and refrigerate it so it can harden.
Once you break up the pieces of solid fat you can drain the excess water that has accumulated in the container. When it comes to everyday cooking, this is probably the most common form of rendering fat. It is easy since all you need are a few pieces of bacon—no need to trim any meat muscle or skin. And what you are left with is a delicious liquid fat to use in almost any recipe and some extra crispy pieces of bacon, which, if you can resist not eating on the spot, are delicious used as a garnish in soups, salads, and appetizers such as deviled eggs.
First, cut up the bacon into even pieces. Make sure the pan you use will allow the bacon to sit in one layer; add the bacon and let cook over medium-low heat for about 10 minutes until the bacon is brown and crispy and the fat has been released.
Strain the mixture, discarding the fine, gritty bits as they will taste bitter. Add the bacon fat to a vinaigrette or use as the fat to cook vegetables or other ingredients. A medical research study published in reports that rendered animal fat has health benefits. Despite a history of misinformation, pork fat or lard is high in monounsaturated fats like olive oil and canola oil , with only 40 percent of saturated fat, compared to 70 percent in butter.
Rendered duck fat is also much lower than butter in saturated fats, and it cooks much "cleaner"; in other words, it doesn't burn as quickly as olive oil or canola oil. Barendse W. Should animal fats be back on the table? A critical review of the human health effects of animal fat. Animal Production Science. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
Any blood, connective tissue, water or meat is separated from the fat — leaving you with pure fat. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. 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. I started meticulously trimming off all traces of meat — leaving clean white fat. But a couple of hours into my huge pile of fat I became less fussy. A little bit of meat left on the fat is harmless as it will drop out during the rendering process. Chop your fat into small pieces or mince batches of the fat in a food processor or mincer.
You want to heat at a very low temperature. At or just above degrees Celsius is ideal — hot enough to boil off any water, but not so hot that the proteins burn. A slow cooker or solar oven is ideal — but you can also render in an oven, a heavy bottomed pot on a stove top or even in a pot over slow coals on a camp-fire. I recently used both my slow cooker set on low and a solar oven to compare the two. Both worked equally well. I was warned the rendering process can be stinky, so moved my slow cooker outside for the afternoon.
Adding water slightly complicates the process as the water will need to be removed at the end. Cooking times will vary depending on heating method, volume and size of the fat pieces — but will likely take hours.
I left mine in the slow cooker and solar oven for a whole afternoon. Strain using a metal strainer or metal funnel lined with open-weave cotton or linen fabric. Muslin, cheese cloth — or in my case an old clean handkerchief — is suitable. For schmaltz, you want to use the skin and fat of the bird. You can substitute the direction with any you want. The easiest and fastest way to do this is on the stove top, preferably with a deep flat bottomed saucepan that has an even heat distribution, but a wok will also suffice.
The two main ways suggested for rendering are wet with water or straight without water. I do it straight as it involves one step less to process at the end, but this requires you to stay with your pan to prevent overcooking and essentially burning. If you prefer to turn on a slow cooker and leave it unattended, you are most welcome to — but be warned this method can take much longer, a few hours or so.
Take 1kg of pork leaf lard from around the kidneys , but really do whatever quantity your heart desires. The thing to do here is freeze it first.
By freezing the fat you will make it much more easily manageable to cut into, a whole lot less messy too. From there, cut it into little cubes — no need to get your ruler out. Roughly the size of a 50c piece is adequate. Pop all the lard into the pan and place onto the lowest heat element on your stove top.
Stir the bottom very minimally, every 10 minutes or so. And in that time, prepare sterilised glass jars or a glass container that has an airtight lid. In order to get the lard from the saucepan to the jars I use a large glass Pyrex measuring cup, on top of which I put a metal mesh strainer, but you can easily substitute this for a stainless steel bowl with a metal mesh strainer on top.
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