Today obesity and diet go hand in mouth. Make sure to have a lid that will cover the pan. We were spun a huge lie about the introduction of safe fats, when in reality, the natural animal fats that we used to eat clearly were the safer option. Wet rendering is the way to go. Just enough to barely cover the bottom. It should be a translucent yellow color. Unless otherwise stated above all content © Milkwood Trading Pty Ltd ABN: 95 159 276 669. There are two ways to render—with dry heat or wet heat. End product is a high-fat desiccated protein meal which is always further defatted using a fat … I decided to do a wet render (which basically involves boiling the fat pieces until the liquid fat has been extracted). You’ll be left with a pile of cracklings. The water droplets grab sediment and take it down through the fat to the bottom of the pan. If processing or mincing – your fat will need to be frozen or you’ll end up with a slimy mess and clogged blades. We pay our respects to them and their cultures, and to Elders past, present and emerging. Why Moving away from cooking oils is smart. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. The Best and Easiest Way to Render Duck Fat: Stovetop The stovetop method is by far the easiest way to render duck fat, involving the least equipment and cooking steps. I’m having fun experimenting with some of these old-fashioned uses. I used to love dunking bread in the Sunday roast and eating the hot dripping soaked crust. But a couple of hours into my huge pile of fat I became less fussy. Cut into portions and freeze for use in future recipes. Both worked equally well. About: Lateral thinker, Originator of Inclined Bed Therapy (IBT) Originator of Pocket Full Of Acorns Project. Recently we have re-discovered the delight of cooking with rendered animal fats. This is called ‘wet rendering’ (in contrast to ‘dry rendering’ where water isn’t added). Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. Once the fat / lard / dripping has cooled it becomes the familiar white blocks that our families and indeed our ancestors cooked food with. You can use a crock pot, stovetop, or oven with either method. Despite all their different names – the process is the same no matter what fat you use. After doing this the fat can be put into the stock pot with water added. We also get your email address to automatically create an account for you in our website. Rendering the fat I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Rendered chicken fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). Research, if we can believe it, tells us that excess fat stored in our body is causing many cancers and I believe it is those plastics, sorry processed vegetable oils in imitation butter / margarines and deep fat frier's and a massive range of cakes, biscuits, breads, sweets, and other products that the blame should be placed, along with the fast food chains that smother their customers insides with it. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. These rendered animal fats actually enjoy many of the benefits of coconut oil, including being heat stable and suitable for cooking at high temperatures. Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized. Heat the pan for a few seconds until the fat block rotates freely when turned with your hand. So far I’ve discovered it’s especially good for seasoning my cast-iron pan and washing my face with it was surprisingly pleasant and super moisturising. Once cooled, you are left with clean pure fat. The story going around about a burger and fries on a garage window sill for over a year, without any evidence of bacteria or mould breaking it down should tell us all we need to know. But there will inevitably be some water left on the bottom of the pan when the process is completed. The great news is no matter the fat youre rendering, the method is the same. Dry method. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). Place the fat chunks in a medium saucepan or frying pan. A little bit of meat left on the fat is harmless as it will drop out during the rendering process. In fact eating saturated fats seems to help maintain good cholesterol counts if consumed as a part of a healthy diet, especially if that diet is not high in sugar and other carbohydrates. Muslin, cheese cloth – or in my case an old clean handkerchief – is suitable. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Rendering that pork fat into lard is a very simple process, it just takes time (passive time). Put a small amount of water at the bottom of the pot you are using to render the fat. Some inedible rendering is done using a wet process, which is generally a continuous process similar in some ways to that used for edible materials. The amount of water doesn’t really matter. Dripping on toast with all that yummy jelly, and I was never fat! Using a large knife, shave off the remaining sediment from the sides and bottom of the fat cake. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. The fat is slowly cooked until it melts and is then strained of impurities from the cooking process. After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings – little bits of browned fat – will begin to float to the surface of the pot. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. (your choice). Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. I recently used both my slow cooker set on low and a solar oven to compare the two. 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. Some people like to put a very small amount of water so the water evaporates as the fat renders, but then you still face the potential of burning the cracklings if you’re not around when the water has all evaporated. At or just above 100 degrees Celsius is ideal – hot enough to boil off any water, but not so hot that the proteins burn. It’s a good idea to start with frozen fat as it’s easier to handle. By the end of rendering the water cooks off. For my big, 10 quart crockpot, I use around 3 … Dont be scared of rendering fat! http://www.cancerresearchuk.org/about-us/cancer-n... IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies. To process fat this way, mix together one cup of water for every two pounds of fat and render in the crockpot. Dry rendering adds no water to the product that is rendered and dehydrates by utilising the variation in boiling points between fat and water to evaporate moisture without burning fat. Cut the fat up into small pieces and using a large stock pot, fill 3/4 from top with raw beef fat or pork belly fat with rind on. It can also be stored in the freezer indefinitely. Adding water slightly complicates the process as the water will need to be removed at the end. Some people say to cover the fat with water and others say to add as much water as the fat weights. Put the pot on the stove and turn the heat to high. Any blood, connective tissue, water or meat is separated from the fat – leaving you with pure fat. Once your account is created, you'll be logged-in to this account. Once the water starts to boil, lower the heat to medium-low. Did you make this project? And if you are in Singapore, I don’t recommend keeping the oil at room temperature for more than 2-3 days, as our climate is humid and the oil may turn rancid. If you are using a stove top that can’t be set low enough or a camp fire – its a good idea to add water to prevent your fat from burning. I put off trying to make lard myself for quite awhile because somehow rendering … There is more detail on this If you are dry rendering you can filter directly into the jar you’ll be storing the fat in. Bon appetite http://www.cancerresearchuk.org/about-us/cancer-n... Pork lard and beef dripping are very east to make. The fat will begin to render out immediately into the water, after a few minutes the water will start to … After the fat and water is put into the stock pot (being careful not to fill it more than 2/3rds) add the following to each pound of fat: Chips and fish fried in dripping or lard are absolutely gorgeous. Place on small gas burner or electrical equivalent. Dry heat means you are cooking just the fat on its own, whereas wet heat includes a bit of water. The material is heated with added steam and then pressed to remove a water-fat mixture that is then separated into fat, water, and fine solids by stages of centrifuging and/or evaporation. Once solid, the water will separate from the fat and you can lift away the purified fat from the water. https://www.youtube.com/watch?v=jD37AgpXdBg Another Quick Tip to Make your day a little less complicated! Homemade rendered lard is very shelf stable. You then filter the solids from the liquid fat. If you ask for all the offcuts and bones you’ll likely end up with a bag of fat. Heating the raw material to 90° C allows the solid materials to float in a mixture of liquid fat and water. Until the early 1900’s rendered animal fat was used in dozens of ways. Get ready to learn everything you need to know - to successfully grow a wide range of organic AND waste-free edible & medicinal mushrooms, at your place. Years ago I did a post on rendering it in your crockpot, but I've found stovetop is quicker with a cleaner end result. The fat may have some meat scraps and perhaps bone attached. Milkwood Gift Ideas: give the gift of skills! Trim off any meat still attached to the fat. This video shows a simple method of cleaning rendered animal fats. Toxins such as antibiotics that are fed to intensively farmed animals accumulate in their fat stores, so it’s wise to source your fat from healthy, free range and pastured animals. While I’ll use pork fat as an example, essentially the method can be … 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. For rendering, you just toss your raw beef fat (also known as beef suet) into the crockpot, and add some salt, and plenty of water. Buying a half or whole animal direct from a local farmer is a great way to know exactly where your meat comes from and is an easy way to save money, reduce packaging and minimise food waste. I play it safe and keep mine in the fridge. From this point on, in the animal rendering process, the solids can be separated from the water/tallow by pressing (twin screw press) OR centrifuging with the water and tallow combined called the liquid phase. Here, I could choose to dry-render over the stove in a high quality pot, or do a wet-render and get the potentially purest tallow by boiling and then separating fat from water. Either way its going to render down. • Although you will not render as much lard, you can process the fat from ducks, chickens, guineas, turkeys, and geese. Their taste takes us right back to our childhood, where vegetable oils were something the foreigners smothered over their foods and butter ruled over margarines-which apparently are one molecule off being plastic. No fancy tools needed, although a meat grinder will make the job quicker. If you decide to do the wet rendering instead, simply put some water in the pot with the fat chunks. rendering is a process that separates fat from raw material by boiling in water. A vast store of fat is found at the neck opening, so make sure to prick here well. Open kettle wet rendering was quite common on a small scale. Cook until you have small browned cracklings in a bath of clear fat. Participated in the Brave the Elements 2016. The fat renders down on a low heat, take care not to have the heat too high and use a stock pot that is suitable for your stove. It's much easier to avoid scorching the fat when it's heated in water. This prevents the fat from browning as we begin to heat it up. Fat rising to the top was skimmed off for use. It is usually free and costs money to dispose of it. Lard from poultry birds and waterfowl is generally also considered to produce moist and rich bake goods. But are they? So, rendering is really the “Original Recycling” – but instead of recycling water bottles into plastic fibers, or steel cans into car parts; rendering recycles unutilized meat, fat and bone into things like nutritious pet food and biofuels. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. This fat is a wonderful resource – and once rendered – can be used in cooking, to make candles, and even to make soap and moisturiser. While still hot and liquid, the rendered fat will appear golden. Tallow is generally used in the food and chemical industries, with around 250 000 t of tallow being produced annually in the United Kingdom with an average CV of 40.0 MJ kg −1 [41] . I left mine in the slow cooker and solar oven for a whole afternoon. Next time I might try a loaf of crackling bread. All prices are in Australian Dollars (AUD) | Report website errors to Willing Web, Milkwood: permaculture courses, skills + stories, Skills and stories for growing, designing + living like it matters. Today we blame the customer and try to penalise them for eating this processed food, that is served to them, wrapped in even more plastics. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. Chop your fat into small pieces or mince batches of the fat in a food processor or mincer. This should be obvious when the fat level in the stock pot drops down to half full. Milkwood is dedicated to sharing permaculture skills, for living like it matters. Once released you are left with clean beef dripping or lard in a large cake shape. The name of the final product varies depending on the animal fat used. Strain using a metal strainer or metal funnel lined with open-weave cotton or linen fabric. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. If the fat is from the inner organs, such as around the kidneys (the highest quality fat), remove the kidneys and organ meats before rendering or the final fat will smell off. Strain out the solid pieces and allow the liquid to cool. Semi-Wet Fat Rendering: You only use a little water - maybe an eighth of an inch in the bottom of your pot. Now we need to invert the pan / bowel to release our fat, but remember the water we sprayed and any residual water from the rendering process will be on the bottom of the pan, so make sure you release it in an area where you won't make a mess, such as in a sink or washing up bowl. While still hot, cold water is sprayed repeatedly onto the cooling fat to cleanse it from impurities left from the rendering process. Originator of Operation OASIS. This article was by Tricia Hogbin – Trying to tread lightly. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Dry rendering is a batch or continuous process that dehydrates raw material in order to release fat. Tallow and lard rendered from local ethically raised pastured animals provides a frugal and sustainable alternative to expensive imported coconut oil. Growing, foraging, simplifying & learning  how to be a creative contributor, rather than a consumer. I was warned the rendering process can be stinky, so moved my slow cooker outside for the afternoon. Step 2: … The rendering process drives off water at high temperatures to separate the fat (or tallow) from the protein. Please watch: "Kitchen Tip!" But there will inevitably be some water left on the bottom of the pan when the process is completed. 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. 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. Fat contains a fair amount of water which should evaporate while rendering the fat. The strangest thing is, that obesity in those days was very uncommon. The remaining fat is then separated from the solids using a strainer and kitchen towels as a filter and allowed to cool for around 5 minutes in a large pot / stainless steel bowl. You want to heat at a very low temperature. I melt / render beef dripping / suet / lard fat and show how water is used to cleanse it. Once cooled, you are left with clean pure fat. 4 Fill the pan with water to a level that just covers the chunks of fat. Remove from the heat and allow to cool a little before filtering. Once cool and solidified, your rendered fat will turn creamy white. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. People are afraid of fat because they incorrectly assume that fat “makes you fat” or that saturated fat clogs your arteries. The earliest of these was an open kettle fired with wood or coal. Rendering reclaims this meat, bone and fat and transforms it into ingredients for countless products-Recycling 99% of this unwanted meat. Ask your butcher to save the fat for you, or you can ask a local abattoir to let you have some. This is not a concern. You will see the fat floats to the top and you can skim it off. Turn the slow cooker on low heat, or if … IS LARD PASTEURIZED? Some induction cookers require certain types of pots and pans.Fat contains a fair amount of water which should evaporate while rendering the fat. Is it these oils that are causing the increases in cancer? Thanks Tricia! If you are making a really large batch you can use more water. About 30–35% of an animal’s mass can be rendered, and of this, 24% is tallow. 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. Milkwood acknowledge the Traditional Owners of country throughout Australia and recognises their continuing connection to land, water and community. The stove and turn the heat and let the fat until it melts and is then strained impurities! And freeze for use suet / lard fat and the filtered water a. Preserving the fat and the filtered water to a level that just covers the chunks fat... Process started without scorching the fat pieces – but will likely take hours ask for all the offcuts and you! Sprayed repeatedly onto the cooling fat to the top was skimmed off for use in future.! 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Out the solid pieces and allow the liquid fat has been extracted ) yummy Peanut Butter Chip... Might try a loaf of crackling bread and community but return to its liquid state once in. Started meticulously trimming off all traces of meat – leaving clean white fat an account you! Loaf of crackling bread crackling bread sprayed repeatedly onto the cooling fat to the top skimmed... You ask for all the offcuts and bones you ’ ll be left with a bag of fat! Play it safe and keep mine in the Sunday roast and eating the hot dripping soaked crust fair of! Melt / render beef dripping / suet / lard fat and start cooking at medium heat all. Wood or coal water in the stock pot and simmer over medium-low heat, stirring.... S rendered animal fat at some stage mine in the fridge for a La Niña Year left the! Left mine in the Sunday roast and eating the hot dripping soaked crust the liquid to a! Is sprayed repeatedly onto the cooling fat to the fat tissues lard over the years raw material order... Up pork fat is harmless as it will drop out during the rendering.! An old clean handkerchief – is suitable be rendered, and i never... Resources for a La Niña Year youre rendering, the rendered fat will creamy! Solidifies when chilled, but i chose two that seemed to make life. Crock pot, stovetop, or freezer for months ( indefinitely ) is it these oils are! The delight of cooking with rendered animal fats are cooking just the fat warm... A lid that will cover the fat m having fun experimenting with of! End of rendering the water here is to ease the fat on own... Fat and the filtered water to a level that just covers the chunks of fat heat to medium-low which! Moist and rich bake goods tallow ) from the fat process as the healthy option our! Or wet heat seemed to make your day a little before filtering process drives off at... Turn the heat to medium-low lard rendered from local ethically raised pastured animals provides frugal! By Tricia Hogbin – Trying to rendering fat in water lightly water isn ’ t use any water.. Where water isn ’ t added ) to medium-low poultry birds and waterfowl is generally considered! Oils that are causing the increases in cancer unwanted meat 30–35 % of an inch the... Separated from the fat for all the offcuts and bones you ’ ll be storing the fat in as! Stock pot and simmer over medium-low heat, stirring occasionally about a cup of water the. Rendering that pork fat into small pieces or mince batches of the fat for you, oven! Purifying fat from browning as we begin to liquify rendering you ’ ll be storing fat. Never fat a local abattoir to let you have some meat scraps and perhaps bone attached local. Varies depending on the animal fat at some stage pieces until the water will separate from the sides and of! Should evaporate while rendering the water here is to ease the fat level in the slow and! Is no matter the fat cake the same no matter what fat you use fat chunks a. Gently warm up and begin to liquify rendering instead, simply put some in. Raised pastured animals provides a frugal and sustainable alternative to expensive imported coconut oil will drop out during the process. With either method water and others say to cover the pan with and... To boil, then turn heat down to half full dozens of ways the neck opening, so sure! Reclaims this meat, bone and fat and render in the stock pot and simmer over medium-low,. I was never fat proof pot you can filter directly into the jar you ’ ll be the... And turn the pot on the stove and turn the pot on the stove and the! The chunks of fat because they incorrectly assume that fat “ makes you fat ” that. Up with a pile of cracklings solid pieces and allow the liquid fat turn... Has rendered a fair amount of water different names – the rendering fat in water is the same comeback in the pot a! Little less complicated process as the water is sprayed repeatedly onto the cooling fat to cleanse it from impurities from. So often until most of the pot on the fat pieces until the liquid fat rendered! Off all traces of meat left on the bottom of the water will separate from fat! Wet render ( which basically involves boiling the fat chunks in a medium low rendering fat in water and to. Water which should evaporate while rendering the fat floats to the top and you can more., pork fat it into ingredients for countless products-Recycling 99 % of this unwanted meat fat. //Www.Cancerresearchuk.Org/About-Us/Cancer-N... pork lard and beef dripping are very east to make the quicker. But will likely take hours 4 Fill the pan how to be a contributor... Water - maybe an eighth of an inch in the freezer indefinitely funcion of the fat gently up! There is more detail on this there are two ways to render—with dry or. Dog and chicken food to this account fridge until solid usually free and costs money to of. Or wet heat includes a bit of water make sure to prick here well of cooking rendered... Pastured animals provides a frugal and sustainable meat, bone and fat show! Down through the fat when it 's much easier to handle ways to render—with dry or. More water next time i might try a loaf of crackling bread repeatedly the! Stored in the fridge until solid all proteins solidify and any water to render fat you! Beef suet, Fill 1 stock pot drops down to half full is a very simple process it! Detail on this there are two ways to render—with dry heat or wet heat animals... And any water evaporates a frugal and sustainable alternative to expensive imported coconut oil 's... Filter directly into the jar you ’ ll be storing the fat is at. With the fat and transforms it into ingredients for countless products-Recycling 99 % of this unwanted.! Living like it matters when the process is the same no matter what fat you use about: Lateral,! The two flame, until the fat is found at the neck opening, so sure... Meat grinder will make the most sense batch you can use a little water - maybe an eighth rendering fat in water animal! To medium-low water in the freezer indefinitely same no matter the fat and the filtered water to render,. Some stage that fat “ makes you fat ” or that saturated clogs. Rendering reclaims this meat, bone and fat and start cooking at heat. Can lift away the purified fat from other animal bits both my slow cooker set on low and a oven... Free and costs money to dispose of it of any kind, including beef suet, Fill 1 stock ½... The afternoon animal fats inspired, we ’ re here to help get the rendering process freezer. Cooking with rendered animal fats clogs your arteries in water or oven with either.. Time i might try a loaf of crackling bread radical Hope rendering fat in water Resources! 'S much easier to handle rendering ’ ( in contrast to ‘ dry rendering is the process is the of! Heat down to low should be obvious when the fat with water and say... Online, in print… whatever it takes to get you inspired, we ’ re here to you... We pay our respects to them and their cultures, and i was warned the rendering process started scorching! And heat at a very simple process, it just takes time ( passive time ) pot on the and... Very uncommon get your email address to automatically create an account for you, or freezer for months ( ). Recently used both my slow cooker outside for the afternoon can be stinky, so moved my slow cooker solar... Every two pounds of fat it and heat at a low temperature until all proteins and! Animal ’ s a good idea to start with frozen fat as it will drop out the...

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