About: Lateral thinker, Originator of Inclined Bed Therapy (IBT) Originator of Pocket Full Of Acorns Project. Rendering the fat I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Fat rising to the top was skimmed off for use. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. There are two ways to render—with dry heat or wet heat. A vast store of fat is found at the neck opening, so make sure to prick here well. Rendering With the Whole Bird . 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. This should be obvious when the fat level in the stock pot drops down to half full. At or just above 100 degrees Celsius is ideal – hot enough to boil off any water, but not so hot that the proteins burn. This fat is a wonderful resource – and once rendered – can be used in cooking, to make candles, and even to make soap and moisturiser. 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. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. I was warned the rendering process can be stinky, so moved my slow cooker outside for the afternoon. This is called ‘wet rendering’ (in contrast to ‘dry rendering’ where water isn’t added). By the end of rendering the water cooks off. Growing, foraging, simplifying & learning  how to be a creative contributor, rather than a consumer. https://www.youtube.com/watch?v=jD37AgpXdBg Another Quick Tip to Make your day a little less complicated! Muslin, cheese cloth – or in my case an old clean handkerchief – is suitable. Either way its going to render down. Milkwood Gift Ideas: give the gift of skills! Rendering that pork fat into lard is a very simple process, it just takes time (passive time). Strain using a metal strainer or metal funnel lined with open-weave cotton or linen fabric. This video shows a simple method of cleaning rendered animal fats. I started meticulously trimming off all traces of meat – leaving clean white 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. Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. I play it safe and keep mine in the fridge. Step 2: … Using a large knife, shave off the remaining sediment from the sides and bottom of the fat cake. Dont be scared of rendering fat! 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. Why Moving away from cooking oils is smart. Put the pot on the stove and turn the heat to high. I decided to do a wet render (which basically involves boiling the fat pieces until the liquid fat has been extracted). You need about a cup of water, a crockpot (to make your life easy) and chopped up pork 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. You then filter the solids from the liquid fat. Ours didn’t go go to waste and became dog and chicken food. The fat will begin to render out immediately into the water, after a few minutes the water will start to … But a couple of hours into my huge pile of fat I became less fussy. This is not a concern. I melt / render beef dripping / suet / lard fat and show how water is used to cleanse it. If processing or mincing – your fat will need to be frozen or you’ll end up with a slimy mess and clogged blades. Chips and fish fried in dripping or lard are absolutely gorgeous. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. 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. 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. 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. Unless otherwise stated above all content © Milkwood Trading Pty Ltd ABN: 95 159 276 669. The amount of water doesn’t really matter. 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. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. While still hot and liquid, the rendered fat will appear golden. A little bit of meat left on the fat is harmless as it will drop out during the rendering process. 4 Fill the pan with water to a level that just covers the chunks of fat. If you decide to do the wet rendering instead, simply put some water in the pot with the fat chunks. It can also be stored in the freezer indefinitely. No fancy tools needed, although a meat grinder will make the job quicker. rendering is a process that separates fat from raw material by boiling in water. Rendering reclaims this meat, bone and fat and transforms it into ingredients for countless products-Recycling 99% of this unwanted meat. 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. Once cooled, you are left with clean pure fat. 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. 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. 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. 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. Some people say to cover the fat with water and others say to add as much water as the fat weights. Some induction cookers require certain types of pots and pans.Fat contains a fair amount of water which should evaporate while rendering the fat. Any blood, connective tissue, water or meat is separated from the fat – leaving you with pure fat. Originator of Operation OASIS. Permaculture Design Process 2: Making a Base Map, health benefits of nutrient-rich traditional fats, How to: Honesty Stalls + Free Food Stands – Building Community, Sharing Produce, ‘Valuing the Marginal’ with David Holmgren + a Free Foraging Guide, Our Permaculture Kitchen Staples: sourdough, cheese, kraut, tibicos + jun, Review: The Art of Frugal Hedonism + Grown and Gathered, Making Lilli Pilli Gin: and muffins, and cordial, and chutney…, Easy + Delicious Permaculture Holiday Recipes. , foraging, simplifying & learning how to be a creative contributor, rather than consumer. Give the Gift of skills http: //www.cancerresearchuk.org/about-us/cancer-n... pork lard and beef dripping lard! This account can use a crock pot, stovetop, or freezer months! Perhaps bone attached the heat to medium-low fat into lard is a very simple process, it just takes (!, the rendered fat can be stinky, so moved my slow cooker and solar oven to compare two! 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