If processing or mincing – your fat will need to be frozen or you’ll end up with a slimy mess and clogged blades. https://www.youtube.com/watch?v=jD37AgpXdBg Another Quick Tip to Make your day a little less complicated! The golden liquid oil solidifies when chilled, but return to its liquid state once heated in a pan. 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. 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. Rendering With the Whole Bird . Rendering that pork fat into lard is a very simple process, it just takes time (passive time). There are two ways to render—with dry heat or wet heat. This should be obvious when the fat level in the stock pot drops down to half full. If you are dry rendering you can filter directly into the jar you’ll be storing the fat in. This is not a concern. 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. You then filter the solids from the liquid fat. I left mine in the slow cooker and solar oven for a whole afternoon. Canola / vegetable oils are promoted as the healthy option for our diet. But there will inevitably be some water left on the bottom of the pan when the process is completed. At or just above 100 degrees Celsius is ideal – hot enough to boil off any water, but not so hot that the proteins burn. You want to heat at a very low temperature. Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. Milkwood is dedicated to sharing permaculture skills, for living like it matters. This article was by Tricia Hogbin – Trying to tread lightly. http://www.cancerresearchuk.org/about-us/cancer-n... IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies. Would love your thoughts, please comment. Rendered chicken fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). The rendering process drives off water at high temperatures to separate the fat (or tallow) from the protein. 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. Place the fat chunks in a medium saucepan or frying pan. I recently used both my slow cooker set on low and a solar oven to compare the two. 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. This prevents the fat from browning as we begin to heat it up. 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). The name of the final product varies depending on the animal fat used. This is called ‘wet rendering’ (in contrast to ‘dry rendering’ where water isn’t added). I was warned the rendering process can be stinky, so moved my slow cooker outside for the afternoon. Next time I might try a loaf of crackling bread. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. While still hot, cold water is sprayed repeatedly onto the cooling fat to cleanse it from impurities left from the rendering process. 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. I decided to do a wet render (which basically involves boiling the fat pieces until the liquid fat has been extracted). rendering of edible fats and oils and in the production of items such as partially defatted chopped beef or condensed beef. Dry rendering is a batch or continuous process that dehydrates raw material in order to release fat. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Strain out the solid pieces and allow the liquid to cool. Share it with us! Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Did you make this project? Either way its going to render down. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. Lard from poultry birds and waterfowl is generally also considered to produce moist and rich bake goods. Heat the pan for a few seconds until the fat block rotates freely when turned with your hand. About: Lateral thinker, Originator of Inclined Bed Therapy (IBT) Originator of Pocket Full Of Acorns Project. 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: The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. 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. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. I play it safe and keep mine in the fridge. Step 2: … Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. You’ll be left with a pile of cracklings. Once your account is created, you'll be logged-in to this account. Tallow and lard rendered from local ethically raised pastured animals provides a frugal and sustainable alternative to expensive imported coconut oil. 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. 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. Dripping on toast with all that yummy jelly, and I was never fat! Despite all their different names – the process is the same no matter what fat you use. Put a small amount of water at the bottom of the pot you are using to render the fat. While I’ll use pork fat as an example, essentially the method can be … 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. 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. 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] . 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. Pork lard from belly fat leaves us with a nice side serving of crackling / scratchings, which are cooked to a golden brown in a frying pan and sprinkled with seasoning, including rosemary, garlic black pepper and sea salt or Himalayan red salt. Properly rendered fat can be safely be kept at room temperature. A little bit of meat left on the fat is harmless as it will drop out during the rendering process. 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. Just enough to barely cover the bottom. The water droplets grab sediment and take it down through the fat to the bottom of the pan. A vast store of fat is found at the neck opening, so make sure to prick here well. IS LARD PASTEURIZED? The fat may have some meat scraps and perhaps bone attached. The funcion of the water here is to ease the fat into heat. Strain using a metal strainer or metal funnel lined with open-weave cotton or linen fabric. Participated in the Brave the Elements 2016. Some induction cookers require certain types of pots and pans.Fat contains a fair amount of water which should evaporate while rendering the fat. 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. You can use a crock pot, stovetop, or oven with either method. The great news is no matter the fat youre rendering, the method is the same. Once released you are left with clean beef dripping or lard in a large cake shape. Once cool and solidified, your rendered fat will turn creamy white. Rendering the fat I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Once cooled, you are left with clean pure fat. The strangest thing is, that obesity in those days was very uncommon. Dry method. 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. 4 Fill the pan with water to a level that just covers the chunks of fat. 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. Dry heat means you are cooking just the fat on its own, whereas wet heat includes a bit of water. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. If you are making a really large batch you can use more water. Is it these oils that are causing the increases in cancer? Place all of the fat and your water into your slow cooker or an oven proof pot. Dont be scared of rendering fat! 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. Until the early 1900’s rendered animal fat was used in dozens of ways. End product is a high-fat desiccated protein meal which is always further defatted using a fat … The fat is slowly cooked until it melts and is then strained of impurities from the cooking process. These rendered animal fats actually enjoy many of the benefits of coconut oil, including being heat stable and suitable for cooking at high temperatures. Using a large knife, shave off the remaining sediment from the sides and bottom of the fat cake. You will see the fat floats to the top and you can skim it off. You then filter the solids from the liquid fat. Add the chopped fat and the filtered water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally. 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. Add the fat and start cooking at medium heat. If you ask for all the offcuts and bones you’ll likely end up with a bag of fat. Once solid, the water will separate from the fat and you can lift away the purified fat from the water. Growing, foraging, simplifying & learning  how to be a creative contributor, rather than a consumer. Cut into portions and freeze for use in future recipes. Once cooled, you are left with clean pure fat. The amount of water doesn’t really matter. 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. The dry method just means you don’t use any water to render the fat. It's much easier to avoid scorching the fat when it's heated in water. After doing this the fat can be put into the stock pot with water added. Trim off any meat still attached to the fat. This fat is a wonderful resource – and once rendered – can be used in cooking, to make candles, and even to make soap and moisturiser. 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. 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. Make sure to have a lid that will cover the pan. People are afraid of fat because they incorrectly assume that fat “makes you fat” or that saturated fat clogs your arteries. But are they? If you decide to do the wet rendering instead, simply put some water in the pot with the fat chunks. But there will inevitably be some water left on the bottom of the pan when the process is completed. Both worked equally well. This video shows a simple method of cleaning rendered animal fats. 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. Unless otherwise stated above all content © Milkwood Trading Pty Ltd ABN: 95 159 276 669. 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. Rendering reclaims this meat, bone and fat and transforms it into ingredients for countless products-Recycling 99% of this unwanted meat. 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. There is more detail on this The truth, it seems, is that saturated fats are not the enemy. Heating the raw material to 90° C allows the solid materials to float in a mixture of liquid fat and water. Chips and fish fried in dripping or lard are absolutely gorgeous. For my big, 10 quart crockpot, I use around 3 … While still hot and liquid, the rendered fat will appear golden. Once the fat / lard / dripping has cooled it becomes the familiar white blocks that our families and indeed our ancestors cooked food with. Fat contains a fair amount of water which should evaporate while rendering the fat. Fat rising to the top was skimmed off for use. Muslin, cheese cloth – or in my case an old clean handkerchief – is suitable. Subscribe | What our students say | Fair Share Policy | Discount and Cancelation Policy | Website Privacy Policy 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. 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. Ask your butcher to save the fat for you, or you can ask a local abattoir to let you have some. Bon appetite http://www.cancerresearchuk.org/about-us/cancer-n... Pork lard and beef dripping are very east to make. To process fat this way, mix together one cup of water for every two pounds of fat and render in the crockpot. It should be a translucent yellow color. Milkwood Gift Ideas: give the gift of skills! Not only was it the staple cooking fat, it was also used to polish boots, waterproof canvas, condition leather, season cast iron pans and to make candles, soap, skin cream and shaving soap. Cook until you have small browned cracklings in a bath of clear fat. 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. 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. 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. Years ago I did a post on rendering it in your crockpot, but I've found stovetop is quicker with a cleaner end result. Some people say to cover the fat with water and others say to add as much water as the fat weights. The earliest of these was an open kettle fired with wood or coal. Watch out for the fail :) When I was a child, chips and fish were fried in beef dripping or pork lard, the taste was amazing. We also get your email address to automatically create an account for you in our website. I put off trying to make lard myself for quite awhile because somehow rendering … Cooking times will vary depending on heating method, volume and size of the fat pieces – but will likely take hours. Please watch: "Kitchen Tip!" Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Adding water slightly complicates the process as the water will need to be removed at the end. If you seek out ethical and sustainable meat, you may have found yourself with a huge bag of animal fat at some stage. 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. Put the pot on the stove and turn the heat to high. It is usually free and costs money to dispose of it. 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. Turn the slow cooker on low heat, or if … I melt / render beef dripping / suet / lard fat and show how water is used to cleanse it. 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. Why Moving away from cooking oils is smart. You need about a cup of water, a crockpot (to make your life easy) and chopped up pork fat. Ours didn’t go go to waste and became dog and chicken food. No fancy tools needed, although a meat grinder will make the job quicker. 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. By the end of rendering the water cooks off. Once the water starts to boil, lower the heat to medium-low. The water is there to help get the rendering process started without scorching the fat tissues. The fat will begin to render out immediately into the water, after a few minutes the water will start to … (your choice). Recently we have re-discovered the delight of cooking with rendered animal fats. As you can see, pork fat is not particularly attractive. Thanks Tricia! It can also be stored in the freezer indefinitely. Any blood, connective tissue, water or meat is separated from the fat – leaving you with pure fat. I used to love dunking bread in the Sunday roast and eating the hot dripping soaked crust. It’s a good idea to start with frozen fat as it’s easier to handle. Today obesity and diet go hand in mouth. This should be obvious when the fat level in the stock pot drops down to half full. Wet rendering is the way to go. Place on small gas burner or electrical equivalent. 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. 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. I’m having fun experimenting with some of these old-fashioned uses. Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. Radical Hope: Bushfire Resources for a La Niña Year. 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. Milkwood acknowledge the Traditional Owners of country throughout Australia and recognises their continuing connection to land, water and community. 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. Rendering is the process of purifying fat from other animal bits. About 30–35% of an animal’s mass can be rendered, and of this, 24% is tallow. Originator of Operation OASIS. 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. Semi-Wet Fat Rendering: You only use a little water - maybe an eighth of an inch in the bottom of your pot. We pay our respects to them and their cultures, and to Elders past, present and emerging. Chop your fat into small pieces or mince batches of the fat in a food processor or mincer. Online, in person, in print… whatever it takes to get you inspired, we’re here to help you learn! rendering is a process that separates fat from raw material by boiling in water. This unwanted meat is called ‘ wet rendering was quite common on a flame! Help you learn impurities left from the water starts to boil, lower the heat medium-low. Animal fat used droplets grab sediment and take it down through the on. Off all traces of meat left on the fat is found at the end all the offcuts and bones ’. 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