Render Some Fat. rendering lard in the slow cooker. I put off trying to make lard myself for quite awhile because somehow rendering fats seemed like it was going to be something very difficult or scary to do. Add 2-5 pounds of ground fat and set on high for the first hour. Here's the fastest way to render animal fat, like tallow and lard, in the Instant Pot! This nourishing traditional food won't make you fat or clog your arteries... those are 1980s health myths!) I rendered regular pork fat this year for the first time. Be sure to turn the fan above your stove on high while rendering lard. The process to render your own chicken fat takes about an hour and is a similar process for any kinds of animal fats. 1. It’s time to bring back the age-old tradition of rendering fat in our kitchens! A piece with 30 percent fat will take longer to render than a leaner, 20 percent piece. Keep stirring as the fat starts to cook, making sure that none sticks to the bottom of the pot and that all the pieces are getting warmed. Leave the lard on the stove to render for about 3 hours, or until it's completely melted. For this batch I strained liquid fat out four times over 90 minutes. This guide will show the simple steps to “wet render” animal fat on your stove top using common kitchen supplies. I am rendering pork fat back in my two large stock pots right now. Cut the pork fat into 1-inch cubes. It finished in about 3 hours….white and beautiful. Allowing the raw fat to melt ever so slowly in a pot on your stove or in your slow cooker will yield lard that is smooth, creamy white in color, and nearly odorless. When we are rendering at our stove, this is on a much smaller scale. 2. In 30 minutes you will begin to see the fat melting, like a giant, greasy iceberg. Add 1 cup water. The happy by-product of rendering pork fat is the cracklings, those small bits of crunchy, tasty roasted fat… A minute or two is all it takes to go from perfectly rendered lard or tallow to burnt cracklins that will make your final product taste off. We buy meat in bulk and I usually get a kilo each of chicken breasts and thighs – skin on. The fat that comes from beef or mutton is usually referred to as "tallow", while the fat that comes from pork is called "lard", although tallow can sometimes refer to a mixture of different animal fats and all animal cooking fats can also just be called "suet". As fat renders, crispy cracklings will form, rising to the surface of the bubbling fat. (By the way, rendered animal fat is nothing to be afraid of! The undisputed king of the taco cart. If you’ve happened upon a source of pork fat or leaf lard and you want to take on the project of rendering it yourself, keep in mind that while rendering lard requires no expert skill, it does take time. You may be wondering why I would want to render lard to use in cooking and baking. It is organ fat which will be rendered into lard. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Let the rest of the fat continue to render on the stove. Strain off the remainder of the liquid. Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. There are two ways to render—with dry heat or wet heat. I am so glad I found this post. For oven – Set the oven at 250oF. Yes, it does smell funny when doing it, but the rewards are amazing! Rendered animal fat is a useful ingredient to keep in your kitchen. How to Render Lard. Join me this Thursday for sharing your favorite nourishing breakfast ideas, tips and recipes! I'll probably going with Alton Brown's recommendation of a 300F oven for 3-4 hours, mashing the fat bits every 30 minutes. "Schmaltz" is chicken fat commonly used in Jewish cooking. We like rendering lard in a crockpot on our screened back porch to keep the porky cooking odors out of the house. Read details here.. Despite popular myth, lard is not bad for you. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Because rendering lard can take a few hours, it’s easier to do it in the slow cooker. If rendering fat like tallow (beef) or lard (pork) is on your to-learn list for a healthy frying oil, I've got the scoop today… I’ll tell you how I finally made some beautiful beef tallow the other day (yeah, I said it, it’s beautiful, especially after my last attempt which was quite the fiasco), but I’d love to find out if there’s an easier way… Doing other stuff means they ’ re not producing any more liquid: that means they re. A few hours, mashing the fat in a saucepan with a lid and stir.... 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