Rendering fat means we are taking raw fat (beef and pork in this recipe) and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life. Water is one of the components that bacteria needs to survive and multiply, so by removing the water, we are making it safer to store.
What happens if i don’t render fat slowly?
Lots of people will tell you it takes HOURS upon hours to properly render fat. And it does… sort of. It certainly does take some time, but there are speedier versions. My method takes about 2 hours all up. The main difference in the time it takes is in the quality of the final product.
If you use extremely low heat to melt the fat VERY slowly over the course of 6 or 8 hours, your finished fat will be whiter and smell more neutral. If you speed it up, the fat may brown during cooking. This makes the finished product yellower in color and smell a little more like the animal it came from. The slow version is somewhat purer and will last you a little longer, but even my speedy version still lasts 2-3 months in the fridge.
The only time you really need snow white fat is when you are using it for baked goods like pastry or pie crusts, or even biscuits. I use the majority of my fat as a flavor base in savory dishes, so it’s not really a problem if it has some taste to it.
Rendering your own fat at home is a great way to get the most from your meat purchases. Even better – use that tallow and lard to cook up some delicious dishes.
Remember how the McDonald fries of your youth seemed to taste so much better than the modern incarnations? Well, it’s not your imagination – they are different now to how they were back then. Back in the day, they used to fry in tallow, which made those golden strands unquestionably more delicious.
Now, I’m not here to tell you the health benefits of using tallow and lard. There are plenty of mom blogs who can tell you about oleic acids and vitamins. But here’s why I render my own lard at home and why you should, too.
1) It’s a frugal use of fat you’ve already purchased. You paid for that brisket, fat and all.
2) It’s a responsible approach to being a meat eater in terms of using as much of the animal as you can.
3) IT MAKES ALL THE STUFF YOU COOK/FRY IN IT TASTE AMAZING!
How To Render Beef Fat – Beef Tallow
FAQ
What happens to fat when you render it?
Is rendering fat healthy?
Does rendered fat solidify?
What is left over after rendering fat?
What happens when you render fat?
When you render fat, you’re essentially cleaning it. During rendering, you get rid of unwanted moisture, and solids that sit within the fatty scraps. You transform a hard, unedible piece of left-over fat into almost 100% pure fat. You can render fats from various animal sources. The name of the final purified fat depends on the source of the fat.
How can one gain body fat if they have a high metabolism and are skinny?
Adequate the amount of food, for more than you spend during the day. It is important to remember that gaining muscle is infinitely healthier than gaining fat, which is why bodybuilding must be present in this gain project.
What does rendering fat mean?
Rendering fat means we are taking raw fat (beef and pork in this recipe) and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life. Water is one of the components that bacteria needs to survive and multiply, so by removing the water, we are making it safer to store.
Why is rendered fat important?
In the culinary world, it is preferred for its excellent cooking attributes and flavor, used in frying, sautéing, and baking. Rendered fat is also critical in handmade soaps and skincare products, contributing to skin nourishment through its fatty acids.