Isn't it? I haven't roasted a duck or goose in a long time, but they have a thick layer of fat that renders beautifully.
Fats
- Thread starter CurtisB81
- Start date
Isn't it? I haven't roasted a duck or goose in a long time, but they have a thick layer of fat that renders beautifully.
Without a duck to roast, I'm left with buying the duck fat or not having any. The choice for me is simple.
The process to render the fat commercially is old and not far apart from what you describe as the old fashion way.
Take fat trimmings and apply heat to melt.
Always enjoyed beef dripping on bread with a sprinkle of salt, especially if it had the dark brown jelly as well!
Gareth
Gareth
kelbro
Alfred Spatchcock
The best part of broiling a steak in the oven is sopping up the juices with a piece of white bread!
The absolute best BBQ joints in Texas have a tub of “drippins” that you can pour over bread, mashed potatoes, Mac n Cheese, or even the BBQ itself.
Yes.
Every Thursday I culture a quart of heavy cream with a spoonful of skyr. On Saturday it has worked out and I churn the cream for butter. Lightly salted cultured butter -- plus I get some buttermilk out of it!
When needed I render beef tallow. Tallow-fried potatoes are very good! I also use the tallow in soap-making.
I also render lard, which I need to do soon as I'm running low. The last hog we put in the freezer had a fair amount of fat so I'm gonna have a good batch. With rendering we also get cracklings, some of which we eat but the dog believes they are just for her.
I cure guanciale and pancetta which are both fatty cuts. When cooked the fat is saved separately. We save leftover fat from bacon, chicken, turkey, goose, duck etc. for inclusion in gravies and soups later.
Refried beans made with bacon grease just light me up. In the absence of a significant amount of bacon grease, I have been known to cure 5 kg of back fat and then cold-smoke it before grinding and rendering it. (Which takes some planning, if you're going to leave the fat in the brine box for 6 months...)
O.H.
M
mtcn77
Have you tried ammonia in soap making? It is supposed to be more soluble than potassium soaps - that should make a wonderful shaving soap with hard fats like tallow. What do you think about it?
I hadn't heard of it. I've got a recipe that makes a good soap -- which is what I was after, rather than being all-in on making different kinds of soaps.
O.H.
