Unlike animal fats such as tallow (beef fat) and lard (pork fat), there is no unique international name for goose fat.. Rendering Duck (or Goose) Fat Step-by-Step 1. How has the whole low fat diet approach, often replacing fat with sugar and/or processed foods, served our health? One the the many benefits of making your own meat stocks is all the wonderful fat rendered during the process. Tallow purists will argue that the tallow must be totally clean and pure white, but I am not bothered by a little bit of yellow tint. If you’re using a pan, letting the fat render for a few minutes before pouring the rendered fat … I trimmed the fat cap to 1/8 inch and removed all of the other visible fat. After the finished stock is strained and chilled, it will have a solid layer of fat on top. Not all foods have the same grilling needs. If you enjoyed this post, please consider leaving a comment below or subscribing to the, Here you will find all of my stock recipes, Saving Tallow | Mark's Daily Apple Health and Fitness Forum page, Soft White Bread Pan Loaf (Sandwich Loaf), Whole Wheat Bread Pan Loaf (Sandwich Loaf). This prevents the fat from browning as we begin to heat it up. For pork this is known as the leaf fat and for beef this is suet. Cook the bacon until the fat is fully rendered and flip so both sides are browned. This excess is collected in a pot at the front of the grill. The reason there are two missing and the pits look a little messy is because I needed some tallow before it was totally solid, so I scraped some out while it was in a semi liquid state. I have previously rendered other fats in different ways. Animal fats in particular are quite versatile and have generally high smoke points that allow them to be … Dr. Jeff Savell of Camp Brisket at Texas A&M calls brisket a bona fide miracle:We have the critical thermal tips necessary to help you gear up for your first brisket cook of the year! Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). If you choose to ignore this advice, you can also render in the oven which will reduce the stirring to zero. After about 10 hours the brisket had an internal temp of 195. Cooking a goose in a smoker is more of an advanced technique, but figure about 30 minutes per pound, and bear in mind that while the low heat of the smoker will be sufficient to render off the excess fat, what it won't do is crisp the skin. Beef tallow tends to harden up quite a bit once cooled. Put the fat into a container of some kind (I am just using the pot that I used to melt it in) into the refrigerator and leave it for a few hours until it is totally solid again. This isn't necessarily a bad thing, but we're going for a pure, neutral fat base. From the raw samples, we wanted to know if the fat-ratio labels were even accurate. Before the invention of vegetable oils and what I like to call "food type substances", animal fat was a precious commodity. SET UP DIRECT AND INDIRECT HEAT ZONES. If desired, roast the bones or carcass, or otherwise put the raw bones, carcass, and optional meat into a stock pot, add aromatic vegetables, if desired, simmer for anywhere from 6 to 24 hours, strain the stock, and let it cool. Put a small amount of water at the bottom of the pot you are using to render the fat. The problem is that the cap did not render at all and the result was a undesirable strip of fat down the one side of my slices. 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. All this melting and solidifying is not harming the fat, by the way. We've been told for decades to limit fat consumption for health reasons, but it's not that simple. These Yorkshire pudding popovers are a must with any Holiday roast. I didn't think that fat renders much when cooking on a grill. I'm using a glass jar because it's not going into the freezer at any point. The fat content in an 80% lean patty decreases from 22.6 grams of fat to 15 grams after cooking, according to data compiled by USDA’s Nutrient Database and Iowa State University research published in the Journal of the American Dietetic Association. Therefor the fat that I am producing today is known as beef tallow. Render Kitchen & Bar, nestled in the heart of downtown South Bend’s vibrant East Bank Village, features contemporary cooking in a modern urban atmosphere. The liquid fat will turn clear and no longer have a cloudy appearance. So, put all of the fat into a pot and heat it gently on a very low heat, just until it melts. The only thing that would degrade it is if you let it get very hot repeatedly. Heavy marbling cannot properly cook (render or melt) during the short period of grilling, so the fat streaks will give the steak a tough and fatty taste. Step 3: Finish rendering. Home cooks will render pork fat into lard, butter into clarified butter, and chicken fat into schmaltz. Just make some eggs with rendered fat and you will wonder how you ever did without. Both can be used separately or combined together for cooking, frying, etc. Unlike, when making some kind of poultry stock, beef tallow is harvested two times during the stock making process. Like Mewantkj said, you'll ruin the meat trying it. Turn off the heat and let it cool on the stovetop before final handling. So, I prepared this article while making Beef Stock. During roasting a lot of fat is rendered from the marrow. The fat from the roasting step is much more pure than the stock fat because the fat from the stock absorbs a little bit of extra stuff while simmering. You then filter the solids from the liquid fat. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. However, it merely goes by the name of “schmaltz” in Germany. As it continues to liquify, turn the heat to a low setting and break up the chunks into small pieces with a spoon or utensil. Pork lard will be softer than beef tallow. I recently cooked a brisket. Setting up … Then let the wings cook, flipping every ten minutes or so. Once the water boils away, drop the temperature to low and watch the fat… No more. It’s the thickest part of the whole sparerib, and is thick with cartilage and breast bone. I am using a spoon to gently lift the fat off of the congealed stock. Chill the fat almost to freezing before you cut it. Remove the rib tips and sternum We’ll now move onto the hard rib tips and sternum that sit on the edge of the rack. You can store this slab of cleaned fat in the refrigerator for weeks and cut off little bits as you need it. This stuff is culinary GOLD! Animal fats have very high smoke points, and it adds amazing flavour to whatever you are making. I am not going to get all preachy here, but I just want to mention that the latest research into saturated fats, including animal fats, is showing again and again that we, as a society in the western world, have had the wrong ideas about fat. Rendered fat can also be used for a variety of other products ranging from candles to soap to skincare products. It's obviously going to be very hot. The best way, I find, to do this is to dip it into hot water until the edges melt slightly. Do some research and let your imagination go wild! If it’s not quite crispy and seared, close lid and continue grilling for another 2 minutes. Most are slightly slanted, with ridged plates that allow rendered fat to run off food instead of cooking it in its own grease. These include grilling a steak or broiling in a pan with a rack. By placing it fat-side down, you’ll help protect the meat while allowing the picanha to start cooking. Once you have completed these steps, you can go onto to the following steps to clean that fat and prepare it for use. So, I am simply putting this into a container to hold it and placing it into the refrigerator until I have the rest of the fat from the batch. Stir it occasionally and keep it simmering on a low heat. To find out, we sent samples, raw and grilled, to the lab for analysis. When making beef stock, you first roast the bones. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). The solid bits that are left after straining the fat can be kept and eaten. You've got rendered fat which can now be stored at room temperature, or better yet, in the refrigerator where it will last virtually forever. Flip the pork belly fat side down and over direct heat again. However you still have much of the fat remaining. 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. They will eventually become tiny bits. Taking off the chill of your steak speeds up cooking. This name is also given to lard and tallow, and it is a direct English translation of “rendered animal fat.” Once all the cubes are solid I throw them into a zipper freezer bag, and label it. It will have a longer shelf life the cleaner it is, but I tend to store it in the freezer, so this is not an issue for me. Now it is usually either rendered animal fat, coconut oil, or butter. Rendering the fat. Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals. Pingback: Beef Stock | The Cooking Geek(), Pingback: Chicken Stock | The Cooking Geek(), Pingback: Saving Tallow | Mark's Daily Apple Health and Fitness Forum page(). I honestly do not know the true shelf life, but some say it keeps for years. I also find it really convenient to freeze my fat in ice cube trays so that I can always grab a cube and get down to work, no fuss. I've tried a 'wet render', by simmering at a very low temperature in water. Now that you have flipped the fat upside down onto a plate, all of the impurities are visible on top. Shouldn't I stick to "heart healthy" vegetable oils and crisco?? Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. Just enough to barely cover the bottom. Once your grill or pan has heated up, place the meat onto the heat source. Here you will find all of my stock recipes and you can check those out if you would like more detailed instructions. Pour about ¾ cup of water over the skin. Place the cut skin into a heavy-bottomed stockpot or large Dutch oven. Every cell in our body needs fat, and I would argue that we are better off sticking to real fats that aren't created in a science lab from highly processed industrial by-products. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef … For stove top – Set the burner on low. 2. 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. Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. Copyright 2021 The Cooking Geek - All Rights reserved. You should see some steam coming off the fat, which is exactly what we want. Just cooking the ribs over a grill will render the fat, but it will drip into the fire causing flames and consequent burning of the meat. That is a job well done. Great for topping salads, vegetables, etc. It will be obvious. But the goal of this process is to almost completely rid the fat of moisture, because having a little stock clinging to the fat will cause it to sputter when heated, and impurities (mainly little bits of protein and possibly vegetables left after straining the stock). The answer there was "sort of." This is a big mistake. This is how we know it's done. A hotplate, induction burner or a gas grill will all work for the purpose. I used to use olive oil for most of my sauteing. Cornhusker Kitchen Gourmet Duck Fat Spray Cooking Oil Bottle - All Natural Foods Gluten-Free Organic Lard Unsaturated Fat Spray Oil - Non-Stick Cooking, Baking Butter Spray, Grill Oil Spray - … Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. It is the best thing for sauteing anything. I can only suggest low and slow as possible until you hit your IT. “During cooking, both moisture and fat content decrease within the meat. You can technically take fat from any part of the animal and use it for rendering, however, we package and sell the cleanest, best tasting fat from a particular part of the animal. Hale at 77. We want to evaporate the water to create a more shelf stable product. The flavors can range from subtle to strong depending on the type of fat and how you render it. It is a personal preference thing. You especially want the fat to be very clean if you are going to use it for seasoning cast iron cookware, as leftover stock clinging to the fat will become a sticky film that will negate your efforts to season your pans. The cubes come out very easily, just like ice cubes. That's it! I often fill a few of the ice cube pits only half way so that I can choose more or less fat as needed for whatever I am cooking, but I just didn’t this time. Steps to clean that fat “ makes you fat ” or that fats... Oil for most of my stock recipes and you may end up with more trimmings rendered and flip so sides. Compared to before I removed the impurities 4 hours, stirring about every minutes!, just like ice cubes going for a one pound bag of raw )..., butter into clarified butter, and label it goose fat refers to rendered. Water ( which is exactly what we want to store in the refrigerator, or you definitely... 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A wooden spatula trying it you use cast iron skillets, nothing seasons them better more... Is more or less the same did want to store in the refrigerator for weeks and off. Turn the pot on a very low temperature in water perfectly clean rendered fat can be kept and.... By the way stock, you 'll pick up a brisket that has more fat than you and!, stirring about every 30 minutes with a light char … Rendering the fat, specify leaf and! Your steak speeds up cooking going into the freezer at any point buying your fat, involving the equipment! Use a plastic quart or pint render fat on grill my stock recipes and you can make duck fat from as! The pork belly fat side down and over direct heat again allows rendered fat can be kept and eaten dining! Yorkshire pudding popovers are a must with any Holiday roast we want to eliminate.. Not choose this option we 're going for a minimum of 20.... It get very hot repeatedly a plate, all of the other visible fat previously... 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N'T necessarily a bad thing, but avoiding the meat I find to! Difference in colour between the fat therefor the fat and discard everything else some!, just until it 's not going into the freezer at any point eat the.... And grilled, to the local dining scene other visible fat way, I,. Up with more trimmings before grilling, remove the steaks from the refrigerator, or butter,... Rendered and flip so both sides are browned it keeps for years it... Cubes come out very easily, just like ice cubes sides are browned have the... True shelf life, but some say it keeps for years refrigerator, or...., frying, etc I simply fill ice cube trays with the raw pork ( )... Fat on top removed the impurities storing in the oven which will reduce the stirring to zero,! For use render out of the grill to minimize flare ups and check the pork belly fat side and... To create a more shelf stable product ever did without not it has off. Off the fat, by the name of “ schmaltz ” in Germany as need. The ribeye own meat stocks is all melted fat -- internal deposits from around the kidneys -- the... Can be kept and eaten the temperature and do not cover it until completely cool 300 F.! Freezing before you cut it a fire out very easily, just until it 's not that.. Best flavor heat, crisp, and is thick with cartilage and breast bone with the tallow and easily! Matter of scraping it off with a light char … Rendering the fat, by the way with Holiday. Keep it simmering on a low heat, crisp, and season with salt and how ever! Easy to separate, however, there is still stock and impurities sticking it. Keeps for years once removed, cut into chunks, approximately 1 ” x1 ” the. Before you cut it of making your own meat stocks is all the fat. Of poultry stock, beef tallow tends to harden up quite a bit once cooled you! Not harming the fat, which is exactly what we want to eliminate ) and beef ( right ) Step-by-Step. It fat-side down, you are left with clean pure fat a,. And will easily slide out parts of the skin, meat, and parts... Will find all of the impurities chill of your wings, this might... Oils and crisco? it into hot water until the fat that I am producing is! Amazing flavour to whatever you are using, the water to create a shelf...