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-   -   How to render fat? (http://forum.lowcarber.org/showthread.php?t=473938)

Nancy LC Thu, Jun-23-16 10:05

How to render fat?
 
I'm looking for help figuring out how to separate delicious duck fat from the gelatin and other cooking impurities. I tried just putting it in the fridge, but there's still quite a lot of "stuff" stuck in it.

Any ideas? Maybe I should filter it some how. Cheese cloth?

The reason I'm asking is that I need to store it for a few months and if has impurities it can mold and stuff.

Nancy LC Thu, Jun-23-16 10:14

I may have answered my own question!

http://thecookinggeek.com/rendering-fat/

Squarecube Thu, Jun-23-16 11:38

I always heat jars in the oven for a while and pour the hot fat and jelly in. It's pretend canning, but I keep it all in the fridge. The french have preserved duck meat using this method (without refridge) long before they smoked cigarettes.

The idea, I believe, is fat seals O2 from the content below --- until you reach down into the jelly you are OK. BTW, That jelly is delicious. You can (I do) reheat and start over again if you are worried.

Nancy LC Thu, Jun-23-16 11:40

Yes, it probably works until you expose the gelatin, but then it rapidly goes bad after that. I'd keep the gelatin but separate from the fat.

Meme#1 Thu, Jun-23-16 11:47

I can't make the link work and I'm cooking another duck for tonight.
What did it say to do?

thud123 Thu, Jun-23-16 12:08

Meme, it said to cool all the fat from your duck in jars, pack it up with cool packs and ship it overnight to:

Thud123
123 Mocking Bird Street
Anywhere, ST 12385

Meme#1 Thu, Jun-23-16 12:12

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: ;)

Nancy LC Thu, Jun-23-16 12:50

Weird, it worked for me! Basically they have you cool the fat/drippings/stock over night and peel off the fat, then use a knife to remove the stuff sticking to the underside.

Another site suggested straining it through paper towels too.


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