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