You want a wide container for more surface area, making the turkey pan an ideal choice. 1- I slice the hide and all chunks of fat into thin strips, 2"wide by 1'long. Cut the fat into 1- or 2-inch chunks. At MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. Any impurities will be imbedded in the water and will rinse or scrape right off. Small amount of water. Already a Member? Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. It often takes extra motivation to try something new. Reading Pollan’s review of the history of oil and marketing tricks of the food industry, I feel even more compelled to rebel from the system to produce homemade oils. The crudest method of rendering oil from oleaginous fruits, still practiced in some countries, consists of heaping them in piles, exposing them to the sun, and collecting the oil that exudes. Animal fat feedstocks can be made into high-quality biodiesel that meets the ASTM specifications for biodiesel. 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). It is better to start with chunks of fat, as it separates nicely and barely needs straining. A crock pot works really well for rendering fats. Like to read more content, Join the Mother Earth News Community Today! *Wipe* excess spilled fat out of the bowl with p. towels, and hand wash (with dawn, of course). Now it is usually either rendered animal fat, coconut oil, or butter. The rendering process is applied on a large scale to the production of animal fats such as tallow, lard, bone fat, and whale oil. Updates? And then there were the food manufacturers, which stood to make very little money from my grandmother’s cooking, because she was doing so much of it from scratch— up to and including rendering her own cooking fats. Filter Step 1: Start with the raw pork (left) and beef (right) fat. It’s really just a fancy way to describe slowly melting down fat (most commonly pork or beef) into a clean, shelf stable cooking fat … How to render fat into tallow . This method will give you the most desirable and mildest flavored grease or lard. Deer, hogs, raccoons, possums, birds all have useful fat … The saponifcation process is the process of turning fat into soap by using lye. To learn more about the author of this post, click on their byline link at the top of the page. Make sure to have a lid that will cover the … The membranous matter (greaves) is separated from the aqueous (gluey) phase by pressing in hydraulic or screw presses; additional fat is thereby obtained. The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. Waste fat from animal carcasses are removed and then made into an oil using a rendering process. Ilene White Freedman, House in the Woods Farm, MOTHER EARTH NEWS Homesteaders of the Year. The only consistent healthy vegetable oil claim I can see is about extra-virgin olive oil. I read that blending it the food processing speeds up the process, but this didn’t work well for me at all. Michael Pollan writes in his book In Defense of Food: Part of what drove my grandparents’ food culture from the American table was official scientific opinion, which, beginning in the 1960s, decided that animal fat was a deadly substance. It’s a good idea to start with frozen fat as it’s easier to handle. Olive oil is good for you, but its heating point it so low that this oil is best reserved for raw application, such as in salad dressing, adding to hummus, and drizzling over bread. Medical research reports that rendered animal fat has health benefits. Ilene blogs about making things from scratch, putting up the harvest, gardening and farm life on the farm's Facebook Page. I usually took the skins and fat from pork shoulder and other pork meats, put in bag of fats in freezer until I got big enough for some Ball Jars then I will render it into the lard. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Any water left in your stored lard will make it spoil more quickly. Those scraps of fat left in the strainer make great dog treats. When you're finished melting the fat, carefully remove it from the water. The ancestors of the present inhabitants of central and northern Europe obtained their edible fats almost exclusively from domestic animals. However, for smaller batches of fuel you could use a steel bucket. My freezer is full of beef fat and I finally rendered tallow for cooking oil. What you have there is rendered bear fat into bear "grease" and it too is good stuff. Canadian Subscribers - Click Here Clarified butter or ghee is an important item of Indian cookery, and a hydrogenated shortening called vanaspati is designed to reproduce the coarsely crystalline plastic texture of ghee. I was equally empowered to make my own mayonnaise when I learned more about the food industry history. Put the bowl of liquid fat in the refrigerator overnight. You could drop the thin strips of hide into a deep fat fryer to make cracklings. Cast iron would also work well, or a heavy casserole dish. I was raised in the 1970s and 80s, when the oil industry was busy selling us “healthier” oils than butter, tallow, and lard — those were farm products. It turns out that rendering oil is as simple as heating the fat at a low temperature for a long time and then straining it into a jar. One of my favorite is have lard to fry the eggs or sautee the onions. For the world as a whole, the average available supply is 10 kilograms per person; and in many areas of South America, Africa, and Southeast Asia, the annual consumption is 5 kilograms or less per person. As I produce eggs, meat and animal fat along with plenty of organic vegetables, this is how it used to be done on family farms. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. It cleans just fine and smells just fine. Pollan dedicates a good part of chapter tracing the curvy line of “scientific” health claims that the public is supposed to follow, from non-fat to low-fat and all over the place. Wet Fat Rendering: This is probably the safest way to make lard or bear grease. I pay top dollar for organic vegetable oils and here I’ve got bags of animal fat in my freezer. The solid white block of pure tallow now goes into the freezer and keeps forever. The food habits and the cuisine depended on the availability of plastic fats; and butter, lard, margarine, and shortening continue to be their primary fatty food materials. Such processes can be used only with seeds or fruits (such as olive and palm) that contain large quantities of easily released fatty matter. The fat, gradually liberated from the cells, floats to the surface of the water, where it is collected by skimming. Fat pieces which have been cleaned of residual organ meat. Partially freezing the fat before you run it through the … Good choices are olive oil, peanut oil, and sesame oil. Just like that, a jar of lovely pure cooking oil. Canadian subscriptions: 1 year (includes postage & GST). cutting it from an all day event down to about four hours of cooking time. Just like that, a jar of lovely pure cooking oil. To reduce the amount of time the fat takes to render, you could cut it into smaller pieces or even grind it in a meat grinder or food processor. Then, after I know how to do it, it is easier to integrate into daily living. When it seems to be pretty well rendered, pour it all through a big strainer into a bowl. It will have a stronger, cooked aroma. To begin with, tallow is the rendered fat of mutton or beef, though in American parlance, it almost exclusively refers to beef. Amplifying the “latest science,” they managed to sell her daughter on the virtues of hydrogenated vegetable oils, the ones that we’re now learning may be, well, deadly substances. Here is an excerpt from Pollan’s book In Defense of Food: An Eater’s Manifesto. The raw materials for the fat and oil industry are animal by-products from the slaughter of cattle, hogs, and sheep; fatty fish and marine mammals; a few fleshy fruits (palm and olive); and various oilseeds. don't have an online You may also use the Bill Me option and pay $17.95 for 6 issues. It is a high smoke-point oil that is highly saturated, with a rich flavor. You can season the oil or use flavored rendered fat, such as from bacon or sausage. Cutting the fat into smaller pieces will make it quicker and easier to render. I put the chunks of fat into a big turkey roaster with the top on, heated in the oven at 225 degrees Fahrenheit for hours to slowly melt the chopped beef fat. I saw notes on using a crock pot and I suspect that would work well. You want to heat at a very low temperature. Patience is worth it with rendering oil. If the fat/skin is in large pieces, cut it into smaller pieces for quicker rendering. For reasons related to both history and climate, there are pronounced geographic patterns of consumption of fats and oils. Add just a little bit of water. First, it’s a new skill for me to render oil, albeit a simple one, but something I’ve never done before. I hardly needed to strain it as I poured it into a jar. Use any flavorful oil. Already a Member but Cereals range from 1 to 7 percent, and nuts may contain as much as 70 percent fat. Allow the fat to render for several hours, stirring frequently. Second, I didn’t grow up using animal fats except butter. So you can't just lump all fat from a single animal as the same. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. We'd like to be your ranchers. Most fruits and vegetables have from 0.1 to 2.0 percent fat, with the exception of avocados and olives, which are exceptional in their high fat content. Compared with conventional rendering, the centrifugal methods provide a higher yield of better-quality fat, and the separated protein has potential as an edible meat product. Sign in with your online account. By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. Rendering fat is basically the following process: turning clumps of fat into tallow or lard that you can fry in. Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. More than 90 percent of the world production of fats and oils is used in edible products, and the objective of most processing steps is to convert crude fats of low palatability or undesirable physical form into refined products that meet the regional requirements for food fats. The annual consumption of visible fats—such as lard, butter, shortening, or salad oils that have been separated from the original animal or plant source—ranges from 18 to 25 kilograms (40 to 55 pounds) per person in various highly industrialized European countries to 23 kilograms per person in the United States. It turns out that rendering oil is as simple as heating the fat at a low temperature for a long time and then straining it into a jar. No more. Expect deeply colored oils to color the resulting powder. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products. Good instruction on rendering pork fat into lard. I put off trying to make lard myself for quite awhile because somehow rendering … The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut oil, soybean oil, or sunflower oil; and plastic fats, such as lard, shortening, butter, and margarine. Sometimes natural soap leaves a slight residue in hard water. But pressing a plant (usually seed) into oils makes great oils. Equipment: To render fat into tallow or lard you will need: 2 Large stock pots with lids. In contrast to most high-population-density tropical areas, cattle abound in India. Cells of the fatty tissues are ruptured in special disintegrators under close temperature control. Place the fat chunks in a medium saucepan or frying pan. It makes yummy fried potatoes and yorkshire pudding. What about the science behind food processing? But it’s not “slimy” or oily like just rubbing fat or oil … All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. The best rendering vat choices would be a steel bathtub or steel tub or trough. In the tropics, conditions are relatively unfavourable for livestock but are well suited to culture of a variety of oil-bearing plants, many of which flourish in the wild state. I used to use olive oil for most of my sauteing. The residue is used for animal feed or fertilizer. Our editors will review what you’ve submitted and determine whether to revise the article. Bear fat into oil. Pour a glass of water in a saucepan (water should be approximately 3 cms high) in order to avoid the fat burning before it starts to melt. Of course, we had to test it out right away with a batch of French fries. I know, “rendering animal fats” sounds both a little weird and intimidating. What is Rendering? Just enough to barely cover the bottom. Heat source .   Despite a history of misinformation, pork fat or lard is high in monounsaturated fats (like olive oil and canola oil), with only 40 percent of saturated fat, compared to 70 percent in butter. The rendering process is applied on a large scale to the production of animal fats such as tallow, lard, bone fat, and whale oil. Professor of Food Engineering, University of California, Davis. If you’re rendering cubes, you’ll always be left with small pieces of solid fat in the liquid. It might hang out on my wish list for a year before finally making it to the “do it today” list. Our own pastured burgers on the grill, frying up some heirloom Kennebec potatoes from last summer’s harvest, home-canned pickles from the pantry, homemade mayo, and kim chi from the fridge, and a salad from the hoophouse. 4. Let us know if you have suggestions to improve this article (requires login). International Subscribers - Click Here Please select which sections you would like to print: Corrections? You use one part water to one part fat. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. It is time to bring these products back home. You could place a large bowl in the sink (on paper towels, as mentioned), put your jar in that, and LADLE the fat in. Rendering is simply slowly heating up fat under low heat so that it turns into a liquid but doesn’t burn. "Slow and low" is the most effective technique. Why have I been avoiding them? As a dressing on green salads, for example, a liquid oil is used to provide a coating on the ingredients; a plastic fat such as lard or butter would be unsuitable. Do n't have an online account physical nature of the bowl with towels... Skin bits ), small pieces are a must try to get trusted stories delivered right your. 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