Comments on: Fat Rendering Event

By: My Tuesday Twister | GNOWFGLINS

My Tuesday Twister | GNOWFGLINS — Tue, 09 Mar 2010 14:12:53 +0000

[...] is the 100% whole wheat sourdough bread I’ve been making since I came home from the Fat Rendering Event of the Eugene WAPF. Marianne, who I got to meet there, taught me my latest trick to make perfect sourdough bread [...]

By: Wardeh

Wardeh — Sun, 07 Mar 2010 21:33:28 +0000

Kelly – That happened to me on some of my crockpot batches that I let cook longer. The fat got “browned.” I think this the inherent downside with the crockpot – we are less hands-on and the fat cooks too long. Also, new crockpots tend to be hotter.

By: Kelly

Kelly — Sun, 07 Mar 2010 18:05:39 +0000

Hi Wardeh,
The lard I brought home from the fat rendering event turned a beautiful creamy white color when it cooled – just like it’s suppose to. But the fat I brought home and rendered in my crock pot didn’t turn white. It’s a light brown color. Any thoughts as to why this happened? It doesn’t smell bad, so I think it’s still ok.

By: Wardeh

Wardeh — Sun, 07 Mar 2010 17:31:43 +0000

Michelle – Yes! With the exception of you don’t have to cook it really. Just melt it at a low heat and then strain it.

By: michelle

michelle — Sun, 07 Mar 2010 17:26:51 +0000

Can/should this technique be used for the fat skimmed off the top of stock? I find the stock fat usually has bits of “crud” on it and I don’t like using it as is.

By: Audrey H

Audrey H — Sun, 07 Mar 2010 04:08:06 +0000

I was really glad you posted this…I was so confused…I kept thinking, hmmm “Fat rendering??” This was a really interesting read:)

Audrey

By: Nicole Conzo

Nicole Conzo — Sat, 06 Mar 2010 20:10:14 +0000

When I lived and farmed in Italy, we also butchered all our own animals…. we used everything. After rendering the fat from the pigs, those “crunchy bits” that get strained from the rendered liquid have a name- ciccioli ( said cheech-o-lee). If you google this you can find lots of recipes and uses, my favorite was always foccacia loaded with these bits and made with the lard, baked in our stone, wood-fired oven….. too delicious!

By: Marg

Marg — Fri, 05 Mar 2010 15:04:04 +0000

What fun! .-= Marg´s last blog post... Welcome Sammy! =-.

By: Wardeh

Wardeh — Thu, 04 Mar 2010 13:57:00 +0000

Dani- Please do let me know when your site is up and running! I can wait. I want to buy a cheese press first.

Kimber – That’s awesome! (About the Dutch oven and the muffins!)

By: Kimber

Kimber — Thu, 04 Mar 2010 13:16:05 +0000

Wardeh, I have that dutch oven! My parents got it for me for Christmas 3-4 years ago. They bought it a Big Lots. I think my mom said it was about $30. Hope this helps.

BTW, I’ve got blueberry-banana soaked oatmeal muffins in the oven again. We’ll see if 90 mini muffins last longer than 3 days this time.