Comments on: How to Render and Store Traditional Animal Fats http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats Wisdom to thrive by Thu, 09 Feb 2012 01:31:15 +0000 http://wordpress.org/?v=2.5.1 By: deefa http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-31700 deefa Tue, 22 Mar 2011 14:35:45 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-31700 Thanks Joanne. Enjoyed reading that. @patricia - Doubt you'll read this answer but your grandparents were preserving their pork chops via the confit method. http://en.wikipedia.org/wiki/Confit Thanks Joanne. Enjoyed reading that.

@patricia - Doubt you’ll read this answer but your grandparents were preserving their pork chops via the confit method. http://en.wikipedia.org/wiki/Confit

]]> By: Kait-jay Babi http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-17861 Kait-jay Babi Thu, 03 Sep 2009 02:28:33 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-17861 Rendered Fat is so fab and is used for so many things without killing the environment Rendered Fat is so fab and is used for so many things without killing the environment

]]> By: patricia http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-16956 patricia Sun, 10 May 2009 16:41:44 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-16956 When i was a child my great grande parents had a cold room in the house. the cold room was used for storing food stuff for the winter. i remember stone crocks full of renderd pork fat but i also remember that they stacked cooked pork chops in the fat from bottom to top. grandmother would dig out the meat, take enough fat to do her cooking, and smooth the fat down to get rid of any air. she would fry the meat to brown and we would have a great meal. does anyone know how they did that???? patricia When i was a child my great grande parents had a cold room in the house. the cold room was used for storing food stuff for the winter. i remember stone crocks full of renderd pork fat but i also remember that they stacked cooked pork chops in the fat from bottom to top. grandmother would dig out the meat, take enough fat to do her cooking, and smooth the fat down to get rid of any air. she would fry the meat to brown and we would have a great meal.

does anyone know how they did that????
patricia

]]> By: How to Render and Store Traditional Animal Fats « iseekTruth http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-16919 How to Render and Store Traditional Animal Fats « iseekTruth Tue, 28 Apr 2009 19:51:18 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-16919 [...] Lots of animal fat rendering recipies including some I’ve never heard of here: How to Render and Store Traditional Animal Fats. [...] [...] Lots of animal fat rendering recipies including some I’ve never heard of here: How to Render and Store Traditional Animal Fats. [...]

]]> By: Pemmican http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-15324 Pemmican Sun, 30 Nov 2008 14:50:40 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-15324 [...] To make rendered fat cut into chunks and heat over the stove over medium heat. Tallow is the liquid and can be strained off. Cool it before combining with other ingredients or you will cook the meat but don’t let it harden. Authentic Pemmican is made from the fat around the kidney of the buffalo called suet. It has amazing regenerating properties. Here’s a few Rendered Fat Recipes. [...] [...] To make rendered fat cut into chunks and heat over the stove over medium heat. Tallow is the liquid and can be strained off. Cool it before combining with other ingredients or you will cook the meat but don’t let it harden. Authentic Pemmican is made from the fat around the kidney of the buffalo called suet. It has amazing regenerating properties. Here’s a few Rendered Fat Recipes. [...]

]]> By: How to Make Perfect Paella http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-12179 How to Make Perfect Paella Wed, 14 May 2008 04:08:33 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-12179 [...] cup extra-virgin olive oil (I’m sure Spanish cultures traditionally used animal fat for this as the oil gets quite hot - [...] [...] cup extra-virgin olive oil (I’m sure Spanish cultures traditionally used animal fat for this as the oil gets quite hot - [...]

]]> By: Joanne Hay http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7126 Joanne Hay Sun, 04 Nov 2007 21:30:32 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7126 Nicole, I'd say the bacony taste is some of the monounsaturated fat burning (carcinogenic?). Try the method with water and let us know if there is a difference. You should be able to make donuts or pastries with the fat without tasting it. Nicole, I’d say the bacony taste is some of the monounsaturated fat burning (carcinogenic?). Try the method with water and let us know if there is a difference. You should be able to make donuts or pastries with the fat without tasting it.

]]> By: Nicole http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7060 Nicole Sat, 03 Nov 2007 13:46:53 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7060 Hi, I've rendered pork fat in a crock pot - just cut up and put in the pot, without water (takes around 24 hours on low setting), and leaves yummy crackly bits to nibble on in small doses. I just poured off the fat and strained it. It does have a bit of a baconey flavour though. Anything wrong with this method? Hi, I’ve rendered pork fat in a crock pot - just cut up and put in the pot, without water (takes around 24 hours on low setting), and leaves yummy crackly bits to nibble on in small doses. I just poured off the fat and strained it. It does have a bit of a baconey flavour though.
Anything wrong with this method?

]]> By: Joanne Hay http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6913 Joanne Hay Thu, 01 Nov 2007 21:53:53 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6913 Brie, Miriam from Pasture Perfect Pork is the lady to speak to. http://pastureperfect.nourished.com.au Brie, Miriam from Pasture Perfect Pork is the lady to speak to.

http://pastureperfect.nourished.com.au

]]> By: brei donald http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6882 brei donald Thu, 01 Nov 2007 12:02:18 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6882 thank you for these ideas. we're lucky that the gold coast & northern NSW areas are fairly aware of traditional nourishing foods but i cant find organic (or at least pasture fed) lard anywhere. so now i can make my own! keep up the good work :) thank you for these ideas. we’re lucky that the gold coast & northern NSW areas are fairly aware of traditional nourishing foods but i cant find organic (or at least pasture fed) lard anywhere. so now i can make my own! keep up the good work :)

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