Tag: Rendering fat

Suet is a specific type of hard, raw fat from the internal cavity of beef and mutton, primarily found around the kidneys and loins. So, while all suet is technically a form of animal fat, not all fat is suet, making the distinction crucial for culinary purposes.

According to North Carolina culinary history, fatback has been a staple in Southern cooking since colonial times. The term fat back refers to the firm, white fat from the back of a pig, which is used for flavoring, moisture, and rendering into lard. It is distinct from other fatty pork products like bacon or salt pork, as it contains little to no meat.

According to homesteading experts, rendering fat is a simple preservation method that has been used for centuries, making it an achievable week-long project. Follow this accelerated guide to learn how to get animal fat in 7 days by rendering it into pure, shelf-stable lard or tallow from scratch.

Did you know that duck fat has a lower saturated fat content than both butter and lard, and its rich, silky texture is a secret weapon in many chef's kitchens? This guide shows you how to break down duck fat from scratch, transforming trimmings into a versatile, gourmet cooking fat for a variety of dishes.

According to Market House butchers, while marbling is crucial for flavor, thick external fat can lead to an unevenly cooked and greasy dish. Deciding whether you should trim the fat off a roast depends on the cut, cooking method, and desired outcome, balancing juicy, flavorful meat against a potential greasy mess.

Although historically known as a rich and fatty bird, modern research has shown that the fat content in today's farmed geese is actually lower than outdated figures suggest. Does goose have a lot of fat? Yes, it's naturally fatty, but much of this fat is concentrated just under the skin and melts away during cooking, leaving behind moist and succulent meat.

According to the U.S. Environmental Protection Agency, fat, oil, and grease are responsible for over 47% of reported sanitary sewer overflows. Knowing how to extract fat from oil is a crucial skill for proper disposal, recycling, and food preparation, preventing costly plumbing issues and reducing environmental waste. This guide outlines various methods from simple home techniques to complex industrial processes.

Over 100 pounds of beef fat trimmings can be harvested from a single cow, but not all fat is created equal when it comes to rendering tallow. Knowing what cut of beef is best for tallow can dramatically impact the quality, flavor, and texture of your final product for cooking or skincare applications.

According to a 2023 study published by Science.gc.ca, keeping the external fat on a ribeye during cooking can have positive effects on juiciness and flavor. Whether or not to trim that luscious fat cap is a hotly debated topic among steak lovers, with strong arguments for both keeping it and cutting it off. The best approach for you depends on your cooking method, desired flavor profile, and texture preferences.

Before the widespread use of vegetable oils, animal fats like those from cattle were kitchen staples for centuries. So, what is cattle fat called? The answer depends on whether the fat is raw or rendered, with the primary terms being suet and tallow.