Rendering Fats

Today its lard, aka pig fat. We have been saving all of our fats all winter and now it is time to get it processed on the Drolet, before it goes cold for the summer. Mostly bacon grease, but there are some other pork fats mixed in.

Last night the cook at work gave me a large quantity of suet (beef fat) and tonight roast beef is on the menu so I will probably be getting more. Tomorrow the suet will be processed into tallow.

 

I have seen a lot of English desserts that call for it. Otherwise, I will use it wherever I like.

 

Cooking

 

Sauteeing thinly sliced onions,celery,mushrooms,a little garlic & julienne carrots in a teaspoon or two of bacon fat in a hot pan does wonders for any risotto or other similar dish such as brown/wild rice.Add the minced garlic last though,otherwise you'll have little burned pellets that are bitter & will ruin your meal.Only leave them on low heat for a minute no more.

Plus a teaspoon in a lidded cast iron skillet when popping popcorn is amazing,I rarely add butter afterwards,usually just a sprinkle of garlic powder,never any salt.

 

Yep, that works well for non rendered fats. The lard wont taste like bacon grease, though.

 

Boy, did I misread the title of this post!!!!!!