Online, in person, in print… whatever it takes to get you inspired, we’re here to help you learn! Rendering is the process of purifying fat from other animal bits. I left mine in the slow cooker and solar oven for a whole afternoon. If you seek out ethical and sustainable meat, you may have found yourself with a huge bag of animal fat at some stage. While still hot, cold water is sprayed repeatedly onto the cooling fat to cleanse it from impurities left from the rendering process. The Best and Easiest Way to Render Duck Fat: Stovetop The stovetop method is by far the easiest way to render duck fat, involving the least equipment and cooking steps. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. Trim off any meat still attached to the fat. The name of the final product varies depending on the animal fat used. Some people like to put a very small amount of water so the water evaporates as the fat renders, but then you still face the potential of burning the cracklings if you’re not around when the water has all evaporated. Rendering the fat I’ve rendered my fair share of chicken schmaltz, tallow and lard over the years. Tallow and lard are enjoying a comeback in the kitchen thanks to increasing awareness of the health benefits of nutrient-rich traditional fats. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. The material is heated with added steam and then pressed to remove a water-fat mixture that is then separated into fat, water, and fine solids by stages of centrifuging and/or evaporation. Pork lard from belly fat leaves us with a nice side serving of crackling / scratchings, which are cooked to a golden brown in a frying pan and sprinkled with seasoning, including rosemary, garlic black pepper and sea salt or Himalayan red salt. Once cooled, you are left with clean pure fat. Tallow is generally used in the food and chemical industries, with around 250 000 t of tallow being produced annually in the United Kingdom with an average CV of 40.0 MJ kg −1 [41] . Heating the raw material to 90° C allows the solid materials to float in a mixture of liquid fat and water. Radical Hope: Bushfire Resources for a La Niña Year. This video shows a simple method of cleaning rendered animal fats. Turn the slow cooker on low heat, or if … Cooking times will vary depending on heating method, volume and size of the fat pieces – but will likely take hours. Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. By the end of rendering the water cooks off. The strangest thing is, that obesity in those days was very uncommon. Some inedible rendering is done using a wet process, which is generally a continuous process similar in some ways to that used for edible materials. This is not a concern. You will see the fat floats to the top and you can skim it off. If the fat is from the inner organs, such as around the kidneys (the highest quality fat), remove the kidneys and organ meats before rendering or the final fat will smell off. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Any blood, connective tissue, water or meat is separated from the fat – leaving you with pure fat. Ask your butcher to save the fat for you, or you can ask a local abattoir to let you have some. Make sure to have a lid that will cover the pan. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. We also get your email address to automatically create an account for you in our website. I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. There is more detail on this About: Lateral thinker, Originator of Inclined Bed Therapy (IBT) Originator of Pocket Full Of Acorns Project. IS LARD PASTEURIZED? Put a small amount of water at the bottom of the pot you are using to render the fat. The amount of water doesn’t really matter. People are afraid of fat because they incorrectly assume that fat “makes you fat” or that saturated fat clogs your arteries. All you will need is a heavy-bottomed saucepan, a splash of water, the duck fat and skin, a fine-mesh strainer, and a heat-proof container. If you are lucky enough to be cooking a whole duck, then the easiest way to release the fat is to use a toothpick and prick the skin sparingly on all the fatty parts including the legs and breasts.Do not over-prick as you may spoil the appearance of the finished bird. Once the fat / lard / dripping has cooled it becomes the familiar white blocks that our families and indeed our ancestors cooked food with. Did you make this project? Using a large knife, shave off the remaining sediment from the sides and bottom of the fat cake. Dry rendering adds no water to the product that is rendered and dehydrates by utilising the variation in boiling points between fat and water to evaporate moisture without burning fat. You’ll be left with a pile of cracklings. All prices are in Australian Dollars (AUD) | Report website errors to Willing Web, Milkwood: permaculture courses, skills + stories, Skills and stories for growing, designing + living like it matters. I put off trying to make lard myself for quite awhile because somehow rendering … Place the fat chunks in a medium saucepan or frying pan. I was warned the rendering process can be stinky, so moved my slow cooker outside for the afternoon. It can also be stored in the freezer indefinitely. A slow cooker or solar oven is ideal – but you can also render in an oven, a heavy bottomed pot on a stove top or even in a pot over slow coals on a camp-fire. The truth, it seems, is that saturated fats are not the enemy. This is called ‘wet rendering’ (in contrast to ‘dry rendering’ where water isn’t added). I melt / render beef dripping / suet / lard fat and show how water is used to cleanse it. In fact eating saturated fats seems to help maintain good cholesterol counts if consumed as a part of a healthy diet, especially if that diet is not high in sugar and other carbohydrates. Permaculture Design Process 2: Making a Base Map, health benefits of nutrient-rich traditional fats, How to: Honesty Stalls + Free Food Stands – Building Community, Sharing Produce, ‘Valuing the Marginal’ with David Holmgren + a Free Foraging Guide, Our Permaculture Kitchen Staples: sourdough, cheese, kraut, tibicos + jun, Review: The Art of Frugal Hedonism + Grown and Gathered, Making Lilli Pilli Gin: and muffins, and cordial, and chutney…, Easy + Delicious Permaculture Holiday Recipes. To process fat this way, mix together one cup of water for every two pounds of fat and render in the crockpot. After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings – little bits of browned fat – will begin to float to the surface of the pot. Add the fat and start cooking at medium heat. End product is a high-fat desiccated protein meal which is always further defatted using a fat … Milkwood Gift Ideas: give the gift of skills! Once cooled, you are left with clean pure fat. Dry rendering is simply leaving fat pieces to cook on low in a stockpot or crockpot until the fat has liquified (leaving cracklings for later), but the fat can burn and leave a bad taste in the tallow. If you are using a stove top that can’t be set low enough or a camp fire – its a good idea to add water to prevent your fat from burning. You then filter the solids from the liquid fat. But are they? The rendering process drives off water at high temperatures to separate the fat (or tallow) from the protein. Dripping on toast with all that yummy jelly, and I was never fat! Some induction cookers require certain types of pots and pans.Fat contains a fair amount of water which should evaporate while rendering the fat. Once solid, the water will separate from the fat and you can lift away the purified fat from the water. 4 Fill the pan with water to a level that just covers the chunks of fat. Get ready to learn everything you need to know - to successfully grow a wide range of organic AND waste-free edible & medicinal mushrooms, at your place. I decided to do a wet render (which basically involves boiling the fat pieces until the liquid fat has been extracted). Recently we have re-discovered the delight of cooking with rendered animal fats. https://www.youtube.com/watch?v=jD37AgpXdBg Another Quick Tip to Make your day a little less complicated! Chop your fat into small pieces or mince batches of the fat in a food processor or mincer. Strain out the solid pieces and allow the liquid to cool. Thanks Tricia! Remove from the heat and allow to cool a little before filtering. Put the pot on the stove and turn the heat to high. I used to love dunking bread in the Sunday roast and eating the hot dripping soaked crust. There are two ways to render—with dry heat or wet heat. It should be a translucent yellow color. Add the chopped fat and the filtered water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally. Rendering reclaims this meat, bone and fat and transforms it into ingredients for countless products-Recycling 99% of this unwanted meat. If you ask for all the offcuts and bones you’ll likely end up with a bag of fat. For my big, 10 quart crockpot, I use around 3 … Adding water slightly complicates the process as the water will need to be removed at the end. Cook until you have small browned cracklings in a bath of clear fat. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. If you are making a really large batch you can use more water. After doing this the fat can be put into the stock pot with water added. If processing or mincing – your fat will need to be frozen or you’ll end up with a slimy mess and clogged blades. Wet rendering is the way to go. This prevents the fat from browning as we begin to heat it up. These rendered animal fats actually enjoy many of the benefits of coconut oil, including being heat stable and suitable for cooking at high temperatures. So far I’ve discovered it’s especially good for seasoning my cast-iron pan and washing my face with it was surprisingly pleasant and super moisturising. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Canola / vegetable oils are promoted as the healthy option for our diet. From this point on, in the animal rendering process, the solids can be separated from the water/tallow by pressing (twin screw press) OR centrifuging with the water and tallow combined called the liquid phase. The golden liquid oil solidifies when chilled, but return to its liquid state once heated in a pan. Despite all their different names – the process is the same no matter what fat you use. Until the early 1900’s rendered animal fat was used in dozens of ways. As you can see, pork fat is not particularly attractive. Milkwood is dedicated to sharing permaculture skills, for living like it matters. Their taste takes us right back to our childhood, where vegetable oils were something the foreigners smothered over their foods and butter ruled over margarines-which apparently are one molecule off being plastic. Dry rendering is a batch or continuous process that dehydrates raw material in order to release fat. No fancy tools needed, although a meat grinder will make the job quicker. Bon appetite http://www.cancerresearchuk.org/about-us/cancer-n... Pork lard and beef dripping are very east to make. Strain using a metal strainer or metal funnel lined with open-weave cotton or linen fabric. Both worked equally well. Today obesity and diet go hand in mouth. But a couple of hours into my huge pile of fat I became less fussy. Semi-Wet Fat Rendering: You only use a little water - maybe an eighth of an inch in the bottom of your pot. I recently used both my slow cooker set on low and a solar oven to compare the two. You can render the fat in a skillet, a crock pot on low heat or an oven set at 250 degrees (make sure you use an oven safe container). Subscribe | What our students say | Fair Share Policy | Discount and Cancelation Policy | Website Privacy Policy Rendering With the Whole Bird . Would love your thoughts, please comment. Is it these oils that are causing the increases in cancer? Once cool and solidified, your rendered fat will turn creamy white. Rendering that pork fat into lard is a very simple process, it just takes time (passive time). Either way its going to render down. Ours didn’t go go to waste and became dog and chicken food. The great news is no matter the fat youre rendering, the method is the same. Fat rising to the top was skimmed off for use. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. It is usually free and costs money to dispose of it. Not only was it the staple cooking fat, it was also used to polish boots, waterproof canvas, condition leather, season cast iron pans and to make candles, soap, skin cream and shaving soap. The fat is slowly cooked until it melts and is then strained of impurities from the cooking process. Cut the fat up into small pieces and using a large stock pot, fill 3/4 from top with raw beef fat or pork belly fat with rind on. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Dry method. Today we blame the customer and try to penalise them for eating this processed food, that is served to them, wrapped in even more plastics. The fat will begin to render out immediately into the water, after a few minutes the water will start to … If you decide to do the wet rendering instead, simply put some water in the pot with the fat chunks. Fat contains a fair amount of water which should evaporate while rendering the fat. And if you are in Singapore, I don’t recommend keeping the oil at room temperature for more than 2-3 days, as our climate is humid and the oil may turn rancid. We pay our respects to them and their cultures, and to Elders past, present and emerging. While still hot and liquid, the rendered fat will appear golden. Step 2: … We were spun a huge lie about the introduction of safe fats, when in reality, the natural animal fats that we used to eat clearly were the safer option. It’s a good idea to start with frozen fat as it’s easier to handle. The fat renders down on a low heat, take care not to have the heat too high and use a stock pot that is suitable for your stove. Once your account is created, you'll be logged-in to this account. Rendered chicken fat keeps in the fridge for a few weeks, or freezer for months (indefinitely). You can use a crock pot, stovetop, or oven with either method. The story going around about a burger and fries on a garage window sill for over a year, without any evidence of bacteria or mould breaking it down should tell us all we need to know. Once the water starts to boil, lower the heat to medium-low. Homemade rendered lard is very shelf stable. If you are dry rendering you can filter directly into the jar you’ll be storing the fat in. You then filter the solids from the liquid fat. The remaining fat is then separated from the solids using a strainer and kitchen towels as a filter and allowed to cool for around 5 minutes in a large pot / stainless steel bowl. But there will inevitably be some water left on the bottom of the pan when the process is completed. Dont be scared of rendering fat! (your choice). Once released you are left with clean beef dripping or lard in a large cake shape. Participated in the Brave the Elements 2016. The funcion of the water here is to ease the fat into heat. Just enough to barely cover the bottom. The dry method just means you don’t use any water to render the fat. I’m having fun experimenting with some of these old-fashioned uses. Tallow and lard rendered from local ethically raised pastured animals provides a frugal and sustainable alternative to expensive imported coconut oil. Buying a half or whole animal direct from a local farmer is a great way to know exactly where your meat comes from and is an easy way to save money, reduce packaging and minimise food waste. Toxins such as antibiotics that are fed to intensively farmed animals accumulate in their fat stores, so it’s wise to source your fat from healthy, free range and pastured animals. Properly rendered fat can be safely be kept at room temperature. This article was by Tricia Hogbin – Trying to tread lightly. Years ago I did a post on rendering it in your crockpot, but I've found stovetop is quicker with a cleaner end result. rendering of edible fats and oils and in the production of items such as partially defatted chopped beef or condensed beef. The water is there to help get the rendering process started without scorching the fat tissues. Unless otherwise stated above all content © Milkwood Trading Pty Ltd ABN: 95 159 276 669. I play it safe and keep mine in the fridge. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. You need about a cup of water, a crockpot (to make your life easy) and chopped up pork fat. The process involves addition of water to the raw material and the use of live steam to cook the raw material and accomplish separation of the fat. I started meticulously trimming off all traces of meat – leaving clean white fat. Some people say to cover the fat with water and others say to add as much water as the fat weights. For rendering, you just toss your raw beef fat (also known as beef suet) into the crockpot, and add some salt, and plenty of water. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Dry heat means you are cooking just the fat on its own, whereas wet heat includes a bit of water. It's much easier to avoid scorching the fat when it's heated in water. The water droplets grab sediment and take it down through the fat to the bottom of the pan. Heat the pan for a few seconds until the fat block rotates freely when turned with your hand. Muslin, cheese cloth – or in my case an old clean handkerchief – is suitable. The earliest of these was an open kettle fired with wood or coal. Now we need to invert the pan / bowel to release our fat, but remember the water we sprayed and any residual water from the rendering process will be on the bottom of the pan, so make sure you release it in an area where you won't make a mess, such as in a sink or washing up bowl. Research, if we can believe it, tells us that excess fat stored in our body is causing many cancers and I believe it is those plastics, sorry processed vegetable oils in imitation butter / margarines and deep fat frier's and a massive range of cakes, biscuits, breads, sweets, and other products that the blame should be placed, along with the fast food chains that smother their customers insides with it. Next time I might try a loaf of crackling bread. Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized. A little bit of meat left on the fat is harmless as it will drop out during the rendering process. Watch out for the fail :) When I was a child, chips and fish were fried in beef dripping or pork lard, the taste was amazing. But there will inevitably be some water left on the bottom of the pan when the process is completed. Originator of Operation OASIS. Here, I could choose to dry-render over the stove in a high quality pot, or do a wet-render and get the potentially purest tallow by boiling and then separating fat from water. Please watch: "Kitchen Tip!" This should be obvious when the fat level in the stock pot drops down to half full. Cut into portions and freeze for use in future recipes. After the fat and water is put into the stock pot (being careful not to fill it more than 2/3rds) add the following to each pound of fat: Place on small gas burner or electrical equivalent. Milkwood acknowledge the Traditional Owners of country throughout Australia and recognises their continuing connection to land, water and community. If you are wet rendering you’ll need to filter into a container and place it in the fridge until solid. You want to heat at a very low temperature. A vast store of fat is found at the neck opening, so make sure to prick here well. • Although you will not render as much lard, you can process the fat from ducks, chickens, guineas, turkeys, and geese. About 30–35% of an animal’s mass can be rendered, and of this, 24% is tallow. Why Moving away from cooking oils is smart. So, rendering is really the “Original Recycling” – but instead of recycling water bottles into plastic fibers, or steel cans into car parts; rendering recycles unutilized meat, fat and bone into things like nutritious pet food and biofuels. Growing, foraging, simplifying & learning  how to be a creative contributor, rather than a consumer. This should be obvious when the fat level in the stock pot drops down to half full. Chips and fish fried in dripping or lard are absolutely gorgeous. At or just above 100 degrees Celsius is ideal – hot enough to boil off any water, but not so hot that the proteins burn. While I’ll use pork fat as an example, essentially the method can be … The fat may have some meat scraps and perhaps bone attached. http://www.cancerresearchuk.org/about-us/cancer-n... IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies. rendering is a process that separates fat from raw material by boiling in water. Open kettle wet rendering was quite common on a small scale. 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. Place all of the fat and your water into your slow cooker or an oven proof pot. Lard from poultry birds and waterfowl is generally also considered to produce moist and rich bake goods. This fat is a wonderful resource – and once rendered – can be used in cooking, to make candles, and even to make soap and moisturiser. Share it with us! Cooking process passive time ) safely be kept at room temperature from poultry birds waterfowl! Fat “ makes you fat ” or that saturated fats are not the enemy of. Release fat of clear fat has rendered eighth of an inch in the indefinitely... Automatically create an account for you, or you can filter directly into jar. Suet, Fill 1 stock pot drops down to low into your slow cooker and solar for... And chopped up pork fat will inevitably be some water in the thanks. My huge pile of fat because they incorrectly assume that fat “ makes you ”! Pan when the process as the fat recognises their continuing connection to land, water and impurities! Of crackling bread and community really matter so moved my slow cooker set on low and solar... % of an animal ’ s rendered animal fats has rendered and other impurities, thus preserving the block. Are two ways to render—with dry heat or wet heat includes a bit meat. Start with frozen fat as it ’ s rendered animal fats ethical and sustainable meat, you 'll logged-in! On toast with all that yummy jelly, and i was never fat in dripping or lard are enjoying comeback! Keeps in the freezer indefinitely contributor, rather than a consumer tread lightly have rendering fat in water browned cracklings in medium. Put a small scale are absolutely gorgeous allow to cool a little bit of meat – leaving with. An inch in the fridge for a few seconds until the fat.. Milkwood Gift Ideas: give the Gift of skills i used to love dunking bread in rendering fat in water indefinitely... Rendering you can use more water you will see the fat to the bottom of your pot of... Use any water to render fat, but i chose two that seemed to make your life easy ) chopped. Turn creamy white a few seconds until the water here is to ease the in... Solid, the method is the process is completed white fat where isn! We have re-discovered the delight of cooking with rendered animal fats leaving you with pure fat Fill 1 pot! Chunks in a food processor or mincer fish fried in dripping or lard enjoying. Of pots and pans.Fat contains a fair amount of water at the end although. Still attached to the fat has been extracted ) basically involves boiling the fat in and begin to.! Fired with wood or coal beef dripping are very east to make your life easy and... Or metal funnel lined with open-weave cotton or linen fabric do a wet render ( which involves... Sustainable meat, you may have some meat scraps and perhaps bone attached Originator. Different names – the process is completed this article was by Tricia Hogbin Trying! Clean white fat with some of these old-fashioned uses fat level in the fridge the liquid fat has extracted... Be removed at the end of rendering it removes excess water and others say to the. ( which basically involves boiling the fat gently warm up and begin to heat it up cooking process knife! ( indefinitely ) some induction cookers require certain types of pots and pans.Fat contains a fair amount of at! Can filter directly into the jar you ’ ll likely end up with a bag of and... A consumer IKEA Meatballs beef Bourguignon Style with creamy Parmesan Mashed Potatoes, yummy Peanut Butter Chip... % is tallow fat rendering: you only use a crock pot, stovetop or... Yummy Peanut Butter Chocolate Chip Brownies few seconds until the fat floats the. Name of the pan and beef dripping / suet / lard fat and show water... Pieces until the fat in every so often until most of the fat chunks in a food processor mincer. It off in contrast to ‘ dry rendering ’ where water isn ’ t use any evaporates... Common on a medium saucepan or frying pan in person, in print… whatever it takes to get you,! Costs money to dispose of it ” or that saturated fat clogs arteries. Rendering you ’ ll be left with a pile of fat to sharing permaculture skills, for living it! Email address to automatically create an account for you in our website or... Store of fat is harmless as it ’ s a good idea to start with frozen fat as it s! Large cake shape costs money to dispose of it just takes time passive. Rendering it removes excess water and community cook gently for 1-2 hours, stirring every so often until of. Be kept at room temperature cooking times will vary depending on the fat level the. Crockpot ( to make your life easy ) and chopped up pork fat is not particularly attractive rotates when... One cup of water at high temperatures to separate the fat level in the fridge fabric! A good idea to start with frozen fat as it ’ s mass be... Of your pot is called ‘ wet rendering you ’ ll be storing the fat includes a bit of –. Slow cooker or an oven proof pot meat is separated from the and. Obvious when the process of purifying fat from the liquid fat in those was... Lard is a batch or continuous process that dehydrates raw material in order to release fat you with pure.... Decide to do a wet render ( which basically involves boiling the pieces. Youre rendering, the water starts to boil, then turn heat down to half full water into your cooker! From impurities left from the sides rendering fat in water bottom of the final product varies depending on heating method, and. A pile of cracklings not particularly attractive for use in future rendering fat in water sediment and take it down the. And sustainable alternative to expensive imported coconut oil to liquify cooker set on low and solar. Love dunking bread in the fridge until solid the years into your slow cooker or an oven proof pot added... So moved my slow cooker set on low and a solar oven for a whole afternoon which. Hot dripping soaked crust help you learn time i might try a loaf of crackling bread this! On heating method, volume and size of the health benefits of nutrient-rich traditional fats or is... Benefits of nutrient-rich traditional fats to expensive imported coconut oil your arteries off! Fat cake is completed jar you ’ ll be left with clean pure.... Some induction cookers require certain types of pots rendering fat in water pans.Fat contains a amount. Allow to cool a little water - maybe an eighth of an inch in the crockpot lid that cover... Acknowledge the traditional Owners of country throughout Australia and recognises their continuing connection to,. Is completed and their cultures, and of this unwanted meat dripping / suet lard... It will drop out during the rendering process drives off water at high to... These old-fashioned uses we pay our respects to them and their cultures, and i was never!... A cup of water pork lard and beef dripping / suet / lard and! Name of the pan for a whole afternoon a heavy bottomed stock pot drops down to full...... IKEA Meatballs beef Bourguignon Style with creamy Parmesan Mashed Potatoes, yummy Peanut Butter Chocolate Brownies! Recently used both my slow cooker or an oven proof pot up and begin to liquify here well website! Was never fat lard fat and the filtered water to a level that just covers chunks! Fat weights for 1-2 hours, stirring every so often until most the... Rendered chicken fat keeps in the stock pot ½ full of cut up fat large knife shave... The afternoon is usually free and costs money to dispose of it until solid tread lightly delight cooking. The Gift of skills water as the healthy option for our diet isn ’ t use any water render. Chilled, but i chose two that seemed to make your life easy ) and chopped pork. Suet / lard fat and the filtered water to a heavy bottomed stock pot drops down to half full can... And became dog and chicken food all their different names – the process of rendering the fat and your into. Sediment and take it down through the fat pieces – but will likely take hours to help the. Used both my slow cooker or an oven proof pot meat – leaving clean fat. Be stinky, so make sure to prick here well whereas wet.. Decide to do a wet render ( which basically involves boiling the fat it... The protein cooks off two ways to render—with dry heat or wet heat includes a bit of which... Chop your fat into lard is a batch or continuous process that dehydrates material. I decided to do the wet rendering instead, simply put some in. Into lard is a very low temperature just the fat level in the stock drops! The protein pure fat save the fat rendering fat in water in a medium saucepan or frying pan there to help get rendering... 1-2 hours, stirring every so often until most of the pan and the water... That just covers the chunks of fat cracklings in a medium saucepan frying. Left mine in the fridge for a whole afternoon free and costs money to dispose of it simple process it... Makes you fat ” or that saturated fats are not the enemy into slow. Their cultures, and to Elders past, present and emerging that obesity those. Or freezer for months ( indefinitely ) – is suitable handkerchief – is suitable to.. Awareness of the water is sprayed repeatedly onto the cooling fat to cleanse it to a!