Rendering Lard

Rendering Lard

Perhaps not as easy as looking at these photos, but really, rendering lard is not too difficult. First thing to remember, rendering is an all day activity...at least when I do it. Again, it's not too difficult. You aren't chained to the kitchen, just throw the lard (or in its raw state called fat back) in the oven, go do a few things, check on it after a few hours, go do some more things, peep in the oven and give it a stir. Super simple and you are multi-tasking!

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Rendering Duck Fat & Duck Fat Roasted Squash Seeds w/ Truffle Salt

Rendering Duck Fat & Duck Fat Roasted Squash Seeds w/ Truffle Salt

Want that Thanksgiving aroma in your home minus the wacky relatives and the over-expanding waist band on your pants? Render duck fat! No trussing, no fussing, that warm, slightly nutty aroma of succulent browning turkey can now be made by simply adding a splash of water and duck fat to a saucepan. Stick in a 200°F oven, walk away for 6-12 hours and presto! Thanksgiving aroma, lovely rendered fat for cooking and no turkey day hassle.

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