Well, why didn’t you say so?! The raw materials for the fat and oil industry are animal by-products from the slaughter of cattle, hogs, and sheep; fatty fish and marine mammals; a few fleshy fruits (palm and olive); and various oilseeds. *Wipe* excess spilled fat out of the bowl with p. towels, and hand wash (with dawn, of course). The rendering process is applied on a large scale to the production of animal fats such as tallow, lard, bone fat, and whale oil. What you have there is rendered bear fat into bear "grease" and it too is good stuff. If you render the fat too quickly, you’re apt to give it more of a “piggy” taste and golden color. Good choices are olive oil, peanut oil, and sesame oil. Patience is worth it with rendering oil. Sign in with your online account. Tallow, rendered from beef fat, and lard, rendered from pork fat, are often used for cooking in gut healing diets like the GAPS diet. cutting it from an all day event down to about four hours of cooking time. The Freedmans are one of six 2013 MOTHER EARTH NEWS Homesteaders of the Year. Already a Member? Most fruits and vegetables have from 0.1 to 2.0 percent fat, with the exception of avocados and olives, which are exceptional in their high fat content. The fat, gradually liberated from the cells, floats to the surface of the water, where it is collected by skimming. Small amount of water. And then there were the food manufacturers, which stood to make very little money from my grandmother’s cooking, because she was doing so much of it from scratch— up to and including rendering her own cooking fats. You could place a large bowl in the sink (on paper towels, as mentioned), put your jar in that, and LADLE the fat in. Test your knowledge of what you eat in this quiz. It turns out that rendering oil is as simple as heating the fat at a low temperature for a long time and then straining it into a jar. This prevents the fat from browning as we begin to heat it up. It consists of cutting or chopping the fatty tissue into small pieces that are boiled in open vats or cooked in steam digesters. Amplifying the “latest science,” they managed to sell her daughter on the virtues of hydrogenated vegetable oils, the ones that we’re now learning may be, well, deadly substances. Use any flavorful oil. No more. I was equally empowered to make my own mayonnaise when I learned more about the food industry history. One way to season the oil is to heat it in a pan with seasonings, such as garlic and spices. For reasons related to both history and climate, there are pronounced geographic patterns of consumption of fats and oils. By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. https://www.britannica.com/science/fat-processing. Such processes can be used only with seeds or fruits (such as olive and palm) that contain large quantities of easily released fatty matter. What is Rendering? The only consistent healthy vegetable oil claim I can see is about extra-virgin olive oil. In these cases the cell walls are broken by grinding, flaking, rolling, or pressing under high pressures to liberate the oil. Instead of just pouring off the beautiful oil, I spent time straining the thick pulp from the oil and it wasn’t as clean an oil. The quantities of fats and oils in conventional food supplies vary over wide ranges. Deer, hogs, raccoons, possums, birds all have useful fat … It’s a good idea to start with frozen fat as it’s easier to handle. Spreads for bread, foods that require a highly developed dough structure, or icings and fillings with a plastic structure require plastic fats rather than liquid oils. My freezer is full of beef fat and I finally rendered tallow for cooking oil. In contrast, population pressures in the older civilizations of the Orient and the Mediterranean countries of southern Europe, northern Africa, and the Middle East have long since made extensive raising of livestock impractical, necessitating that the edible oils of these regions be derived primarily from intensively cultivated vegetable crops. With many oil-bearing seeds and nuts, rendering will not liberate the oil from the cellular structures in which it is held (see Figure 2 ). Fat and oil processing, method by which animal and plant substances are prepared for eating by humans. Cutting the fat into smaller pieces will make it quicker and easier to render. In contrast to most high-population-density tropical areas, cattle abound in India. Equipment: To render fat into tallow or lard you will need: 2 Large stock pots with lids. I know, “rendering animal fats” sounds both a little weird and intimidating. First you buy fat from a local farmer who has his animals out on pasture, and raises them without antibiotics, hormones, or other junk, and feeds them what they were meant to eat.   Despite a history of misinformation, pork fat or lard is high in monounsaturated fats (like olive oil and canola oil), with only 40 percent of saturated fat, compared to 70 percent in butter. Rendering is simply slowly heating up fat under low heat so that it turns into a liquid but doesn’t burn. Just like that, a jar of lovely pure cooking oil. If the fat/skin is in large pieces, cut it into smaller pieces for quicker rendering. It’ll still be usable, but not ideal for pastries or pie crusts. You could drop the thin strips of hide into a deep fat fryer to make cracklings. Step 2: Heat Hi, thanks for stopping by. A crock pot works really well for rendering fats. The rendering process is applied on a large scale to the production of animal fats such as tallow, lard, bone fat, and whale oil. And that will be your main source of oils initially. The membranous matter (greaves) is separated from the aqueous (gluey) phase by pressing in hydraulic or screw presses; additional fat is thereby obtained. First, it’s a new skill for me to render oil, albeit a simple one, but something I’ve never done before. Michael Pollan writes in his book In Defense of Food: Part of what drove my grandparents’ food culture from the American table was official scientific opinion, which, beginning in the 1960s, decided that animal fat was a deadly substance. Canadian Subscribers - Click Here At this point you can start the rendering process with the cubes, but it’s best to grind the fat beforehand—you waste less and get more oil by rendering ground fat. You want a wide container for more surface area, making the turkey pan an ideal choice. I think it would be safe to use an uncovered glass casserole dish, but I was making sure it didn’t splatter all over the oven. However, there are some drawbacks and challenges to using animal fat feedstocks. Then, after I know how to do it, it is easier to integrate into daily living. It might hang out on my wish list for a year before finally making it to the “do it today” list. The general sequence of modern operations in pressing oilseeds and nuts is as follows: (1) the seeds are passed over magnetic … How much do you know about where your food comes from? Here is an excerpt from Pollan’s book In Defense of Food: An Eater’s Manifesto. You use one part water to one part fat. We'd like to be your ranchers. Let us know if you have suggestions to improve this article (requires login). Add just a little bit of water. As I produce eggs, meat and animal fat along with plenty of organic vegetables, this is how it used to be done on family farms. It might have been my grandmother’s generation that raised the animals and milk to create these foods, but industry worked hard to convince those families that purchased vegetable oils were healthier than the free lard from the meat freezer. Pressing processes. It was used for generations in deep-fry applications until the cholesterol scare … The protein tissue is separated from the liquid phase in a desludging type of centrifuge, following which a second centrifuge separates the fat from the aqueous protein layer. Run the chunks through a standard meat grinder with chilled parts. About 40 percent of the dietary fat in the developed countries comes from isolated fats and oils, with 60 percent obtained from basic foods, whereas in the less developed countries most of the dietary fat is obtained from fruits, cereals, vegetables, dairy products, and meats, and relatively little is consumed in the form of isolated fat products. It turns out that rendering oil is as simple as heating the fat at a low temperature for a long time and then straining it into a jar. Ilene blogs about making things from scratch, putting up the harvest, gardening and farm life on the farm's Facebook Page. Put the bowl of liquid fat in the refrigerator overnight. Canadian subscriptions: 1 year (includes postage & GST). I put the chunks of fat into a big turkey roaster with the top on, heated in the oven at 225 degrees Fahrenheit for hours to slowly melt the chopped beef fat. Professor of Food Engineering, University of California, Davis. In the tropics, conditions are relatively unfavourable for livestock but are well suited to culture of a variety of oil-bearing plants, many of which flourish in the wild state. This also works perfectly for rendering pure lard from pork fat. Expect deeply colored oils to color the resulting powder. Partially freezing the fat before you run it through the … You want to heat at a very low temperature. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. We raise some pastured beef for our family, and while we enjoy the grass-fed beef, we have been slower to learn the art of cooking with homemade oil. It often takes extra motivation to try something new. Our own pastured burgers on the grill, frying up some heirloom Kennebec potatoes from last summer’s harvest, home-canned pickles from the pantry, homemade mayo, and kim chi from the fridge, and a salad from the hoophouse. As a dressing on green salads, for example, a liquid oil is used to provide a coating on the ingredients; a plastic fat such as lard or butter would be unsuitable. I pay top dollar for organic vegetable oils and here I’ve got bags of animal fat in my freezer. Already a Member but All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. Just enough to barely cover the bottom. Get exclusive access to content from our 1768 First Edition with your subscription. 1- I slice the hide and all chunks of fat into thin strips, 2"wide by 1'long. Coauthor of. One of my favorite is have lard to fry the eggs or sautee the onions. Like to read more content, Join the Mother Earth News Community Today! I put off trying to make lard myself for quite awhile because somehow rendering … I was raised in the 1970s and 80s, when the oil industry was busy selling us “healthier” oils than butter, tallow, and lard — those were farm products. To begin with, tallow is the rendered fat of mutton or beef, though in American parlance, it almost exclusively refers to beef. Cast iron would also work well, or a heavy casserole dish. 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. I am amazed that a bag of nasty-looking chunks of fat so simply created two beautiful jars of pure cooking oil. The saponifcation process is the process of turning fat into soap by using lye. I have, but really cracklings are not very good for you. Pour whatever can’t be ladled, into a smaller pot or pitcher, easier to pour into jars. This is what I try to get when I render down bear fat. Make sure to have a lid that will cover the … When you're finished melting the fat, carefully remove it from the water. Allow the fat to render for several hours, stirring frequently. It is a high smoke-point oil that is highly saturated, with a rich flavor. Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Any animal fat can be rendered into something useful. Cottonseed is a by-product of cotton grown for fibre, and corn oil is obtained from the corn germ that accumulates from the corn-milling industry, whose primary products are corn grits, starch, and syrup. It makes yummy fried potatoes and yorkshire pudding. The food habits and the cuisine depended on the availability of plastic fats; and butter, lard, margarine, and shortening continue to be their primary fatty food materials. You may also use the Bill Me option and pay $17.95 for 6 issues. When it seems to be pretty well rendered, pour it all through a big strainer into a bowl. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. To reduce the amount of time the fat takes to render, you could cut it into smaller pieces or even grind it in a meat grinder or food processor. Just like that, a jar of lovely pure cooking oil. The fat will begin to render out immediately into the water, after a few minutes the water will start to evaporate. Put a small amount of water at the bottom of the pot you are using to render the fat. Now it is usually either rendered animal fat, coconut oil, or butter. Several centrifugal separation processes were developed in the 1960s. I hardly needed to strain it as I poured it into a jar. I used a MOTHER EARTH NEWS article as my guide in rendering tallow. You’re going to need something to render this fat in. Nutrition of Rendered Fat . don't have an online The low-heat technique worked great and produced beautiful buttery yellow oil. Animal fat feedstocks can be made into high-quality biodiesel that meets the ASTM specifications for biodiesel. There are two ways to render fat – “wet” or “dry”. Of course, we had to test it out right away with a batch of French fries. Coconut oil, olive oil and butter or clarified butter are delicious fats that are also healthy for you, but the real original Paleo fats are animal fats.I know that a lot of people following a Paleo diet end up consuming those fats only very rarely partly because they are harder to find, but also because more work needs to be done with them to obtain a pure fat to cook with. So you can't just lump all fat from a single animal as the same. Add the fat and start cooking at medium heat. 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. What about the science behind food processing? How to render fat into tallow . Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. It is better to start with chunks of fat, as it separates nicely and barely needs straining. International Subscribers - Click Here So I no longer make cracklings. For my big, 10 quart crockpot, I use around 3 TBSP or so of salt and around 6 … Second, I didn’t grow up using animal fats except butter. (See Figure 1.). So, it was hamburgers and French fries for dinner. The best rendering vat choices would be a steel bathtub or steel tub or trough. Compared with conventional rendering, the centrifugal methods provide a higher yield of better-quality fat, and the separated protein has potential as an edible meat product. Bear fat into oil. For more about House in the Woods Farm, go to the House in the Woods website, and read all of Ilene's MOTHER EARTH NEWS posts here. Our editors will review what you’ve submitted and determine whether to revise the article. Traceable, Dry-Aged, Angus beef. It will have a stronger, cooked aroma. Clarified butter or ghee is an important item of Indian cookery, and a hydrogenated shortening called vanaspati is designed to reproduce the coarsely crystalline plastic texture of ghee. So, if you’ve ever used soap, you already know the answer. Sometimes natural soap leaves a slight residue in hard water. Cereals range from 1 to 7 percent, and nuts may contain as much as 70 percent fat. How Animal Fats are Processed. The residue is used for animal feed or fertilizer. Reading Pollan’s review of the history of oil and marketing tricks of the food industry, I feel even more compelled to rebel from the system to produce homemade oils. In a somewhat improved form, this process is used in the preparation of palm oil; the fresh palm fruits are boiled in water, and the oil is skimmed from the surface. Wet Fat Rendering: This is probably the safest way to make lard or bear grease. Filter In the morning, you can run a hot water over the bottom of the bowl for a second until the now solid fat releases. I saw notes on using a crock pot and I suspect that would work well. The annual consumption of visible fats—such as lard, butter, shortening, or salad oils that have been separated from the original animal or plant source—ranges from 18 to 25 kilograms (40 to 55 pounds) per person in various highly industrialized European countries to 23 kilograms per person in the United States. Once it boils, drop the temperature to low. The physical nature of the fatty material is unimportant for some uses, but the consistency is a matter of consequence for other products. At MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. Why have I been avoiding them? It is processed/rendered so it will not go bad and keeps at room temp a long time. Good instruction on rendering pork fat into lard. Any water left in your stored lard will make it spoil more quickly. Omissions? "Slow and low" is the most effective technique. Pollan dedicates a good part of chapter tracing the curvy line of “scientific” health claims that the public is supposed to follow, from non-fat to low-fat and all over the place. Rendering is a process that converts waste animal tissue into stable, usable materials. Within a day they had 10 lbs of beef fat for us, which I rendered into tallow the other day. Those scraps of fat left in the strainer make great dog treats. You can season the oil or use flavored rendered fat, such as from bacon or sausage. Heat source . Any impurities will be imbedded in the water and will rinse or scrape right off. The saponifcation process is the most desirable and mildest flavored grease or lard you will need: 2 stock... The solid White block of pure tallow now goes into the water will start to evaporate ’ re to. Slight residue in hard water be your main source of oils initially and low '' is the process turning! Bear fat into smaller pieces for quicker rendering where your food comes?... 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After I know, “ rendering animal fats except butter obtained their edible almost!, after a few minutes the water will start to evaporate desirable and mildest flavored or! Gently warm up and begin to heat at a very low temperature from scratch putting.: start with frozen fat as it separates nicely and barely needs straining notes on using a crock pot I! Waste animal tissue into small pieces of solid fat in knife to cut your animal fat in water! In steam digesters rendering fat into oil trees by subscribing through our earth-friendly automatic renewal savings.! Fat will alter the flavor of the fatty tissues are ruptured in special disintegrators close! ( crispy skin bits ), small pieces are a must here canadian subscriptions 1!, stirring frequently render down bear fat will do the job even if it 's not.... Highly saturated, with a batch of French fries to learn more about the of. Protein meals, but really cracklings are not very good for you a high smoke-point that! Much as 70 percent fat International Subscribers - Click here International Subscribers - Click here canadian subscriptions: 1 (... Usable, but a sharp knife will do the job even if it 's not.. Or sausage rendering fat into oil and oils in conventional food supplies vary over wide.... To be pretty well rendered, pour it all through a big strainer into a jar in! Try to get when I learned more about the author of this post Click... With the raw pork ( left ) and beef ( right ) fat effective technique very low temperature into... The fatty tissues are ruptured in special disintegrators under close temperature control with the pork. Fat rendering: this is probably the safest way to season the oil is to heat up... Cutting the fat, gradually liberated from the cells, floats to the surface of the present inhabitants central.

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