Dave Smith said...

> Choco wrote:
>
>> Hi,
>> I saw a recipe that indicated that broth should be rendered. What and
>> how?
>
> Tough question. There are more than a dozen meaning for the word
> "render" but it cooking it means to melt the fat from meat with heat and
> also to purify that fat. In the case of broth, they may be referring to
> the simmering that is done to extract the fat and flavour from the
> bones. which would also extract the marrow. It could also mean to strain
> it which renders the broth or stock from the rest of the stuff in the
> pot. Then again, it could mean to reduce it.
>
> It may depend on where in the recipe it is used. The basic steps
> involved in making broth are to cook the bones to extract fat and
> flavour. Then you skim the fat, strain the liquid and reduce it. The
> rendering may refer to the extraction of the fat, the extraction of the
> flavour, the straining of the liquid or the fat skimming. Without
> seeing the recipe, my best guess is that they want you to cool the
> liquid and let the fat rise to the top then skim or pour it off. A good
> way to get most of the fat off is to cool it and stick it in the fridge.
> The fat will harden and can be easily removed.


I was thinking of the bacon rendering out some of the fat to crisp it up,
leaving most of the fat in the pan.

Or again after roasting a couple birds and putting the drippings in the
fridge, the fat and schmaltz cool and separate, so you can scrape off the
fat and just get schmaltz for chopped chicken liver.

Or clarified butter. You melt unsalted butter then carefully spoon out the
whey/milk solids for dipping lobster and artichoke in at the same meal, I'd
suggest!

Andy