Andy wrote:
> 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.

"fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?


> 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