John Kane said...

> On May 24, 8:44*am, Choco > wrote:
>> Hi,
>> It may have been "reduce" not "render". *Does one just boil the broth fo
> r a time to
>> reduce?
>
> Yes.
>
>>
>> Thanks,
>>
>>
>>
>> On Fri, 23 May 2008 10:41:25 -0700 (PDT), John Kane <jrkrid...
@gmail.com>
> wrote:
>> >On May 23, 1:10*pm, Choco > wrote:
>> >> Hi,
>> >> I saw a recipe that indicated that broth should be rendered. *What an
> d how?
>>
>> >> Thanks,
>>
>> >To me, in cooking it would mean reducing something like pork fat to
>> >lard.
>>
>> >I have never hear *of rendering a soup. *I wonder if it is a misprint
>
>> >or mistranslation for 'reduce' which would mean boiling or simmering
>> >the broth to "reduce" its volume. *This increases the flavour and may
>> >thicken the liquid.
>>
>> >John Kane Kingston ON Canada- Hide quoted text -
>>
>> - Show quoted text -


OK,

Probably repeating but when a slice of bacon is cooked, a lot of the fat is
removed/rendered out leaving a crispy slice of bacon (of varying personal
preference). Opposed to eating a raw slice of bacon and all it's fat. That
DOES present a bad mental image of NOT rendering.

Andy