Hi,
I saw a recipe that indicated that broth should be rendered. What and how?

Thanks,

On May 23, 1:10*pm, Choco > wrote:
> Hi,
> I saw a recipe that indicated that broth should be rendered. *What and 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

On May 23, 10:10*am, Choco > wrote:
> Hi,
> I saw a recipe that indicated that broth should be rendered. *What and how?
>
In cooking, to render is to melt, or to extract by melting. Usually
means to extract or melt the fat from something. Doesn't make much
sense in the context of broth -- perhaps if you gave more detail or
context? -aem

aem wrote:

> On May 23, 10:10 am, Choco > wrote:
> > Hi,
> > I saw a recipe that indicated that broth should be rendered. What
> > and how?
> >
> In cooking, to render is to melt, or to extract by melting. Usually
> means to extract or melt the fat from something. Doesn't make much
> sense in the context of broth -- perhaps if you gave more detail or
> context? -aem

I agree. I do recall that the old Joy of Cooking recipe for beef stock
called for "bare beef rendering bones". I doubt that has anything to do
with it.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Choco" wrote

> I saw a recipe that indicated that broth should be rendered. What and
> how?

Mis-use of term most likely but I've heard it called that in some cookbooks
from outside the USA, often when translating a recipe to english. This is
jokingly referred to as 'engrish'.

Fats are 'rendered' meaning melted and clarified. The bacon grease you have
after making bacon is a good example.

What they likely 'meant' since they said broth, was to concentrate the broth
by boiling it a bit to reduce the water down so it's a stronger broth. See
if that seems to match the context of the recipe.

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.

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

Choco wrote:

> Hi,
> I saw a recipe that indicated that broth should be rendered. What and how?

Depends on your talents. You can render it in oils, pastels, water
colors, acrylic, pencil, India ink......


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

On May 23, 12:10*pm, Choco > wrote:
> Hi,
> I saw a recipe that indicated that broth should be rendered. *What and how?

Or to whom. I suggest Caesar.
>
> Thanks,

--Bryan

"Choco" > wrote in message
...
> Hi,
> I saw a recipe that indicated that broth should be rendered. What and
> how?
>

In this case they mean to render the fat, as in to remove it. The easiest
way is to let it cool and skim the fat from the surface.

Paul

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

Ophelia said...

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


It is a fat. If you pour drippings into a measuring cup and put it in the
fridge overnight, there will be a layer of white solid fat on top which you
skim off and throw away, the remaining golden fat is the schmaltz an almost
"clarified" chicken fat. That's how I understood it. I roasted two birds and
did that. I never did use it.

Sheldon?

Andy

Andy wrote:
> Ophelia said...
>
>> "fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?
>
>
> It is a fat. If you pour drippings into a measuring cup and put it in
> the fridge overnight, there will be a layer of white solid fat on top
> which you skim off and throw away, the remaining golden fat is the
> schmaltz an almost "clarified" chicken fat. That's how I understood
> it. I roasted two birds and did that. I never did use it.

Oh I don't get Shelly's posts. Chicken fat doesn't really solidify, is that
schmaltz?

Ophelia said...

> Andy wrote:
>> Ophelia said...
>>
>>> "fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?
>>
>>
>> It is a fat. If you pour drippings into a measuring cup and put it in
>> the fridge overnight, there will be a layer of white solid fat on top
>> which you skim off and throw away, the remaining golden fat is the
>> schmaltz an almost "clarified" chicken fat. That's how I understood
>> it. I roasted two birds and did that. I never did use it.
>
> Oh I don't get Shelly's posts. Chicken fat doesn't really solidify, is
> that schmaltz?


Ophelia,

Yes, Mine chilled into two layers overnight. After I skimmed off the solid
white fat, the golden liquid fat is schmaltz. There is pig and goose
schmaltz also.

You don't have to roast whole birds to make schmaltz, you can just use
chicken fat from your butcher. There are some recipes to be found. This one
sounds good although I don't know if it's authentic. Anyone?

http://www.girlsaresmarter.com/tammy/schmaltz.html

Best,

Andy

Andy <q> wrote:
> Ophelia said...
>
> > "fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?
>
> It is a fat. If you pour drippings into a measuring cup and put it in the
> fridge overnight, there will be a layer of white solid fat on top which you
> skim off and throw away, the remaining golden fat is the schmaltz an almost
> "clarified" chicken fat. That's how I understood it. I roasted two birds and
> did that. I never did use it.
>
> Sheldon?
>
> Andy

The fat floating from cooking chicken in liquid is not schmaltz. To
render is to extract fat by frying over low heat. To produce schmaltz
the chicken skin is fried.

render
To melt animal fat over low heat so that it separates from any
connective pieces of tissue, which, during rendering, turn brown and
crisp and are generally referred to as CRACKLINGS. The resulting clear
fat is then strained through a paper filter or fine CHEESECLOTH to
remove any dark particles.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"O'FAILURE" wrote:
>
> Oh I don't get Shelly's posts.

You were one of those kids who in school put their fingers in their
ears and hummed whenever they didn't want to hear what the teacher was
saying... and you still engage in self censureship... that's why you
are so ****ing ignorant.

There is a direct correlation between those who maintain killfiles and
extremely low IQ.

Hi,
It may have been "reduce" not "render". Does one just boil the broth for a time to
reduce?

Thanks,



On Fri, 23 May 2008 10:41:25 -0700 (PDT), John Kane > wrote:

>On May 23, 1:10*pm, Choco > wrote:
>> Hi,
>> I saw a recipe that indicated that broth should be rendered. *What and 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

Choco wrote:

> Hi,
> It may have been "reduce" not "render". Does one just boil the broth for a time to
> reduce?

It may have been???? Which is it? If you post a request for an explanation it is a
good idea to make sure you use the word that has you puzzled, and if you were concerned
enough about the recipe to ask the question you have certainly had ample opportunity
to check it.

On May 24, 8:44*am, Choco > wrote:
> Hi,
> It may have been "reduce" not "render". *Does one just boil the broth for a time to
> reduce?

Yes.

>
> Thanks,
>
>
>
> On Fri, 23 May 2008 10:41:25 -0700 (PDT), John Kane > wrote:
> >On May 23, 1:10*pm, Choco > wrote:
> >> Hi,
> >> I saw a recipe that indicated that broth should be rendered. *What and 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 -

Andy wrote:
> Ophelia said...
>
>> Andy wrote:
>>> Ophelia said...
>>>
>>>> "fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?
>>>
>>>
>>> It is a fat. If you pour drippings into a measuring cup and put it
>>> in the fridge overnight, there will be a layer of white solid fat
>>> on top which you skim off and throw away, the remaining golden fat
>>> is the schmaltz an almost "clarified" chicken fat. That's how I
>>> understood it. I roasted two birds and did that. I never did use it.
>>
>> Oh I don't get Shelly's posts. Chicken fat doesn't really solidify,
>> is that schmaltz?
>
>
> Ophelia,
>
> Yes, Mine chilled into two layers overnight. After I skimmed off the
> solid white fat, the golden liquid fat is schmaltz. There is pig and
> goose schmaltz also.
>
> You don't have to roast whole birds to make schmaltz, you can just use
> chicken fat from your butcher. There are some recipes to be found.
> This one sounds good although I don't know if it's authentic. Anyone?
>
> http://www.girlsaresmarter.com/tammy/schmaltz.html

Thank you very much Andy

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

"Paul M. Cookless" wrote:
> "Choco" wrote:
> >
> > I saw a recipe that indicated that broth should be rendered. �
> > What and how?


It's not possible to render broth, you can only render fat.

> In this case they mean to render the fat, as in to remove it. �
> The easiest way is to let it cool and skim the fat from the surface.


Yes, that's does work well. That's chicken fat, but it's not
schmaltz, schmaltz is rendered fat.

Schmalts is made by rendering, not by cooking in liquid. Rendering
fats enhances and concentrates flavor. When cooking fat in liquid the
flavor in the fat is given up to the liquid and the fat is left
essentially flavorless, it also has a rather short shelf life even if
refrigerated... most folks discard the fat skimed from liquid, it's
tasteless and its texture is actually pretty disgusting (greasy
slime).

Rendered fat is akin to "ghee", is flavorful and has a relatively long
shelf life, when properly prepared and strained of solids it can
remain at room temperature for months... although chicken schmaltz is
traditionally more often refrigerated so it can be used as a spread,
like butter.

Ophelia said...

> Andy wrote:
>> Ophelia said...
>>
>>> Andy wrote:
>>>> Ophelia said...
>>>>
>>>>> "fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?
>>>>
>>>>
>>>> It is a fat. If you pour drippings into a measuring cup and put it
>>>> in the fridge overnight, there will be a layer of white solid fat
>>>> on top which you skim off and throw away, the remaining golden fat
>>>> is the schmaltz an almost "clarified" chicken fat. That's how I
>>>> understood it. I roasted two birds and did that. I never did use it.
>>>
>>> Oh I don't get Shelly's posts. Chicken fat doesn't really solidify,
>>> is that schmaltz?
>>
>>
>> Ophelia,
>>
>> Yes, Mine chilled into two layers overnight. After I skimmed off the
>> solid white fat, the golden liquid fat is schmaltz. There is pig and
>> goose schmaltz also.
>>
>> You don't have to roast whole birds to make schmaltz, you can just use
>> chicken fat from your butcher. There are some recipes to be found.
>> This one sounds good although I don't know if it's authentic. Anyone?
>>
>> http://www.girlsaresmarter.com/tammy/schmaltz.html
>
> Thank you very much Andy


Ophelia,

You're very welcome!

Best,

Andy

"Choco" wrote

> It may have been "reduce" not "render". Does one just boil the broth for
> a time to
> reduce?

Yes, though you generally want more of a 'simmer' or you can 'burn' the
broth. It depends on how much you are reducing at a time. A small, say 1/2
cup, of broth can be reduced fairly quickly in a frying pan. A larger
batch, say a gallon, will often taste 'burned' if you use the same heat
factor as it has to be done for a longer time.