Lard rendering requires no skill at all, the process is very easy and has been done traditionally.
Rendered lard preserves the fat by removing excess water and impurity. It is shelf-stable and can be kept at room temperature or in the fridge.
A properly rendered lard is almost odorless and flavorless. It is smooth and creamy white in color.
Step 1: Click on the Video for Instructions.
Step 2: Cut Fat Into Small Cubes
Cut the fat into small pieces.
Step 3: Rendering at Low Heat
Add 1/4 cup of water to the fat. Water prevents the fat from burning before it starts to melt.
Use low heat to avoid the fat from burning in order to achieve pure white, almost odorless and flavorless lard.
Continue cooking until the water has evaporated and fat pieces turn slightly brown. It takes about 30 minutes. Cooking time may vary.
Tips: Use low heat and stir the fat regularly.
Step 4: Strain the Fat
Strain the fat using a fine mesh strainer. Lard turns creamy white when stored in the fridge.
Tips: Continue frying the lardons with some oil until they turn crispy. Sprinkle with some salt, they are delicious. Enjoy!
How do you render your lard? Or use them? Please share your experiences in the comment area.
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