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Now we are going demonstrate how to render fat today we have chosen just to render the
liquid fat actually off of bacon. So the term itself is rendering fat means to actually
heat up the protein on them and turn the fat into a liquid form. So I'm using a low heat
because we don't want to actually cook the bacon persay and I'm just going to dribble
the fat off into this ceramic and as you can see the bacon itself if not done. And bacon
of course is a good example to use for this cause it is fatty. So what we would do is
keep cooking this long to the point of doneness and keep straining the fat off and once the
fat is in it's clarified form this way and you can just run through a cheese cloth and
that is rendering fat.