I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water.
What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?
Refrigerate it and the fat will get on top of the water.
I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocolate dipped donuts. These are just two examples, but I noticed they all call for a pot filled with about 2 inches of oil heated to a certain temperature. My deep fryer does have adjustable temperature settings, so that would be fine, but I am not sure if using the deep fryer instead of the pot of oil would work. Is a deep fryer an okay substitute? I really want to get some good use out of it, and this sounded somewhat plausible. Am I
) to the extra lean 90/10. The less fat content, the more expensive per pound. I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content. I'm not sure I buy that, and it seems this would rinse off any seasonings used also. From a health perspective, the extra lean would be best, however, it can be double the price per pound compared to the cheapest / most fat content. If I am going to be using the meat crumbled in a casserole or for tacos, and drain the grease after
the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap in the pot, but it didn't really help. Any other ideas?
use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without washing them. I keep thinking that the raw juices are going to stay on the tongs and get on to the parts of the meal near the end before I serve it. Am I just being overly-paranoid? ... Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply
really think that multiple hours at 200+ °F would melt most or all of the beef fat in the pot. Is it too hot? Not hot enough? Do I have any hope of getting the fat to melt so I can either skim it off... at a simmer. My somewhat-trusty instant-read thermometer says that the temperature is around 205 °F after about 3 hours of simmering. As far as I can tell, very little fat from the brisket has actually melted/rendered by now. I noticed a similar issue last time I made this chili as well: the final outcome had some rather large pieces of fat which were not a particularly nice texture. Here's what
-feel. A pronounced tan or even slightly reddish hue; translucent is normal, transparent is a red flag. Now I am aware that a certain amount of this is going to be affected by the ingredients and proportions, and I think I'm already doing the right things in that area (knuckle and leg bones with about 20% marrow, a generous amount of 1:5 flank:oxtail) but I am convinced that my inability...% of recipes, anywhere from 2 hours to overnight Bones in boiling water (pre-clean) Bones in simmering water (post-clean), with fat-skimming Bones and meat Bones, meat, and spices (sometimes spices
...there's no way there can be a problem now, right? I put some brown rice in this hardly used pot, and as the water starts to heat up, sure enough, lots of smoke starts coming up the sides!! HOW can... never had a problem with my stove or my pans until I attempted to cook that burger. I am going crazy trying to figure out what all of a sudden happened. Tomorrow I am going to buy a new pan from Target...) from the sides of the pan, but I initially ignored it because I just figured that was, um, normal. Within minutes, my smoke alarm went off. Once that situation was taken care of, I gave up
Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot. I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it).
I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and because lard is probably something similar from pork, should I keep that beef fat instead of throwing it away? Or does it lack the 'quality' of duck fat (for instance)?