Rendering

From Cookipedia


Pork fat being rendered into lard

In the culinary sense, rendering of fats is the transformation of butter into clarified butter, suet into tallow, pork fat into lard, and chicken fat into schmaltz, usually by heating gently for a long period of time until the fat liquifies and it can be poured off. The resulting rendered fat can be kept for several months if refrigerated.


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