Wed, Sep-21-11, 17:45
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Made in England!
Posts: 182
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Plan: LC, HF
Stats: 290/269/143
BF:
Progress: 14%
Location: Canada
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As someone said earlier, lard is the name given to the rendered fat. Suet or back fat is what you want to ask the butcher for.
There are a couple of ways to render the fat here: http://www.thenourishinggourmet.com...ender-lard.html
It looks like back fat in the photo. Nothing wrong with that (I often use it), but suet from around the kidneys is better, IMO, because it has a less "porky" flavour.
I do mine at a slightly lower temperature 140-145ºC. I don't really time it, but keep draining the rendered fat every now and then. I whack the heat up at the end to make crispy, fatty bits of goodness that don't seem to last very long at all!
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