Comments on: How to Render and Store Traditional Animal Fats http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats Wisdom to thrive by Thu, 21 Aug 2008 20:41:15 +0000 http://wordpress.org/?v=2.5.1 By: How to Make Perfect Paella http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-12179 How to Make Perfect Paella Wed, 14 May 2008 04:08:33 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-12179 [...] cup extra-virgin olive oil (I’m sure Spanish cultures traditionally used animal fat for this as the oil gets quite hot - [...] [...] cup extra-virgin olive oil (I’m sure Spanish cultures traditionally used animal fat for this as the oil gets quite hot - [...]

]]> By: Joanne Hay http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7126 Joanne Hay Sun, 04 Nov 2007 21:30:32 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7126 Nicole, I'd say the bacony taste is some of the monounsaturated fat burning (carcinogenic?). Try the method with water and let us know if there is a difference. You should be able to make donuts or pastries with the fat without tasting it. Nicole, I’d say the bacony taste is some of the monounsaturated fat burning (carcinogenic?). Try the method with water and let us know if there is a difference. You should be able to make donuts or pastries with the fat without tasting it.

]]> By: Nicole http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7060 Nicole Sat, 03 Nov 2007 13:46:53 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-7060 Hi, I've rendered pork fat in a crock pot - just cut up and put in the pot, without water (takes around 24 hours on low setting), and leaves yummy crackly bits to nibble on in small doses. I just poured off the fat and strained it. It does have a bit of a baconey flavour though. Anything wrong with this method? Hi, I’ve rendered pork fat in a crock pot - just cut up and put in the pot, without water (takes around 24 hours on low setting), and leaves yummy crackly bits to nibble on in small doses. I just poured off the fat and strained it. It does have a bit of a baconey flavour though.
Anything wrong with this method?

]]> By: Joanne Hay http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6913 Joanne Hay Thu, 01 Nov 2007 21:53:53 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6913 Brie, Miriam from Pasture Perfect Pork is the lady to speak to. http://pastureperfect.nourished.com.au Brie, Miriam from Pasture Perfect Pork is the lady to speak to.

http://pastureperfect.nourished.com.au

]]> By: brei donald http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6882 brei donald Thu, 01 Nov 2007 12:02:18 +0000 http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats#comment-6882 thank you for these ideas. we're lucky that the gold coast & northern NSW areas are fairly aware of traditional nourishing foods but i cant find organic (or at least pasture fed) lard anywhere. so now i can make my own! keep up the good work :) thank you for these ideas. we’re lucky that the gold coast & northern NSW areas are fairly aware of traditional nourishing foods but i cant find organic (or at least pasture fed) lard anywhere. so now i can make my own! keep up the good work :)

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