Collection search - Rendering and Clarifying Fats

Record information – Brief

1

Rendering and Clarifying Fats

Item number (ISN):

562803

Hierarchical level:

Item (Accession level)

Item number (ISN):

562803

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1975-04 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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Old time culinary crafts and recipes are being revived for use in our modern kitchens. With the rising cost of staples, consumers are looking for ways of reducing waste and food bills. One way is by using fats from chicken, pork and beef. This fat can be extracted by cutting any excess fat from the meat before cooking, then rendering it. Scrape the raw fat clean, being sure to remove all lean meat as this will spoil quickly. Then wipe the fat, and cut it in small pieces. Melt these over moderate heat, adding 1/2 cup water with each pound of fat. The fat will be ready to use or store once it is clear and the water has evaporated. In clarifying, food particles are removed from cooked or rendered fat. Only fat used in baking needs to be clarified. Heat equal quantities of water and fat together for ten minutes. Strain the mixture through cheesecloth and let it cool. Once the fat is firm, scrape off any sediment adhering to the bottom. Both rendered and clarified fats should be stored in crocks or jars in the refrigerator. Beef fat is only suitable for pan frying. Pork, bacon, sausage and chicken fat are fine for low fat baked goods like muffins, biscuits or pancakes. Pork fat may be used in pastry for meat pies or sausage rolls. It's also good in cakes with a distinctive flavor like chocolate or gingerbread. You might wonder how to substitute these fats for butter, lard or shortening. For one cup of butter substitute 1 cup of pork fat or 7/8 cup chicken fat. When using chicken fat in place of butter double the salt in the recipe. For one cup of lard or shortening, use 7/8 cup of pork or chicken fat. <1mn 53s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

936000

Format:

SOUND

Location number:

1978-0095/1025

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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Date modified:: 2024-07-24