Most meat needs a certain amount of fat in it to prevent it from drying out during cooking. Barbeque connoisseurs will never look for lean steaks; they look for steaks with good marbling. Barding is a fancy word for a technique you probably already practise. You tie a piece of fat, such as suet or…
A fat separator is a device which uses gravity and time to separate fat from meat juices.
Ghee © Denzil Green Ghee is butter that has been clarified, then browned a bit, then strained of the browned milk solids at the bottom, resulting in pure butter fat with a high smoke point. The browning of the milk solids gives the Ghee a nutty, caramelized flavour and taste. Traditionally, people in India would…
Lard © Denzil Green Lard is fat from a pig. It may or may not be rendered. Fat from beef is referred to as “beef tallow” or “suet.” For cooking, lard has been treasured for centuries upon centuries amongst Northern Europeans and Chinese. Now, in many people’s minds, Lard is so far out of fashion…
Lardons are fatty, thick bacon that has its rind cut off, and that is then chopped into small cubes. You can buy the strips of meat and chop them yourself, or buy them in packages already chopped. They can be made from smoked or unsmoked bacon and depending on which is bought, are used for…
Skimming means to remove a small amount of something from the surface. In cooking, it usually refers to removing fat from the surface. That’s if you don’t just whisk it back in quickly, before the Health Police see. In any event, if you have a plastic bulb baster, you can use that, or the edge…
