"O'FAILURE" wrote:

Oh I don't get Shelly's posts.

You were one of those kids who in school put their fingers in their
ears and hummed whenever they didn't want to hear what the teacher was
saying... and you still engage in self censureship... that's why you
are so ****ing ignorant.

There is a direct correlation between those who maintain killfiles and
extremely low IQ.

Hi,
It may have been "reduce" not "render". Does one just boil the broth for a time to
reduce?

Thanks,



On Fri, 23 May 2008 10:41:25 -0700 (PDT), John Kane wrote:

On May 23, 1:10*pm, Choco wrote:
Hi,
I saw a recipe that indicated that broth should be rendered. *What and how?

Thanks,

To me, in cooking it would mean reducing something like pork fat to
lard.

I have never hear of rendering a soup. I wonder if it is a misprint
or mistranslation for 'reduce' which would mean boiling or simmering
the broth to "reduce" its volume. This increases the flavour and may
thicken the liquid.

John Kane Kingston ON Canada

Choco wrote:

Hi,
It may have been "reduce" not "render". Does one just boil the broth for a time to
reduce?

It may have been???? Which is it? If you post a request for an explanation it is a
good idea to make sure you use the word that has you puzzled, and if you were concerned
enough about the recipe to ask the question you have certainly had ample opportunity
to check it.

On May 24, 8:44*am, Choco wrote:
Hi,
It may have been "reduce" not "render". *Does one just boil the broth for a time to
reduce?

Yes.


Thanks,



On Fri, 23 May 2008 10:41:25 -0700 (PDT), John Kane wrote:
On May 23, 1:10*pm, Choco wrote:
Hi,
I saw a recipe that indicated that broth should be rendered. *What and how?

Thanks,

To me, in cooking it would mean reducing something like pork fat to
lard.

I have never hear *of rendering a soup. *I wonder if it is a misprint
or mistranslation for 'reduce' which would mean boiling or simmering
the broth to "reduce" its volume. *This increases the flavour and may
thicken the liquid.

John Kane Kingston ON Canada- Hide quoted text -

- Show quoted text -

Andy wrote:
Ophelia said...

Andy wrote:
Ophelia said...

"fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?


It is a fat. If you pour drippings into a measuring cup and put it
in the fridge overnight, there will be a layer of white solid fat
on top which you skim off and throw away, the remaining golden fat
is the schmaltz an almost "clarified" chicken fat. That's how I
understood it. I roasted two birds and did that. I never did use it.

Oh I don't get Shelly's posts. Chicken fat doesn't really solidify,
is that schmaltz?


Ophelia,

Yes, Mine chilled into two layers overnight. After I skimmed off the
solid white fat, the golden liquid fat is schmaltz. There is pig and
goose schmaltz also.

You don't have to roast whole birds to make schmaltz, you can just use
chicken fat from your butcher. There are some recipes to be found.
This one sounds good although I don't know if it's authentic. Anyone?

http://www.girlsaresmarter.com/tammy/schmaltz.html

Thank you very much Andy

John Kane said...

On May 24, 8:44*am, Choco wrote:
Hi,
It may have been "reduce" not "render". *Does one just boil the broth fo
r a time to
reduce?

Yes.


Thanks,



On Fri, 23 May 2008 10:41:25 -0700 (PDT), John Kane jrkrid...
@gmail.com
wrote:
On May 23, 1:10*pm, Choco wrote:
Hi,
I saw a recipe that indicated that broth should be rendered. *What an
d how?

Thanks,

To me, in cooking it would mean reducing something like pork fat to
lard.

I have never hear *of rendering a soup. *I wonder if it is a misprint

or mistranslation for 'reduce' which would mean boiling or simmering
the broth to "reduce" its volume. *This increases the flavour and may
thicken the liquid.

John Kane Kingston ON Canada- Hide quoted text -

- Show quoted text -


OK,

Probably repeating but when a slice of bacon is cooked, a lot of the fat is
removed/rendered out leaving a crispy slice of bacon (of varying personal
preference). Opposed to eating a raw slice of bacon and all it's fat. That
DOES present a bad mental image of NOT rendering.

Andy

"Paul M. Cookless" wrote:
"Choco" wrote:

I saw a recipe that indicated that broth should be rendered. �
What and how?


It's not possible to render broth, you can only render fat.

In this case they mean to render the fat, as in to remove it. �
The easiest way is to let it cool and skim the fat from the surface.


Yes, that's does work well. That's chicken fat, but it's not
schmaltz, schmaltz is rendered fat.

Schmalts is made by rendering, not by cooking in liquid. Rendering
fats enhances and concentrates flavor. When cooking fat in liquid the
flavor in the fat is given up to the liquid and the fat is left
essentially flavorless, it also has a rather short shelf life even if
refrigerated... most folks discard the fat skimed from liquid, it's
tasteless and its texture is actually pretty disgusting (greasy
slime).

Rendered fat is akin to "ghee", is flavorful and has a relatively long
shelf life, when properly prepared and strained of solids it can
remain at room temperature for months... although chicken schmaltz is
traditionally more often refrigerated so it can be used as a spread,
like butter.

Ophelia said...

Andy wrote:
Ophelia said...

Andy wrote:
Ophelia said...

"fat and schmaltz" ?? I thought schmaltz was fat?? Please explain?


It is a fat. If you pour drippings into a measuring cup and put it
in the fridge overnight, there will be a layer of white solid fat
on top which you skim off and throw away, the remaining golden fat
is the schmaltz an almost "clarified" chicken fat. That's how I
understood it. I roasted two birds and did that. I never did use it.

Oh I don't get Shelly's posts. Chicken fat doesn't really solidify,
is that schmaltz?


Ophelia,

Yes, Mine chilled into two layers overnight. After I skimmed off the
solid white fat, the golden liquid fat is schmaltz. There is pig and
goose schmaltz also.

You don't have to roast whole birds to make schmaltz, you can just use
chicken fat from your butcher. There are some recipes to be found.
This one sounds good although I don't know if it's authentic. Anyone?

http://www.girlsaresmarter.com/tammy/schmaltz.html

Thank you very much Andy


Ophelia,

You're very welcome!

Best,

Andy

"Choco" wrote

It may have been "reduce" not "render". Does one just boil the broth for
a time to
reduce?

Yes, though you generally want more of a 'simmer' or you can 'burn' the
broth. It depends on how much you are reducing at a time. A small, say 1/2
cup, of broth can be reduced fairly quickly in a frying pan. A larger
batch, say a gallon, will often taste 'burned' if you use the same heat
factor as it has to be done for a longer time.