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

Thanks,

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

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

In cooking, to render is to melt, or to extract by melting. Usually
means to extract or melt the fat from something. Doesn't make much
sense in the context of broth -- perhaps if you gave more detail or
context? -aem

aem wrote:

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

In cooking, to render is to melt, or to extract by melting. Usually
means to extract or melt the fat from something. Doesn't make much
sense in the context of broth -- perhaps if you gave more detail or
context? -aem

I agree. I do recall that the old Joy of Cooking recipe for beef stock
called for "bare beef rendering bones". I doubt that has anything to do
with it.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Choco" wrote

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

Mis-use of term most likely but I've heard it called that in some cookbooks
from outside the USA, often when translating a recipe to english. This is
jokingly referred to as 'engrish'.

Fats are 'rendered' meaning melted and clarified. The bacon grease you have
after making bacon is a good example.

What they likely 'meant' since they said broth, was to concentrate the broth
by boiling it a bit to reduce the water down so it's a stronger broth. See
if that seems to match the context of the recipe.

Choco wrote:

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

Tough question. There are more than a dozen meaning for the word "render" but
it cooking it means to melt the fat from meat with heat and also to purify that
fat. In the case of broth, they may be referring to the simmering that is done
to extract the fat and flavour from the bones. which would also extract the
marrow. It could also mean to strain it which renders the broth or stock from
the rest of the stuff in the pot. Then again, it could mean to reduce it.

It may depend on where in the recipe it is used. The basic steps involved in
making broth are to cook the bones to extract fat and flavour. Then you skim
the fat, strain the liquid and reduce it. The rendering may refer to the
extraction of the fat, the extraction of the flavour, the straining of the
liquid or the fat skimming. Without seeing the recipe, my best guess is that
they want you to cool the liquid and let the fat rise to the top then skim or
pour it off. A good way to get most of the fat off is to cool it and stick it
in the fridge. The fat will harden and can be easily removed.

Dave Smith said...

Choco wrote:

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

Tough question. There are more than a dozen meaning for the word
"render" but it cooking it means to melt the fat from meat with heat and
also to purify that fat. In the case of broth, they may be referring to
the simmering that is done to extract the fat and flavour from the
bones. which would also extract the marrow. It could also mean to strain
it which renders the broth or stock from the rest of the stuff in the
pot. Then again, it could mean to reduce it.

It may depend on where in the recipe it is used. The basic steps
involved in making broth are to cook the bones to extract fat and
flavour. Then you skim the fat, strain the liquid and reduce it. The
rendering may refer to the extraction of the fat, the extraction of the
flavour, the straining of the liquid or the fat skimming. Without
seeing the recipe, my best guess is that they want you to cool the
liquid and let the fat rise to the top then skim or pour it off. A good
way to get most of the fat off is to cool it and stick it in the fridge.
The fat will harden and can be easily removed.


I was thinking of the bacon rendering out some of the fat to crisp it up,
leaving most of the fat in the pan.

Or again after roasting a couple birds and putting the drippings in the
fridge, the fat and schmaltz cool and separate, so you can scrape off the
fat and just get schmaltz for chopped chicken liver.

Or clarified butter. You melt unsalted butter then carefully spoon out the
whey/milk solids for dipping lobster and artichoke in at the same meal, I'd
suggest!

Andy

Choco wrote:

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

Depends on your talents. You can render it in oils, pastels, water
colors, acrylic, pencil, India ink......


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
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On May 23, 12:10*pm, Choco wrote:
Hi,
I saw a recipe that indicated that broth should be rendered. *What and how?

Or to whom. I suggest Caesar.

Thanks,

--Bryan

"Choco" wrote in message
...
Hi,
I saw a recipe that indicated that broth should be rendered. What and
how?


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.

Paul

Andy wrote:
Dave Smith said...

Choco wrote:

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

Tough question. There are more than a dozen meaning for the word
"render" but it cooking it means to melt the fat from meat with heat
and also to purify that fat. In the case of broth, they may be
referring to the simmering that is done to extract the fat and
flavour from the bones. which would also extract the marrow. It
could also mean to strain it which renders the broth or stock from
the rest of the stuff in the pot. Then again, it could mean to
reduce it.

It may depend on where in the recipe it is used. The basic steps
involved in making broth are to cook the bones to extract fat and
flavour. Then you skim the fat, strain the liquid and reduce it. The
rendering may refer to the extraction of the fat, the extraction of
the flavour, the straining of the liquid or the fat skimming.
Without seeing the recipe, my best guess is that they want you to
cool the liquid and let the fat rise to the top then skim or pour it
off. A good way to get most of the fat off is to cool it and stick
it in the fridge. The fat will harden and can be easily removed.


I was thinking of the bacon rendering out some of the fat to crisp it
up, leaving most of the fat in the pan.

Or again after roasting a couple birds and putting the drippings in
the fridge, the fat and schmaltz cool and separate, so you can scrape
off the fat and just get schmaltz for chopped chicken liver.

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


Or clarified butter. You melt unsalted butter then carefully spoon
out the whey/milk solids for dipping lobster and artichoke in at the
same meal, I'd suggest!

Andy

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.

Sheldon?

Andy

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 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

Best,

Andy

Andy q 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.

Sheldon?

Andy

The fat floating from cooking chicken in liquid is not schmaltz. To
render is to extract fat by frying over low heat. To produce schmaltz
the chicken skin is fried.

render
To melt animal fat over low heat so that it separates from any
connective pieces of tissue, which, during rendering, turn brown and
crisp and are generally referred to as CRACKLINGS. The resulting clear
fat is then strained through a paper filter or fine CHEESECLOTH to
remove any dark particles.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.