To Try Out Lard
Ingredients
Directions
Prepare
Skin the leaf lard carefully and cut it into small pieces.
Place the lard in a kettle or saucepan and add 1 cup of water to prevent burning.
Render and strain
Heat over low fire to melt slowly, stirring frequently.
Simmer until only brown scraps remain.
Remove the scraps with a perforated skimmer and add a little coarse sea salt to settle the fat.
Once clear, strain the fat through a coarse cloth into jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leaf lard
- Provides the fat that is melted and clarified into the finished rendered lard.
- Water
- Sits under the melting fat to help prevent scorching while it renders.
The step that matters
Heating over low fire and simmering slowly. High heat can scorch the fat and the brown scraps, giving off-flavours and a dark colour. Gentle, steady heat melts the fat out of the tissue while the water keeps the bottom from burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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