![]() ![]() (If it begins to bubble before the veggies are sliced, reduce the heat a tad to prevent burning). Heat lard/tallow in a large-diameter pot or Dutch oven over medium-high heat. Wash and trim ends/stems from all vegetables. A knife will also get the job done and if you have the skills and patience for that. To slice the vegetables evenly, I recommend either a mandolin or a food processor with the blade set at 1/16″ for thinner chips and 1/8″ for thicker, kettle-style chips.Never rendered before? It’s a cinch – I render pork on the stove-top and it is excellent. The more affordable of those options are lard and tallow, ranging from completely free (if you reserve portions of fat from beef or pork and store them in the freezer until you have a few pounds to render as lard), up to around $2/pound. ![]()
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