NN · Rendering
one recipe
TechniqueTagTechnique · Tag
Rendering
Slow heat that melts solid animal fat out of the tissue that holds it. Start cold and keep the heat low, so the fat melts and runs out before the surface browns. The fat that comes out is a second product: keep it.
Type Technique
Recipes 1
I
Recipes using this tag
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Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian