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Noble Notations
NN · Rendering
three recipes
TechniqueTag

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 3
I

Recipes using this tag

three
  • First revision

    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
  • First revision

    Carbonara

    Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.

    Italian · Emulsifying
  • Second revision

    Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce

    Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.

    British · French