Help! I’m trying to render the beef fat from this stock I made but it’s still looking orange and not white (as beef tallow should??) what can I do?
Help! I’m trying to render the beef fat from this stock I made but it’s still looking orange and not white (as beef tallow should??) what can I do?
by Scrubola
7 Comments
No_Blacksmith2847
Let it cool, like in the refrigerator cool.
SuperannuatedAuntie
Chill it. The fat will form a crust that you can lift off.
billythakid420
Maybe spices? Chili powder or paprika?
Recluse_18
The stock looks absolutely amazing. Like everybody else said you can cool it in the refrigerator that fat will solidify and then you can just pick it off, there are fat separator measuring cups. I’ve used them in the past, but that was more for making gravy but it would work for this as well but I don’t think you really need it. Let the refrigerator do the job for you.
believe2000
The color is normal, it looks much whiter when it is done chilling.
TheShoot141
I live in the Northeast and make stock in a huge pot. I just put it out back in the snow. It works so well, you can remove all the fat in 10 seconds once it solidifies.
invalidcheese
Chill it, yes. If you’re still having trouble you may have cooked it down so much that it’s syrupy from the gelatine. In this case you’d need to add hot water back to it before chilling so that the fat actually separates instead of getting trapped in the soup syrup.as it chills
7 Comments
Let it cool, like in the refrigerator cool.
Chill it. The fat will form a crust that you can lift off.
Maybe spices? Chili powder or paprika?
The stock looks absolutely amazing. Like everybody else said you can cool it in the refrigerator that fat will solidify and then you can just pick it off, there are fat separator measuring cups. I’ve used them in the past, but that was more for making gravy but it would work for this as well but I don’t think you really need it. Let the refrigerator do the job for you.
The color is normal, it looks much whiter when it is done chilling.
I live in the Northeast and make stock in a huge pot. I just put it out back in the snow. It works so well, you can remove all the fat in 10 seconds once it solidifies.
Chill it, yes. If you’re still having trouble you may have cooked it down so much that it’s syrupy from the gelatine. In this case you’d need to add hot water back to it before chilling so that the fat actually separates instead of getting trapped in the soup syrup.as it chills