render
To melt animal fat over low heat so that it separates from any connective pieces of tissue, which, during rendering, turn brown and crisp and are generally referred to as
CRACKLINGS. The resulting clear fat is then strained through a paper filter or fine
CHEESECLOTH to remove any dark particles. The term try out is used synonymously with render.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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