Water-Rendered Fats

When animal fats are rendered by frying or baking, they can reach temperatures of up to 500°F, at which point they become oxidized, totally indigestible, a plumber’s nightmare (both you and the sink), and deadly.

If they are rendered in water, however, they do not get above the temperature of boiling, do not oxidize, and are light, fresh, full of wonderful flavor, and healthy.