When animal fats are rendered by frying or baking, they can reach temperatures of up to 500 degrees, at which point they become oxidized, totally indigestible, a plumber’s nightmare (for both you and the sink), and deadly.
If they are rendered in simmering water, however, they do not get as hot, do not oxidize, and are light, fresh, full of wonderful flavor, and healthy.
Put the fat in the water, bring to a boil, turn down the heat, and simmer for 1 hour. Strain, refrigerate, and when the fat is congealed, lift it off the water and store it in a sealed container. The water can be used for soups or stocks.
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