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tinyclanger
Joined: 27 Dec 2004 Posts: 190 Location: in the kitchen, baking
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28237 Location: escaped from Swindon
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Tue Jan 04, 05 11:52 am Post subject: |
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I sterilise some jars with boiling water, pour out the water, and put the jars in the oven at about 110 C. Then I heat the oil, checking the temperature, till it's at 1110 C (it has to be good and clarified, make sure you've strained and skimmed every last impurity out) and then jar it hot. The way I see it, it's just like bottling jam.
I have two 'grades' of goose fat; there's the rendered down clean fat, cut from the carcass, and that's used for either pastry or soap. Then there's the 'flavoured' fat from the roast and the stock, and that goes for cooking a confit of the legs (which are still stored under the fat). That more heavily flavoured fat will be bottled the same way as the other fat, and used for roasting veg through the year. |
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Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
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Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
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mrsnesbitt
Joined: 28 Oct 2004 Posts: 1576
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Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28237 Location: escaped from Swindon
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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