Rendering Fat
Slowly cooking fatty pork, duck, or beef products over low heat until solid white fat melts out and any attached meat becomes crispy. Extracted fat is liquid gold for cooking.
When to Use This Technique
- Making crispy bacon or pancetta
- Getting duck fat for cooking
- Crispy pork belly and guanciale
- Generating cooking fat from chicken skin
Temperature Guide
Temperature Range
Low heat (225-275°F / 107-135°C) to prevent burning
Visual Cue
Fat melts slowly, pieces shrink and turn golden
Readiness Test
Pieces (lardons/bits) are golden and crispy — they've released all fat
Step-by-Step Instructions
Dice fat (bacon, salt pork) into small cubes — smaller = faster rendering
Tip
Start with cold or very cold fat straight from fridge
Add to cold pan with splash of water
Tip
Water prevents fat from burning before it has a chance to melt. It evaporates harmlessly.
Cook over low heat — patience is everything
Tip
Medium heat makes outside crispy before fat renders out — wrong result
Common Mistake
High heat burns exterior without rendering fat out — you get chewy not crispy
Stir occasionally, cook until fat pieces are golden and crispy (30-40 min)
Tip
Color change from white to golden signals full fat render
Strain liquid fat into jar — discard or use crispy bits (cracklings) as garnish
Tip
Rendered fat keeps in the fridge for months — use for sautéing, roasting, pastry
Equipment Needed
- Heavy skillet
- Low heat source
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
15-45 minutes
Category
Flavor Building