>>21797879
you can use a paper towel or a coffee filter. lard does smell and it can be very sticky because its softer than beef tallow or butter. good for frying chicken. i find just buying a big tub of ghee(clarified butter but indian) is easiest unless you eat a lot of bacon

>>21797885
>good for frying chicken
Lmao imagine me frying a chicken in its own lard :))
>ghee
I never used it. I heard lots of positives about it but you dont find it in the shops here and Im too lazy to clarify my butter.

>>21797894
amazon sells big tubs. its good for steak too as it has pretty high smoke point

>>21797900
Yes I mainly heard people praise ghee for the smoking point! Also buying groceries online seems weird Im ngl. Is this like from trustworthy sellers or some weird sweatshops somewhere deep in India/China? Also the papertowel filtered out all but ONE small particle so it did the trick, thank you! (Still smells tho)

>>21797879
>>21797894
Not for nothing, that is chicken fat or as you called it schmaltz. Lard is from pig fat. Tallow is from cow fat. I was confused as to why anyone would make bone broth from pig bones from your mention of lard.

Your chicken fat stinks because you rendered at too high a heat or without enough movement in the pan. I can see the particulates collected on the bottom. I had a similar issue when rendering tallow from prime ribs I trimmed. Low, slow, and movement is the name of the game for top tier rendered fat.
>>21797928
I like ghee but prefer clarified butter because ghee has a slight nutty flavor. But I highly prefer beef tallow. I highly recommend something from South Chicago Packing off of Amazon. Best tallow I've had in my life.

>>21797879
>bone broth
Redundant meme word. You cannot make broth without bone (excluding vegetable broth). You do not have opinions and simply parrot whatever grifter """foodie""" catches your attention. Do better.

>>21797982
>lard, tallow, schmaltz
ah damn I didnt know there were actually distinctions like this. Afaik its the same word for all in German (just Schmalz) and I just said the "schmaltz" as a joke bc i thought it was interesting that i found this word on a jewish english cooking blogpost.
>stinks because
Yeah I think I had the heat too high at first and it also made a huge mess with the oil squirting all over me and I reduced it after a few seconds. Does that mean its unusable or does it just... stink now?
>particulates
does this come from the heating? I thought it was just dirt or other impurities..
>Low, slow, and movement
how low and slow are we talking? It took me maybe 10 minutes to boil out the water
>>21797988
I thought that was the term for just very thick broth :c if I was parroting "grifter foodie" trends, I wouldve bought fucking bones for the broth. I just wanted to try and make some value out of leftovers :((

Either your nose is broken or you did something wrong, my dude.

>>21797879
Get a nut milk bag

>>21797982
forgot about the second part, is everyone really buying food online? I dont think ive ever done that except for importing weird sweets
>>21798079
I am indeed sick but the smell is quite pungent. smells quite intensely and as far as I read now online, it should smell rather neutral..

>>21797879
That's not lard/schmalz. Those real fats are made from just fatty parts like organ fats or fatback. They're much cleaner and more heat stable.
Also pretty sure you still have to boil all the remaining liquid from you fat off so it doesn't start moulding.

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2.83 MB JPG

>>21798462
It does look a lot "cleaner" now after I filtered it

>>21798715
It's still just fat and not lard/tallow/schmalz which are terms for something pretty specific as they're made from pure fat ending up white in colour.

>>21798899
I can still reuse it for cooking tho, cant I? Unless >>21797982 meant to say that me overheating it made it unsafe to use or sth.
Also my post was referring to the second part of your reply. You can call it whatever. As long as it has a value for use, I dont mind any name. Just call it "chicken fat" for all I care

Idk about chicken. Ground beef fat is heavenly, filter it with coffee filters.

>>21797879
For whiter lard you need to pour some water in the pot to start. I think you kept the heat high near the end or contained too much lean meat for it to be this yellow.

>>21798937
how do you obtain the fat in that way? it seems a bit wasteful to use the ground beef just to make tallow. If anything I'd want to obtain the animal fat as a byproduct of my usual meals.
>>21799131
Does the color of the fat matter?
>need to pour some water in the pot
I mean it was boiling in the same pot as my broth, then I scooped it up and cooked it in a pan, with whatever excess water it still had. But I did read on some weird czech cooking blog about how they also add another cup of water into the fat/lard for a less bitter/more stable result.
>kept the heat high near the end
possible
>contained too much lean meat for it to be this yellow
for my broth I just threw in a bunch of leftover carcasses + some veggies into a pressure. I only removed the parts of meat that were easy to pick out so there mightve been some leftover meat here and there. As long as it only affects color, Im fine with it. The fat will be used only for cooking anyways

>>21798035
It's ok OP as long as you learn you can be better at anything.

>>21799195
>how do you obtain the fat in that way? it seems a bit wasteful to use the ground beef just to make tallow. If anything I'd want to obtain the animal fat as a byproduct of my usual meals.
idk, I have never found any use for perfectly browned ground beef, so I toss it in the garbage

>>21799241
anon are you being sarcastic with me?? :/ I wouldnt mind if u explained it to me because personally I always just throw in the beef into like a bolognaise or sth so idk i never just cooked ground beef, then sieved out the oil and used the fatless beef for a sauce.. is that what you are saying youre doing?

>>21799195
You are rendering with already cooked fat?

>>21799438
?