MichaelG
Fri, Apr-30-04, 22:52
Hi cooks..
This has probably occurred to you to do..
Yesterday I bought a whole beef rump at a very good price because it is what we refer to as "budget" quality. That usually means it hasn't been trimmed of fat so it's ideal.
There was a good slab of fat on the 'outside' face of the rump, and big flakes of suet on the 'inside' face. So I trimmed the fat off, cut the rest up into chunks for stews, goulash, stroganoff..... I diced the fat and rendered it down in my big frying pan to yield about half a litre (a pint) of clear golden fat, which I put into a glass jar for use as my cooking fat.
Straight away I realised that this would set like a brick in the fridge and not be easy to chip out, so I poured in olive oil at the rate of one of oil to three of fat.
This morning I tried it, and it spoons out beautifully!
Roll on the next rump!!
Cheers
Michael Gardner
This has probably occurred to you to do..
Yesterday I bought a whole beef rump at a very good price because it is what we refer to as "budget" quality. That usually means it hasn't been trimmed of fat so it's ideal.
There was a good slab of fat on the 'outside' face of the rump, and big flakes of suet on the 'inside' face. So I trimmed the fat off, cut the rest up into chunks for stews, goulash, stroganoff..... I diced the fat and rendered it down in my big frying pan to yield about half a litre (a pint) of clear golden fat, which I put into a glass jar for use as my cooking fat.
Straight away I realised that this would set like a brick in the fridge and not be easy to chip out, so I poured in olive oil at the rate of one of oil to three of fat.
This morning I tried it, and it spoons out beautifully!
Roll on the next rump!!
Cheers
Michael Gardner