Rendering your own lard from fat is rewarding exploit that has numerous benefits. The main being the amazing flavors of foods cooked in lard, and secondly the health benefits. You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. It is also available in large quantities almost anywhere in the world.
Pork fat with skin removed
2kg pork fat yields 1.5kg lard
Rendering your own lard from fat is rewarding exploit that has numerous benefits. The main being the amazing flavors of foods cooked in lard, and secondly the health benefits.
You can render any type of animal fat, with the most widely used being pork, as the resulting lard has a high smoke point, and it imparts tons of amazing flavor. It is also available in large quantities almost anywhere in the world.
Here is 2 kg of pork fat with skin removed. Cut the fat into blocks small enough to fit through the feeder tube of your grinder.
Spread the blocks out into roasting tins and transfer these to your freezer for 60 minutes until almost frozen.
Remove the partially frozen fat from the freezer and run this through your grinder using an 8mm grinding plate.
Transfer the ground fat to a large heavy bottom pot. Place the pot over low heat and bring the fat up to 120c.
Allow the fat to continue bubbling slowly at this temperature for 2 hours, stirring it up every 30 minutes.
After about 60 minutes, a foam will start to form on the surface. Continue cooking for a further hour.
You will know when the rendering is complete when all visible bubbling has ceased, and very little foam remains on the surface.
Turn off the heat and allow the lard to cool to 90c before pouring it through a fine sieve into a clean bowl.
Allow the lard to cool to less than 60c before transferring it to a container for freezing or refrigeration.
The lard will last indefinitely if frozen, and up to 3 months if refrigerated. My lard has never lasted long enough to test these limits.
Use your lard for pan frying, deep frying, in pie pastry for savory pies, in fact in just about any application where oil, butter or margarine would normally be used.
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
Recipe type: Pork Fillet
Cuisine: Sous Vide
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe! Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, there is no turning back.
2 x 600g Pork Fillets
10ml Garlic powder
10ml Fine salt
10ml Caster sugar
30ml Apple cider vinegar
1.25ml Xanthan gum
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, therd is no turning back.
You will need a meat syringe, a sous vide cooker, digital pot or regular pot on an induction range, a vacuum packing machine and a tiny bit of xanthan gum.
To start, measure out 100g butter and melt this in your microwave, 30ml apple cider vinegar, 10ml garlic powder, 10ml fine salt, 10ml caster sugar and 1.25ml xanthan gum.
Place all of these in a tall jug and use your stick blender to emulsify the mixture. The xanthan gum is bipolar and effectively bonds the water based liquid to the fat in the butter. This emulsion will never separate, even when remelted.
Load half of the butter emulsion into your syringe. You need to do this using a narrow spoon. Unfortunately the emulsion will draw up through the needle.
Insert the needle into ond end of the fillet and inject half of the emulsion into the meat, withrawing the needle progressively as you go.
Repeat this on the other end of the fillet.
Use butcher twine to tie off the ends of the meat, effectively trapping the emulsion inside.
Continue with the second fillet.
Vacuum pack both the fillets, making sure to double seal both ends of the bags.
Zap these into your sous vide cooker or digital pot that has been preheated to 55c or 131f. Allow these to cook slowly for 1 to 4 hours. I normally let them cook for 2 to 2.5 hours, and they are perfect.
To finish the pork fillets off, remove them from the bags and sear them in a large smoking hot pan with a little butter and oil.
Slice the fillets at angles and serve with the accompaniments and garnishes of your choice.
The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Recipe type: Fish / Seafood
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Fine dried breadcrumbs
To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
Give them a good grind of salt, or the seasoning of your choice.
This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
Allow this to stand for 15 minutes before continuing.
This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
When the pan is nice and hot, add the fillets skin side up in the pan.
Allow the fish to fry for 4 minutes until the coating is golden.
Flip the fillets overs and fry for a further 3 minutes.
Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.
Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
75g Butter, melted
175ml Full cream milk
⅛ - ¼ Tsp Xanthan gum
Caster sugar (to taste if desired)
To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
Heat 175ml of full cream milk to around the same temperature of the butter.
In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
Pour the milk into a tall jug, followed by the melted butter.
Add 1 eighth of teaspoon of xanthan gum to the jug.
Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
And here it is....
To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.
For as long as I can remember I have had a fascination and love for foods enclosed in pastry. After months of research and development, and over a year of field-testing, today is the launch of our amazing pie making system.
The system is suitable for large households, restaurants, hotels, home industries, catering businesses, take-outs and pie shops… really any place that needs a lot of pies.
Manufacturing pies by hand has always been a laborious task, and using industrial pneumatic and hydraulic machinery is cost inhibitive. This system enables you to assemble up to 1000 pies per day and is totally scalable by adding additional units as your operation grows.
Please click www.thundafund.com/project/piemakingsystem to see the launch page and get all of the product details and pricing.
Thanks for watching, and we’ll see you on the launch page!!!
How to Make Long Eggs - Long Cylindrical Eggs Made Easy!!!
Recipe type: Eggs / Breakfast / Salads
Long eggs allow you to slice uniform cooked egg slices to dress salads, garnish breakfast, and simply confuse your guests. After visiting a long egg factory, I decided to see whether it was possible, and practical to make these at home without all the fancy equipment.
4 x Large eggs
1 x Elastic band (long, or more joined)
1 x 100ml Measuring cylinder
1 x 250ml Hi-ball tumbler
1 x Digital pot or pot on induction range
To start, separate the egg yolks from the whites and whisk both thoroughly.
Loop the elastic over one handle of your pot, stretch it across the pot and loop it over the other handle.
Place the high-ball tumbler in the center of the pot.
Invert the measuring cylinder and position this in the center of the tumbler.
Lift the elastic band and position this across the center of the measuring cylinder. This will prevent the the tumbler and cylinder from floating when the pot is filled with water.
Pour the egg white into the space between the cylinder and the tumbler.
Fill the pot with hot water until the water level is about a half inch above the level of the egg white.
When I say hot water, the water must be around 60c or 120f. If it is too hot, the tumbler could crack. This heat also prepares the tumbler for the heat to come.
Set the temperature of your pot or induction cooker to 85c.
Place a thermometer into the pot to monitor the temperature. When the temp hits 80c,start your timer. 30 minutes after this point, the egg white will be sufficiently set.
Remove the elastic band. Carefully remove the measuring cylinder from the egg white leaving the set egg white with a gaping tunnel all the way through it.
It helps the jiggle the cylinder back and forth to allow a little air down the side of the cylinder to break the vacuum below.
Place a funnel into the center of the egg white and pour in the egg yolk until it is level with the top of the white.
By this stage the temperature of the water will be at your target of 85c.
Allow this to cook for a further 35 to 40 minutes.
Towards the end of this time, you can test the egg yellow with a skewer. When it comes out of the yellow dry, the yolk has set properly.
Remove the tumbler from the water.
Using the handle of a dessert spoon press the handle carefully down the side of the egg. Work your way all the way around the edge of the egg.
This will allow air into the glass and the egg will slide out much easier.
All that remains is to slice your cylinder egg slices....
How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Recipe type: Burgers
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
75ml Onion flakes
7.5ml White pepper
1.4kg Good quality ground beef
10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
Place the dried onion flakes, salt and white pepper into your spice grinder.
Zap these until you have a fine powder.
Place the ground beef in the bowl of your stand mixer and add the seasoning.
You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
Line a 10 inch by 14 inch baking sheet with cling-wrap.
Tip the meat mixture into the pan and flatten it out.
Pull another length of cling-wrap over the top of the pan.
Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
Place the pan in your freezer for 30 minutes to firm up.
Turn the slab of beef out onto a large chopping board.
Trim away any excess meat.
Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
At this point, these can be wrapped and frozen, or grilled.
Using a heavy pan or skillet over medium high heat, add 20g of butter.
When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.
Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
Recipe type: Bread
A few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
Ingredients per Large Loaf
625g Strong white bread flour
45ml Milk powder
20ml Caster sugar
15ml Fast acting dried yeast
If You Are Using Soy Lecithin and Citric Acid
12g Soy lecithin
1.5ml Citric acid
I am going to bake 2 very simple white loaves using identical ingredients and baking times. The one loaf will have the citric acid and lecithin added, and this will demonstrate the difference.
I have added the flour, yeast, caster sugar, milk powder and salt to both mixing bowls. A brief stir combines these.
For the one loaf, I have split the water in half, and measured the oil.
For the standard loaf, the water is in a single jug, accompanied by the oil.
For the first loaf, add the citric acid to one half of the water, and the lecithin to the other. Use your stick blender to sheer these in the water.
Place a mixing bowl on your stand mixer with dough hook attached and add all of the ingredients for standard loaf.
Close the mixer and allow this knead for 8 minutes. Remove the dough fro the bowl and put this aside covered with a damp towel.
Return the bowl to the machine and add all of the ingredients for the second loaf, including the citric acid solution and the soy lecithin.
Close the mixer and allow this to mix for 8 minutes.
Remove this from the mixer.
This is the only difference in process, where the plain dough has now had 8 minutes of extra rising time.
Lightly flour your work surface and shape the 2 loaves, then place them in bread pans.
To identify the enhanced loaf, I am going make a few slashes along the top of the loaf.
Place the loaves in your oven at 40c or 104f for 45 minutes to prove.
Remove from the oven and brush the tops of the loaves with beaten egg. You will notice how much further the enhanced dough has risen.
Return these to the oven and adjust the temperature to 200c or 400f until well browned on top and they sound hollow when tapped.
In the enhanced dough, the citric acid tenderizes the gluten while the soy lecithin gives this softer gluten more body and structure. This results in a much lighter, softer and airier texture of crumb.
This can plainly seen when the enhanced loaf on the left, is compared to the loaf on the right.
I hope this clears up any questions you may have had. I have included this recipe on the website for anyone wanting a simple white loaf.
In our previous distilling episode we built a basic pot still. Today we’re going to distill a batch of fermented wash and learn how to make the cuts or separations between the foreshots, heads, heats and tails during the run.
If you have followed this series, you will remember that sugar wash does not produce methanol, and also only insignificant quantities of acetones and aldehydes. For this reason, if you’re distilling sugar wash, the only thing you really need to remove is the foreshot, and even this is not absolutely necessary, but will improve the flavor of your product.
Although I am using sugar wash, I am going to demonstrate the cuts as if I were using a fermented mash. By mash, I mean and fermented wash that contains bio-matter, whether this be raisins, grain, spices or even unrefined sugar. As soon as a wash contains biomass, it becomes a mash, and we have larger quantities of acetone, methanol and aldehyde. These need to be removed during the distillation to ensure a safe and pleasant tasting product.
Starting with the foreshots, or acetone. The acetone starts emerging from the still when the head temperature reaches 50c or 122f. This is when you turn on the cooling pump.
The calculation is simple. For every 5 liters of mash, you will collect 30ml of foreshot. If you’re distilling a 25 liter batch, you will collect 150ml of foreshot. This acetone cannot be used for anything and is discarded.
From here onwards, the distillate is collected in 100ml fractions. These are measured using your alcohol meter as you go.
The heads will contain alcohol levels of over 80%, with a percentage of this comprising methanol, or wood alcohol.
When the alcohol reading drops below 80%, your collection of heads is complete. Keep the 100ml heads samples separate and put them aside.
Continue distilling and collecting 100ml samples until the alcohol reading drops below 65%. This lot of samples is the good stuff, and is called the hearts. These can be combined and put aside.
The next lot of samples is called the tails. You will continue to collect 100ml samples until the acohol level drops below 20%.
By this stage the head temperature of the still will be approaching 95c or 203f. Turn the off the heat but leave the cooling system running until the still cools down.
Keep the 100ml samples from tails separate and put these aside.
Cover all of the distillate with lint free towels and allow this stand ovenrnight. This allows any unpleasant tasting volatiles to evaporate.
The following day, sniff and taste each sample of heads, and blend the decent samples with hearts in quantities that you see fit.
Repeat this with tails. Any samples that don’t get blended into the finished product can be saved and added to your next distilling run.
It is important to note that the head temperature of the still must not exceed 95c or 203f. This is how we cut the aldehyde out of the mix. Aldehydes smell and taste terrible and will ruin your blend.
As far as the blending process is concerned, this is very much a matter of personal taste… there is no right or wrong blend.
After a few batches, your nose and taste will become more adept and your blends will become more and more refined.
Most impotantly, have fun, and feel to send any questions through to me via our Youtube Channel.
How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Recipe type: Butter & Spreads
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
125g Softened butter (Not melted)
80ml Oil (sunflower, canola or olive oil)
Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
If you want your butter spread even softer, simply add a little more oil while mixing.
How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Recipe type: Spreads
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
30g Coconut oil
45ml Vegetable oil
10ml Egg yolk
2.5ml Lemon juice
Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
Heat the coconut oil in your microwave until melted.
Place the beaker on an ice pack or over a bowl of ice.
Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
Use your stick blender to sheer these together until well emulsified and milky.
This will take about 60 seconds.
Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
Transfer the margarine to a bowl and allow it to set in your refrigerator.
And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.
How to Make Veloute' Sauce - the Perfect White Sauce!!!
Recipe type: Sauces and Gravies
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.