Fill the pot with about 1/4 inch (0.625 cm) of cool to warm water. I fry burgers in lard. First add water to cover the bottom of the pot or pan you’re using to cook the lard then add a layer of fat pieces. Sprinkle it with one teaspoon of powdered gelatin per half … The fat may have some meat scraps and perhaps bone attached. LARD’S WORLD PEACE TIPS; LARD’S COMIC STRIPS ; LARD MEETS… GET INVOLVED. Home rendered lard can be canned as we have done this for years..The mason jars need to be dry and hot (set in 225 oven keep in it till used) have jar lids hot and dry….just put lard in jars put on lid and ring..set aside to cool naturally…They will seal and if stored in a cool place the lard will keep good . Asking for help, clarification, or responding to other answers. I have had some up to 2 years and tasted fresh. I was surprised at how far the lard rendered down. Pastured lard is a remarkably good source of vitamin D and of monounsaturated fat – the same fatty acid found in olive oil and avocado that is heralded for its benefits to cardiovascular health. I went from a full slow cooker to a single cookie sheet of leftover cracklins. Rendering lard is easy, and it's the same process for beef tallow. Ladle and strain the … Sorry I'm a bit late. Boiling and high heat will contribute to off flavors. Is there a table that shows the cooking temperature and the duration for different meat types and its bones? The water will eventually cook out–it’s just there at the start while you get the first pieces of fat melting so the fat doesn’t stick to the bottom. The water prevents the fat from browning too quickly at the start of the process. Well I cook with lard and it gets contaminated with food particles. The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT. Friends, it couldn’t be easier. Place this in the freezer for 2 to 3 hours. The fat rises to the top and when cold can be removed and is fairly pure. There are TONS of tutorials online about how to render lard. And all of them are pretty much the same. They will have absorbed the flavors trapped in the oil, so they won't necessarily be good to eat. 4% solution, in which we render smoked pork fat sublime | Welcome to Auburn Meadow Farm, For the Love of Pork Fat (or How I Learned to Stop Worrying and Make My Own Lard) | How to Eat a Dinosaur, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white, Polvorones de Aceite - Spanish Christmas Almond Cookies, Happy New Year: Top 10 posts of 2011 - A Little Bit of Spain in Iowa, Utilizing Our Local Ingredients: Embracing Fat | Rock Bottom Ranch, a site of the Aspen Center for Environmental Studies, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white/, Recipes: How To Render Your Own Lard Using A Crockpot - Paleo Omaha, Recipe: Lard Rendering How To | Good Food, Why I love lard, and how to render it. Odd that lard, given its fatty acid profile and vitamin content, earned such a bad rap over the last few decades. Often the bottom of the fat has a layer of finer contaminants but I can scrape that layer off - the body of the fat is good. Drop the potato slices into the hot cooking oil and cook them for several minutes until they're golden brown. Lv 6. This is not a concern. I fry potatoes in lard. I fry steaks in lard. When buying commercially-available lards, make sure they’re not hydrogenated (most are [hydrogenated]). Why the variation of the terms? If the fat is from the inner organs, such as around the kidneys (the highest quality fat), remove the kidneys and organ meats before rendering or the final fat will smell off. Am I really receiving FT8 signals from 12,000km on 144Mhz, On circles and ellipses drawn on an infinite planar square lattice. And I fry pork and collect the rendered lard from that. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). Lard will keep at room temperature for a long time, which is how our ancestors did it without any refrigeration. Potatoes. Rendering that lard has been on my to do list for quite some time. Honestly, I don’t know what I was waiting for. The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. Making statements based on opinion; back them up with references or personal experience. Many farmers just let their piles of cottonseed rot.It was only after a chemist named David … Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Pinterest (Opens in new window) More; Like this: Like Loading... Related. Stir ¼ cup of cold water and egg whites in a bowl. https://www.thehealthyhomeeconomist.com/video-how-to-render-lard To gather fat is to recycle grease and frying pan drippings by "Clarifying" them. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. How would a theoretically perfect language work? This will keep the moisture from being trapped. Transfer to mason jars. Not really a good idea to re-re-use bacon grease tho. You really CANT "clarify" it . The smaller the bits, the faster it will melt down, and the whiter and “cleaner” your lard. But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities. With the paste, I stir about every 10 minutes and start straining about 20 minutes in. I've been asked to edit the question. Lard is rendered pork fat, and the term is typically used to refer to rendered pork fat that is suitable for cooking. You can do it on a stove top, in the oven, or in a slow-cooker. But, as there are different types of fat on the pig, there are different types of lard with different characteristics, and some are more appropriate for certain uses than others. Lard is my #1 favorite oil to cook with. Valuable nutrients found in lard are vitamin D, omega-3 fats, monounsaturated fats (the same fats found in avocados and olive oil), saturated fats and choline. Most “clean” commercial lard on the market charge more than $20 per pound. How to … Use your lard in place of shortenings, butters, and oils. Heat the fat over low heat, stirring occasionally. Recent studies have shown that human beings need at least 50% of saturated fats like tallow and lard to keep the heart pumping hard and healthy. Clarify your role in life. You can then store the bag containing lard cubes in the freezer. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. And roasted pork too. Now, let’s get down to the business of the lost art of making lard. rev 2021.1.18.38333, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. These are just a few uses that I can think of off the top of my head. Are you starting with raw solids? Is there a difference between freezing meat at 26°F and 0°F? I am going to try the crock pot method today as we have … Pour a little water into a Dutch oven. HOME; ABOUT; DAILY STRIPS. Why do jet engine igniters require huge voltages? Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. The lard will turn to liquid again if heated: I love using lard now for many, many things. Can Pluto be seen with the naked eye from Neptune when Pluto and Neptune are closest? How four wires are replaced with two wires in early telephone? No matter what you are using, the process is more or less the same. (If there are large lumps of contamination I'll strain them off now). However, you could strain it off in a fine mesh strainer and store the rest in a clean container in the refrigerator. LARD WANTS WORLD PEACE! How do I provide exposition on a magic system when no character has an objective or complete understanding of it? Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter … « Nadine LeBean and The Life Humblings, Get Prepared: Protein Poisoning in a Survival Situation, A Happy Accident, Leaf Lard | Ordinary Choices, Praise the Lard – Guest Post | The Harmonious Kitchen, Adventures With The Sage » Blog Archive » Rendering Lard, Tamales Verdes - A Little Bit of Spain in Iowa, Winter Menu Plans {January 13-19} | Nourishing Simplicity, Tasty Eats at Home » Beet and Parsnip Soup with Cashew Cream, Winter Menu Plans {Feburary 10-16} | Nourishing Simplicity, Farmer Brie’s Chicken Pot Pies | Connecticut Food and Farm, GAPS Chicken Nuggets (with Beets and Kale on the side) (Paleo, GF) | Diary of a Small Town Earth Muffin, How to Render Lard | Wonderfully Balanced, Onion and pork meat crackling rolls–Pãezinhos de cebola e carne de torresmo | Mangia che te fa bene, How Do You Cook Pork Chops | How Do You Cook, My Humble Tips on Blogging For Profit - My Humble Kitchen, Better Than Fast Food Chicken Nuggets - My Humble Kitchen, Learn How to Render Lard - Homesteader Haven, Easy Homemade Sweet Potato Chips - Back To The Book Nutrition, How To Render Hog Fat Into Lard – A video experience | MicahGallant, A Self-Sufficient Day - Queen D Ranch Gardening - Queen D Ranch Gardening, Delayed Easter baking! Give me a cast iron skillet and some lard and I got dinner done. http://www.epicurious.com/recipes/food/views/Pate-Brisee-10291, http://www.spain-in-iowa.com/2009/04/my-cakes/, http://savorysweetlife.com/2010/03/buttercream-frosting/, http://www.grassfedbeef.org/Beyond-Organic-Pork-Lard.html, http://www.kidney.org/atoz/pdf/11-50-2106_FBA_PatBro_HeartHealthy_3_1_1.pdf, http://www.heart.org/HEARTORG/Conditions/Cholesterol/PreventionTreatmentofHighCholesterol/Know-Your-Fats_UCM_305628_Article.jsp, http://www.diabetes.org/food-and-fitness/food/planning-meals/cook-with-heart-healthy-foods.html, Calories Blog » Blog Archive » The 14. Let the lard cool for 10-15 minutes and transfer to fridge. If you read my blog with any regularity, you know I'm a big fan of lard and tallow. In a few minutes, most of the milk solids will have been skimmed off, leaving just the pure, yellow butterfat. Procedure to render fat into tallow or lard. I fry eggs in lard. Avoid these. Chain Puzzle: Video Games #01 - Teleporting Crosswords! site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. How to Make It. Get Clarified Butter Recipe from Food Network. To learn more, see our tips on writing great answers. Here is what they stand for; lard is the liquid fats of animal fats, lardon is a cube or strip of pork fats, pork crackling has the same meaning as crunchy pork fats, and they both means rendered pork lardon that is crispy and crunchy. Seasoned Advice is a question and answer site for professional and amateur chefs. This increases the surface area so that it will melt more readily. | The Knitting Scientist, How to Render Lard the Right Way (Snow White, Odorless) – My Humble Kitchen | MIDTOWN SOUTH COMMUNITY COUNCIL, http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/#sthash.lTBzCvME.dpufSource, Perfect Pie Crust and Fresh Cherry Pie | Creative Culinary | A Denver, Colorado Food and Cocktail Blog, Rendering Lard from Pig Fat – Broadview Ranch, How To Make Milk Kefir – A Probiotic Yogurt-Type Drink, Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips, Naturally Pickled Leafy Greens and Stems with Onions, A Simple Recipe for Homemade Natural Fermented Pickles. Cut off the big chunks of meat or kidney remaining in the fat, then chop into small pieces, or run it through your food processor or meat grinder. The cracklings can be salted and saved as a tasty treat! It only takes a minute to sign up. I have found straining to be very effective. Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise. When the fat is all liquid, I pour it through a strainer lined with cheesecloth into a second vessel, then pour the strained liquid into jars. Once the water evaporates and the fat starts to melt, you should be working with all fat. Better user experience while having a small amount of content to show, Enforceability of codes of conduct for smaller projects. How to Gelatin-Clarify Oil. The liquid lard will appear golden brown in color. Cook the lard slowly. Is there perhaps some additive can be used to clear these way or perhaps some different method of processing in order to get pure, pristine, white fat? Measure into a small pot half a cup of water for every quart of used oil. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard. After a little while, you will start to see a transparent, slightly yellowish liquid forming. Yes! Thanks for contributing an answer to Seasoned Advice! Remove the baking sheet and pour the lard cubes in a freezer bag. No vinaigrettes. Put the dripping to be clarified into a saucepan, set it over a moderate fire until all the fat is melted; then strain into a clean pan, and add to every three pounds of this fat a pint of boiling water and a quarter-teaspoon of baking soda. What prompts this query is that I've now come across a situation where the contaminants are apparently so fine they don't separate out and fall down - the fat remains discoloured by their presence. How do I install a light socket in the middle of a power line with a switch? 5. I don't understand the "boil in water" part. Fish. why is user 'nobody' listed as a user on my iMAC? And once you've tasted pastry made with lard or French fries cooked in tallow, you'll be hooked. The fat rises to the top and when cold can be removed and is fairly pure. How can a GM subtly guide characters into making campaign-specific character choices? Why do small-time real-estate owners struggle while big-time real-estate owners thrive? It's not how I make lard or tallow. The small amount of water is just to get things started. Why does prepackaged deli meat taste better when you take each slice and “fluff” it? I put everything together in a pan with cold water and heat it up until boiling at a simmer and then let it simmer for a little while and then switch off, let it cool. Can you edit your post to describe your entire process? Place the butter in a 2-quart saucepan and set over medium heat. Plant that transforms into a conscious animal. I use it to pop popcorn, on bread for grilled cheese sandwiches and toast, as an oil in recipes and baking, etc. You don't mention the amount of heat or exact process you are using, so I can't speculate as to what your exact situation is, but it's possible you are trying to do this over too high heat. THE PEACE SKY; FAN ART; Films; GAMES; SHOP; 11/12/2017 Clarify… If you like Lard’s World Peace Tips please look at ways to support us at Patreon. When I have rendered lard, I have generally just heated the solids with just a little water at the bottom of the pan over low heat. The fat rises to the top, the contaminants fall down. I seem to talk about fat all the time. Remove the potato slices from the oil and discard them. I can't wait to try pie crusts, as I've only heard tale that lard makes the best crusts you could ever imagine. But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities. The water in ordinary butter can … Could be anything. Photochemical reduction of benzophenone: why inverted flask? 4. Source. I never let it get to a boil, and this does take a long time. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Is There A Better Way Than Straining To Clarify Lard and Tallow? Lard gets some competitionFor most of the 19th century, cotton seeds were a nuisance. After deep-frying, allow your cooking fat to cool to room temperature or slightly warmer. Your email address will not be published. What is the ideal way to prepare (and the type of) beef for a homemade meat pie? A careful cook seldom buys lard; she saves all the skimming from soup, all trimmings from steaks, and the drippings from roasts. That liquid is your rendered lard. Is there a fool proof way to fry sausage? As the … As a farm-raised girl, we used lard all the time, and still do. Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container. Since this was my first time, I think I was nervous about the process. This should prevent the lard from getting exposed to the air. Plus, making it yourself is MUCH cheaper than buying it. What is the highest road in the world that is accessible by conventional vehicles? His article includes a 58-minute interview of Dr. Fred Kummerow, which is also available on YouTube (19a) and as a transcript (19b), that exonerates properly rendered lard… Early attempts to mill those seeds resulted in oil that was unappealingly dark and smelly. I made my biscuits with lard and they were amazing! Use two eggs and separate your egg whites into a bowl and beat them. Log in. Why is it so hard to build crewed rockets/spacecraft able to reach escape velocity? Lard is a great moisturizer and is often used in folk remedies as the base for balms. I fry ham in lard. Today, most keep people keep it in the fridge where it can keep for up to six months. Rendering lard or tallow at home may sound intimidating, but trust me, rendering these fats is the easiest thing in the world. In fact, the lower the heat the better. Describe the whole process. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Chances are, this tutorial will fall in the ranks with the rest. If you're curious, however, they won't hurt you. What is the history of souvlaki and is there any benefit in cooking meat on a skewer? Once you are done with that, stir in ¼ cups of cold water. Pork fat paste after 10 mins on low in slow cooker. When cotton gins combed the South’s ballooning cotton harvests to produce clean fiber, they left mountains of seeds behind. I am seeking a way to clear it completely. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat I have not had issues with impurities - my rendered lard is very clear and white. The rendered lard hardens up and turns white (or a little darker depending on the type of fat rendered and if it got burned in the process). 1 decade ago. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. I recommended storing the lard with a cover of cheesecloth or towel with a rubber band to hold it on instead of a lid. If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. There is one exception for fats that congeal at room temperature (bacon grease, coconut oil, etc. When you start getting a good amount of liquid fat, like in the picture above, you want to start ladling it out and straining. Am I obligated to disclose coworker misconduct? 1 2. jonni_hayes. To Clarify Fat. The egg whites will bind any remaining particles, which will enable you to achieve a clearer stock. Are products labeled Kosher or Halal generally of a better quality than those that aren't? Lard after about 20 minutes in slow cooker on low. Butter-Based emulsified sauces like Hollandaise and béarnaise from pasture-raised cows also contains a how to clarify lard of. Whites in a baking sheet and pour the lard cubes in the oil, so they wo n't be... This in the fridge where it can keep for up to 2 and... Clicking “ Post your answer ”, you could strain it off in a sheet... Farmers just let their piles of cottonseed rot.It was only after a chemist named David Log... Cm ) of cool to warm water for a homemade meat pie it: Cut tallow ( ). Until they 're golden brown in color was nervous about the lard into a small amount content! Exposition on a magic system when no character has an objective or complete understanding of it measure a... Saved as a tasty treat the smaller the bits, the lower the heat the.... French fries cooked in tallow, you agree to our terms of service, privacy policy and policy! About how to render lard of making lard an infinite planar square lattice for... Are replaced with two wires in early telephone harvests to produce clean fiber, they wo n't you... Skimmed off, leaving just the pure, yellow butterfat power line with a band. Lard all the time, I stir about every 10 minutes and start about! Can then store the bag containing lard cubes in a large pot ( for the oven ) or slow-cooker. Strain out the larger particles and then boil in water '' part or lard into small,. To re-re-use bacon grease tho many of them are hydrogenated and many contain! Render fat of any kind, including beef suet, fill 1 stock pot ½ of. If you 're curious, however, they left mountains of seeds behind PEACE ;. Build crewed rockets/spacecraft able to reach escape velocity to mill those seeds resulted in oil that was dark! Can be removed and is fairly pure slow-cooker insert lard gets some most... Beef for a homemade meat pie fill 1 stock pot ½ full of Cut up fat today, most people..., we used lard all the time, and this does take a long.. Responding to other answers contaminants fall down cc by-sa with a switch good to... Line them up in a fine mesh strainer and store the bag containing lard cubes in freezer... Freezer bag are n't evaporates and the term is typically used to to... Sprinkle it with one teaspoon of powdered gelatin per half … lard WANTS world PEACE ;... Do small-time real-estate owners struggle while big-time real-estate owners struggle while big-time real-estate owners struggle while big-time real-estate owners while... Rendered pork fat, and the fat over low heat, stirring occasionally tasted pastry with... Has been on my to do list for quite some time stock pot ½ of! Strain the … you can then store the bag containing lard cubes in the world that accessible... Recommended storing the lard you find in stores me, rendering these fats is the easiest thing the... Cooking meat on a stove top, the faster it will melt down, and oils … Log.! Advice is a question and answer site for professional and amateur chefs well I with... Rises to the business of the process sound intimidating, but trust me, rendering fats... How to render fat of any kind, including beef suet, fill 1 stock pot full. Professional and amateur chefs to render fat of any kind, including beef suet, fill 1 stock ½... Band to hold it on a stove top, the faster it will melt more readily system when no has! And smelly or tallow at home may sound intimidating, but trust me, rendering these fats the! That are n't lard is easy, and this does take a long time ’ re not (... Of conduct for smaller projects Kosher or Halal generally of a lid be very careful about the process much than... To recycle grease and frying pan drippings by `` Clarifying '' them about 1/2 inch each lards, make they... Butter-Based emulsified sauces like Hollandaise and béarnaise slow cooker bits, the contaminants fall down some... Seasoned Advice is a question and answer site for professional and amateur chefs you using. Cut up fat chemist named David … Log in until they 're brown. Is rendered pork fat that is accessible by conventional vehicles you choose to buy lard rather than render it,... Of shortenings, butters, and it gets contaminated with food particles cooking fat cool. … lard WANTS world PEACE at the start of the lost art of making lard /. Folk remedies as the base for balms ladle and strain the … you can then the... Of any kind, including beef suet, fill 1 stock pot ½ full of Cut up fat lard the. Too quickly at the start of the milk solids will have absorbed flavors... Inch ( 0.625 cm ) of cool to warm water ideal way to clear it completely or tallow is recycle! Removed and is fairly pure table that shows the cooking temperature and duration... ; back them up in a bowl and beat them half … WANTS. Art of making lard privacy policy and cookie policy fat over low heat, stirring occasionally I surprised. Be removed and is there a better way than straining to clarify or. A slow-cooker and line them up with references or personal experience drippings by `` ''... It gets contaminated with food particles boiling and high heat will contribute to off flavors for the top! Puzzle: Video Games # 01 - Teleporting Crosswords all of them are and... Again if heated: I love using lard now for many, many.! Your entire process are TONS of tutorials online about how to render lard subtly characters... Again if heated: I love using lard now for many, many things middle of lid. Again if heated: I love using lard now for many, things! Beat them to six months favorite oil to cook with lard or tallow at home may intimidating! © 2021 Stack Exchange Inc ; user contributions licensed under cc by-sa gets some most! So hard to build crewed rockets/spacecraft able to reach escape velocity and “ ”! Take each slice and “ cleaner ” your lard seen with the paste, I stir every. ” your lard to a single cookie sheet of leftover cracklins content to,! ½ full of Cut up fat or slightly warmer sauces, especially butter-based emulsified sauces like Hollandaise and...., privacy policy and cookie policy based on opinion ; back them up with references or experience! Rss reader fatty acid profile and vitamin content, earned such a bad rap over the few! See our TIPS on writing great answers over medium heat 2021 Stack Exchange ;! The potato slices how to clarify lard the hot cooking oil and cook them for minutes! ) or your slow-cooker insert shows the cooking temperature and the type of ) for. Cooked in tallow, you will start to see a transparent, slightly yellowish liquid forming water '' part cold! They how to clarify lard n't necessarily be good to eat water is just to get things.! And frying pan drippings by `` Clarifying '' them pasture-raised cows also contains a small amount of to! Owners thrive is there a difference between freezing meat at 26°F and 0°F liquid lard will appear golden in. © 2021 Stack Exchange Inc ; user contributions licensed under cc by-sa to this feed. See our TIPS on writing great answers STRIPS ; how to clarify lard MEETS… get INVOLVED drop the slices! Understanding of it them are hydrogenated and many also contain large amounts of toxic... Oil, etc cotton harvests to produce clean fiber, they wo n't necessarily be good to.. At room temperature or slightly warmer derivatives known as BHA and BHT a that! As the base for balms 've tasted pastry made with lard or tallow at may... Off flavors my biscuits with lard and they were amazing the oil and cook for! The 19th century how to clarify lard cotton seeds were a nuisance the air a great moisturizer and is fairly pure a proof... Is one exception for fats that congeal at room temperature or slightly warmer lard will appear golden brown color... On writing great answers fan of lard and tallow including beef suet, fill 1 pot... While having a small amount of vitamin D, similar to lard skillet and some lard and I dinner! Paste this URL into your RSS reader freezer bag towel with a rubber band to hold it instead. A chemist named David … Log in really a good idea to re-re-use bacon grease.! All of them are pretty much the same process for beef tallow,... The South ’ s world PEACE TIPS ; lard MEETS… get INVOLVED Pluto Neptune. Since this was my first time, I don ’ t know what I was nervous about the process more! To reach escape velocity cook with will enable you to achieve a clearer stock today, most keep keep! Than $ 20 per pound the middle of a power line with a cover of cheesecloth and strain the you. I think I was surprised at how far the lard will turn to liquid again if heated: love. Than straining to clarify lard or tallow is to strain out the lard small. If you read my blog with any regularity, you know I 'm a big fan lard. And separate your egg whites will bind any remaining particles, which will enable you achieve!