or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Schmalz via induction
New Posts  All Forums:Forum Nav:

Schmalz via induction

post #1 of 2
Thread Starter 

I was pretty impressed with how well this worked today. I'm roasting a turkey a little later and I like to render some of the fat for making the gravy and such as it has good flavor.

 

So I took the fat, cut it up, put it in a pan, added a little water, set the induction burner to 250 degrees F and walked away. Don't have to pay any attention to it at all.  It won't overheat, burn or any of that. Just happily renders the fat.

 

700

post #2 of 2

hmm, I never thought to do that, but that makes alot of sense, thank you!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Schmalz via induction