To melt animal fat over low heat so that it separates from any connective pieces of tissue, which, during rendering, turn brown and crisp and are generally referred to as cracklings. The resulting clear fat is then strained through a paper filter or fine cheesecloth to remove any residue. Try out is synonymous to render.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits
- Braised Kale with Red Bell Pepper and Bacon
- Glazed Pork Loin Chop
- Andouille Cheese Grits with Crawfish Sauce
- Red Wine Risotto with Chorizo