I have a bunch of fat trimmings from beef I’ve dry aged.
It’s currently vacuum packed and frozen.
Could I toss the bags into a sous vide for several hours to render it down? The conventional way seems to be to put the trimmings into a big pot and heat it in the oven for 2 to 3 hours at 250F.
24 hours at 145f https://imgur.com/a/CibqGUm
I tried both in a jar and in a sous vide bag. The fat chunks on the jar had alot less color than the one in the bag. I think I got now fat out of the hat than the vacuum sealed bag
I think next time I’m going to use a jar again, but I’ll put in a stand or a grate in the jar, so the fast drips down, instead of coating the pieces.
Once in the fridge the fat turn completely white, with a small orange part in the bottom.
Dining and Cooking