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Basic techniques

3 recipes · Meat

3 basic techniques recipes from the “Big Cookbook,” in the meat category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Deep-Frying in Fat

    Erken's guide to deep-frying: the fat is hot enough when it stops bubbling and starts to smoke (about 200 °C). Food is breaded and fried in small batches.

  • Rendering (Clarifying) Fat

    Erken's basic recipe for clarifying beef tallow into cooking fat: soaked, boiled with water, then uncovered until the cracklings are crisp, strained.

  • Rendering Fat (Tallow and Lard)

    A variant of fat rendering: 3 parts beef or mutton tallow to 1 part lard, treated as in the previous recipe. 1.5 kg tallow yields about 1 kg rendered fat.