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Grunnteknikk

3 recipes · Kjøtt

3 grunnteknikk recipes from the “Big Cookbook,” in the kjøtt 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 begins to smoke (about 200 °C), 250 °C for very crisp things. The food must be fully breaded with rusk crumbs, completely covered by fat, fried in small batches, and set on paper or a cloth afterward.

  • Rendering (Clarifying) Fat

    Erken's basic recipe for clarifying beef tallow into cooking fat: 2.5 kg tallow soaked for 4 hours, boiled with 1 liter of water covered, then uncovered until the cracklings are crisp, strained, and stored in a crock.

  • 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.