{"type":"rich","version":"1.0","author_name":"Brisket (npub1jm…p6xcq)","author_url":"https://nostr.ae/npub1jmy8weweqzckna0amz7pn0uhhkxx693l7st23829ewmu43yvjsesfp6xcq","provider_name":"njump","provider_url":"https://nostr.ae","html":"A little more than that. \n\nI usually render with a decent amount of water present \u0026 the lid on - gentle simmer.\n\nThat means that the fat chunks are in full contact with hot liquid to transfer heat (max 100⁰C) for rendering. The water also prevents the gelatine \u0026 other proteins burning \u0026 then adding a colour/smell/taste. \n\nIt depends what you're using the tallow for. If I'm topping up my fryer, I just fry up the fat chunks into fat crispies.  You might be better off using an instant pot with a little water added for that small amount. \n\nSeparate the tallow from the gelatine water once cooled \u0026 solid. "}