How much tallow should I get from a pound of brisket fat?
It's been an hour and it looks like barely 1/4 cup
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A little more than that.
I usually render with a decent amount of water present & the lid on - gentle simmer.
That 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 & other proteins burning & then adding a colour/smell/taste.
It 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.
Separate the tallow from the gelatine water once cooled & solid.
I usually render with a decent amount of water present & the lid on - gentle simmer.
That 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 & other proteins burning & then adding a colour/smell/taste.
It 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.
Separate the tallow from the gelatine water once cooled & solid.
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