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Old 12-27-2012, 11:02 PM   #37
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Join Date: 08-21-11
Location: Sacramento, CA

Originally Posted by Q-Dat View Post
From doing a little reading I have seen where others have said to start with water. I'm curius why is this?
I always add a cup of water when rendering lard... Cuz I read in a cookbook once you should ;)
Maybe someone more science minded could give us the skinny on the fat :)
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