#m=image%2Fjpeg&dim=2016x1512&blurhash=%23DHwJUPV0jD%2BE1nNWU%252o%230PWG%7E9t2jER%25RkWXt7My9bNHxsNHsmWBWBjY%7E9WVR%2Cj%5DWqj%5DR*n%24RjxFR%2BS5xZt6n%25WBa%7CkB%251R%2CWXsmM%7CR%2BR*WCafNxbIoLWBn%24bGofofWq&x=b5420967e969a782d90f4a34be9c33c3da7f28b2b6278ea99d73ce3d2f0b5212
Browning usually means the temperature is a little high. I render pork fat and use water as a temperature buffer, it layers the bottom of the pan. I strain the water and fat together, let it cool, then remove the solid disk of lard or tallow, leaving the water behind. It takes some time, Iām usually at it all day before I think the yield is complete. That is going to taste amazing! š
