Rendering fat low and slow vs high heat - which side are you on?

I been making my own tallow for about 2 years now, and I always did the low and slow method in a pot on the stove. Takes like 4 hours but the fat comes out clean and white. Last month I tried that trick where you throw the fat trimmings in a slow cooker on high with a splash of water, let it go for 6 hours then strain. The yield was way better, like 30% more tallow from the same amount of fat. But the color came out a bit darker and the smell was stronger, more beefy. My wife says the low and slow stuff tastes cleaner in her pie crusts. I'm conflicted because the slow cooker method saves me standing over the stove. Anyone else try both and pick a favorite? What's your go to for getting the most fat without ruining the flavor?

2 comments

2 Comments

betty_shah8d ago

Have you tried oven rendering at 250°F for even better temperature control?

parker_foster538d ago

Ha, yeah because NOTHING says "I love cooking" like babysitting a pan of fat for 6 hours in a 250 degree oven. Sure it gives you better temp control but who even has that kind of patience? I tried it once and nearly fell asleep waiting for the crackling to start rendering. Plus my oven is ancient and runs hot, so it was more like 300 degrees in there anyway. I'll stick with my stovetop method where I can at least watch a show while it simmers. Unless you're making a science experiment out of bacon fat, 250 degrees is just showing off.