A little more than that.

Brisket

npub1jmy8weweqzckna0amz7pn0uhhkxx693l7st23829ewmu43yvjsesfp6xcq

hex

548fbce5c607ad02b03febe7d686db75154b25470ed0362ba5c8d7956c0fcd57

nevent

nevent1qqs9frauuhrq0tgzkql7he7ksmdh292ty4rsa5pk9wju34u4ds8u64cprpmhxue69uhhyetvv9ujuem4d36kwatvw5hx6mm9qgsfdjrhvhvspvtf7h7a30qeh7tmmrrdzcllg94gn4zuhd72cjxfgvcvzlpdm

Kind-1 (TextNote)

2026-04-07T00:15:32Z

↳ Reply to Event not found

b9cab1a999589054396934f1761fa76c170a8ab92801cce26607f15ba5f72a89...

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.

Raw JSON

{
  "kind": 1,
  "id": "548fbce5c607ad02b03febe7d686db75154b25470ed0362ba5c8d7956c0fcd57",
  "pubkey": "96c87765d900b169f5fdd8bc19bf97bd8c6d163ff416a89d45cbb7cac48c9433",
  "created_at": 1775520932,
  "tags": [
    [
      "alt",
      "A short note: A little more than that. \n\nI usually render with a..."
    ],
    [
      "e",
      "b9cab1a999589054396934f1761fa76c170a8ab92801cce26607f15ba5f72a89",
      "wss://nostr.bitcoiner.social/",
      "root",
      "f75e8fcff975d0de69dcede9674fd97275528b9a890205076435ce478b5cb698"
    ],
    [
      "p",
      "f75e8fcff975d0de69dcede9674fd97275528b9a890205076435ce478b5cb698",
      "wss://nos.lol/"
    ],
    [
      "client",
      "Amethyst"
    ]
  ],
  "content": "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. ",
  "sig": "7fb3ee7209ecf258053702b584915dc49ea63ef326542c1e08009f9676c9931296daf363f02415db742fabdd39ac5df3a93874b2650ae71591593eef241aa927"
}