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<blockquote data-quote="meatGrinder" data-source="post: 2398684" data-attributes="member: 20129"><p>Thanks guys. I've never taught a class of <em>adults</em>, but I have conducted a few for some kindergarteners and cooking demonstrations for Cub Scouts. </p><p></p><p>I forgot to mention how much I love and use rendered duck fat. I would never, ever waste any skin as it is fantastic for rendering. Just put the skin in a pan with just a little water, turn on very low heat and cook until most of the fat is rendered into the pan. pour it all into a bowl or something, refrigerate, and when cold, separate fat from water with a spoon and save fat in a jar. The purpose of the water is to prevent the skins from burning during the long cooking process. </p><p>Use the fat to saute some potatoes, or, if you have enough use it to make some DUCK FAT FRENCH FRIES. It's in all caps because they're that good. Trust me, if you've never had DUCK FAT FRENCH FRIES, you may slap yourself silly for being deprived most of your life. </p><p></p><p>Even though I don't teach any classes currently, I'm always willing to trade some food prep, sausage making, smoking, etc.. for hunting access/trips for me and my sons <img src="/images/smilies/wink.png" class="smilie" loading="lazy" alt=";)" title="Wink ;)" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="meatGrinder, post: 2398684, member: 20129"] Thanks guys. I've never taught a class of [I]adults[/I], but I have conducted a few for some kindergarteners and cooking demonstrations for Cub Scouts. I forgot to mention how much I love and use rendered duck fat. I would never, ever waste any skin as it is fantastic for rendering. Just put the skin in a pan with just a little water, turn on very low heat and cook until most of the fat is rendered into the pan. pour it all into a bowl or something, refrigerate, and when cold, separate fat from water with a spoon and save fat in a jar. The purpose of the water is to prevent the skins from burning during the long cooking process. Use the fat to saute some potatoes, or, if you have enough use it to make some DUCK FAT FRENCH FRIES. It's in all caps because they're that good. Trust me, if you've never had DUCK FAT FRENCH FRIES, you may slap yourself silly for being deprived most of your life. Even though I don't teach any classes currently, I'm always willing to trade some food prep, sausage making, smoking, etc.. for hunting access/trips for me and my sons ;) [/QUOTE]
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