Shelf · Fire & pan · Low heat
Rendering fat
Melting solid fat out of skin or fatty meat slowly, over low heat, so it runs clear into the pan.
Why it works
Fat cells have to break open and drain before the skin above them can dry and crisp. Rush it and the outside browns while the fat underneath is still soft and rubbery.
The tell
A pool of clear liquid fat collects in the pan, and the skin shrinks, tightens and stops looking waxy.
How it fails
Starting hot seizes the skin shut and traps the fat inside — start in a cold, dry pan and bring the heat up gently. Pour the rendered fat off as it collects, or the piece starts frying instead.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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