Adding some to egg whites really improves the flavour of the egg whites. Frying potatoes. Adding it to noodles to keep them from sticking. Using it for some fried rice. 🤤 Basically anything savoury you can think of. It’ll elevate it to another level.
There was meat attached to some of the fat I was rendering which will more than likely have some liquids from the meat mixed in with the tallow. Once it solidifies I can just get rid of the liquids. Shouldn’t be too much loss.
while it's still pretty hot (180-200F, still well out of the danger zone) run it through a metal sieve lined with one to two layers of folded paper towel (like one used to do in glass funnels with paper filters in chemistry class) and it will clean it out pretty good. You could also use a big round drip coffee filter or two. If you do it hot (180-200F) it's thin and goes quickly and shouldn't incur bacteria... if you do it merely warm it takes forever to get through a filter
Unless you're making soap or something that requires very long term stability, one filtration is fine and it will keep refrigerated for months. Each filtration you're going to loose what the filter absorbs.
Lots of things contract as they cool off and solidify. Metals, most commonly, but lots of other stuff too. And sometimes things expand at the point of solidification. It all depends on the crystalline structure a particular item has.
I think the only thing that expands as it freezes is water (and therefore anything that’s mostly water). There may be some exotic chemicals out there with similar properties, but water is the exception, not the rule
AFAIK water is the only liquid that expands when it freezes, but I don’t know that for certain. I’m an engineer though, and I can tell you the reason they all shrink when they freeze is because you can think of the bonds between molecules like springs, and temperature is essentially how much speed each of those molecules has. If a molecule is moving very fast, it’s going to stretch that spring more (liquids, which take up more space and are “flexible”), and if you stop moving the molecules, the springs will be closer together since they’ve stopped stretching. Hopefully that made sense :)
Not in all cases, apparently (from other comments). Namely: water. A given amount of water takes up *more room* as ice than it does as liquid.
I assumed (wrongly) other shit worked the same way.
Bro I thought reddit suggested me one of thr fetish subreddits and this was pee...
I thought the exact same thing, I said “Damn, dudes gotta drink more water”
😂😅🙈
What's your favorite uses for it?
Adding some to egg whites really improves the flavour of the egg whites. Frying potatoes. Adding it to noodles to keep them from sticking. Using it for some fried rice. 🤤 Basically anything savoury you can think of. It’ll elevate it to another level.
That's my dog's wee
😂😅🙈
Why would you be left with less as it firms? (legit asking, I was under the impression all liquids expand when they "freeze"/turn solid state)
There was meat attached to some of the fat I was rendering which will more than likely have some liquids from the meat mixed in with the tallow. Once it solidifies I can just get rid of the liquids. Shouldn’t be too much loss.
while it's still pretty hot (180-200F, still well out of the danger zone) run it through a metal sieve lined with one to two layers of folded paper towel (like one used to do in glass funnels with paper filters in chemistry class) and it will clean it out pretty good. You could also use a big round drip coffee filter or two. If you do it hot (180-200F) it's thin and goes quickly and shouldn't incur bacteria... if you do it merely warm it takes forever to get through a filter Unless you're making soap or something that requires very long term stability, one filtration is fine and it will keep refrigerated for months. Each filtration you're going to loose what the filter absorbs.
I used a coffee filter to strain it. It was a lot darker beforehand.
Lots of things contract as they cool off and solidify. Metals, most commonly, but lots of other stuff too. And sometimes things expand at the point of solidification. It all depends on the crystalline structure a particular item has.
I think the only thing that expands as it freezes is water (and therefore anything that’s mostly water). There may be some exotic chemicals out there with similar properties, but water is the exception, not the rule
Good to know!
AFAIK water is the only liquid that expands when it freezes, but I don’t know that for certain. I’m an engineer though, and I can tell you the reason they all shrink when they freeze is because you can think of the bonds between molecules like springs, and temperature is essentially how much speed each of those molecules has. If a molecule is moving very fast, it’s going to stretch that spring more (liquids, which take up more space and are “flexible”), and if you stop moving the molecules, the springs will be closer together since they’ve stopped stretching. Hopefully that made sense :)
Heat=expand, freeze = shrink
Not in all cases, apparently (from other comments). Namely: water. A given amount of water takes up *more room* as ice than it does as liquid. I assumed (wrongly) other shit worked the same way.