I made beef bone broth for the first time today, and ended up with a huge fat cap compared to what I was expecting, at least 5 odd oz of fat off about a quart of broth. I'd like to do something (maybe lotion?) with this, but currently it has a very very strong unpleasant oniony scent cause my onions were stronger than I expected. Is there a way to get rid of the smell?
EDIT: thought I should add, I was making it in an instant pot, is why I didn't skim the fat off as I went
The methods I have seen for purifying and descenting fats are typically industrial and involve steam cracking towers and unpleasant chemicals, ranging from lye to petroleum gasses such as ethane. At the home scale I think it's on the same order of difficulty as unscrambling an egg, sadly.
From a chemical perspective, I'm inclined to agree that washing the fat by simmering over fresh water (perhaps with a little bit of baking soda added, maybe try without first) may be the best bet. Additionally, it's probably better to use a larger number of small batches of water, than one big batch of water.
Unpleasant onion scent? Maybe it's my Polish heritage, but that sounds like Lush's next big thing to me!
I would be inclined to turn it into a candle, onion smell and all. For me, the smell of cooking onion is right up there with the scent of bacon on a hot pan. Excuse me while I find myself a napkin to wipe up all this drool.
But seriously, I would be interested to know if any homescale operation was able to remove the scent. Please do keep us posted, and good luck.
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects.
-Robert A. Heinlein
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