August 6, 2006 – CSI: Melbourne

OK Sherlocks, here’s today’s “CSI: Melbourne” episode. Our investigators run across some deep red internal organs and what looks like the leftovers from a deep fat fryer. What happened here? Back at the lab the organs are identified as beef kidneys and the leftovers are beef fat that has been heated to a high temperature, but the kidneys have not been heated. What’s going on?

Here is stage one – Linda and someone from Morning Sun farm are cutting the fat from around beef kidneys (the best kind of fat for this activity).

Here’s the pot of chopped fat in the stock pot.

Here’s the stock pot that used to be full with fat, with just the crispies left after cooking.

Finally, here’s the vat of fat cooling to 100 degrees before an equal amount of water is added.

Of course, by now, all of you know that this is the first stage to rendering beef fat, which is a precursor to making soap.

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