What's with being world class? Must be some tasty Ham!
This technique refers to cooking foods with a high fat content slowly, so that the solid fat turns into a liquid and thus the size of the solid foods will shrink. For example: bacon shrinks as it’s cooked. The fat is rendered from the solid and turns to a liquid form. This liquid can now be poured off into another container to be used for cooking other things. Save your bacon or duck fat for cooking other foods. Even better, ask your butcher friend for the fat that’s been cut from various meats. He will probably sell it to you for very little, or he might just give it to you. Render the fat down and use it in your cooking. This is a lot cheaper and much better for you than many of the cooking oils that are sold in the grocery stores. Another idea: use leftover duck fat that’s been rendered to jar duck confit--this is a classic preserve that will keep you alive (and very satisfied!) throughout the winter.
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