Substitute for firebricks can be old red clay solid bricks. In ovens these alternative red clay bricks will heat up, cool down, cook, re fire, absorb conduct store and hold the heat from wood fire and perform the same way as proper refractory firebricks do. If you can not locate fire bricks where you are or for any reason obtain them, Red Clay Bricks will perform much the same way in wood fire temperature levels and can be used instead.

How do I see it’s the right alternative for firebricks?

The replacement bricks must be of this type, old solids. Clay body is the same on the brick’s inside as it is on the outside. Break or cut one of the bricks you find in half to see what’s in the middle. New products are made out of cheap clay bodies whilst only on the outside a decorative clay slip is applied and then the bricks are fired in kiln - you couldn’t use bricks like that. The right alternate also shouldn’t be burnt, if you saw too much black-carbon color in the center don’t use such brick - it would be either over fired and brittle or made out of lesser quality clay. But a few little burnt spots will be fine. Working with red clay solid bricks is equivalent to work with refractory firebricks, all matters remain the same only bricks are different.

Where to find these old red solid bricks?

Look around in demolition yards for instance they often stock these red clay bricks. Read advertisements in papers, people very often sell for fraction of price or giveaway exactly this type of old bricks, and other great building material left over from other projects or from cleaning up. There are always few firebrick replacements to be seen here you just have to watch it. You can buy 200 of red clay bricks even for 20 or 30 bucks in total and have lucky day. By the way these old bricks are easy to clean with hammer and brush because in the past brickies didn’t add much cement into mortar if any. Tables with firebricks physical properties.

Some may confuse them with insulating lightweight firebricks, those are used in different applications. Dense firebricks can be cut only with diamond wheel attached to high speed handheld angle grinders, on an ordinary building brick saw or sliding drop saw for cutting bricks. Fire bricks can be chopped in half easily by using brick chisel and a couple of hits with a heavier hammer. It is fun and quick but may you want to achieve precise nice cuts hire a trade machine or buy yourself at least small size grinder. Before cutting soak the brick in water by dipping it in a bucket of water or in a wheelbarrow if you had too many. Leave the bricks in that water for 5 minutes minimum.  The cutting diamond wheel will last you for a long time if the firebricks are cut wet plus you won’t breath in any dust, and of course cutting gets a lot easier and faster!

What firebricks type to use?

When it comes to firebricks and dense refractory products composition content often Alumina (AL) ingredient is looked at which ranges ordinarily between 18% to 40% of alumina in modern product’s body. The percentage range is important for choosing the right product for the right temperature or Orton Cone but mainly if a high temps are applied. Alumina influences bulk density a lot and therefore also porosity, or if you like the weight of fire bricks. No need to apply above 26% in wood fired oven temperatures range but you can in case a low grade isn’t available to buy. Absolutely safely 18% AL amount firebricks can be used in wood ovens (you can melt and cast color metals in it too.) Furnace’s chamber build out of 18% will perform and last the same way as 30% alumina product.

Apart higher co$t, additionally, higher Alumina content grades make these bricks harder and brittle (more glossy if you like) making them absorb less steam e.g. from under pizza dough bases being cooked or bread dough. However one can get used to cooking in such oven fast.

Even though you can hear other words from a few suppliers who sell not locally manufactured product, conductivity and heat absorbing capacity is not influenced much at all by higher or lower alumina content. Higher grades won’t create magic temperature difference in cooking environment and vise versa. Main reasons for this are modern imports, one high alumina range suits all business and applications, less varieties to stock, higher markup and margin, those are the reasons if 18% to 26% brick isn’t sold by a store. Look for locally manufactured product, lower grades cost less to produce and they sell them for less. Where I buy refractory 26% AL firebricks costs $1.98 per one brick.

BTW mineral Graphite is lighter in weight by half if compared with Alumina or refractory bricks, and Graphite absorbs much more heat than firebricks (more reading about firebricks’ thermal conductivity and alternative for firebricks replacement.)

• 21% Alumina firebrick : 1850 tons Bulk density per Kg/m³ : Thermal Conductivity : 0.98 W/m.°K : 23-Orton 1620°C
• 24% Alumina firebrick : 1.925 tons Bulk density per Kg/m³ : Thermal Conductivity : 1.02 W/m.°K : 27-Orton 1640°C
• 27% Alumina firebrick : 2 tons Bulk density per Kg/m³ : Thermal Conductivity : 1.05 W/m.°K : 30-Orton 1670°C
• 33% Alumina firebrick : 2.15 tons Bulk density per Kg/m³ : Thermal Conductivity : 1.07 W/m.°K : 31 ½ -Orton 1700°C
• 38% Alumina firebrick : 2.2 tons Bulk density per Kg/m³ : Thermal Conductivity : 1.13 W/m.°K : 32 ½ -Orton 1720°C
• 40% Alumina firebrick : 2.25 tons Bulk density per Kg/m³ : Thermal Conductivity : 1.13 W/m.°K : 32 ½ -Orton 1720°C

TYPICAL TECHNICAL DATA - DENSE FIRE BRICKS

Physical Properties of Firebricks (23% alumina product)

• Bulk Density : 1915 Kg/m³
• Modulus of Rupture : 5 MPa
• Permanent Linear Change on reheating 5 hrs. @ 1400°C : -0.35%
• Cold Compressive Strength : 15 MPa
• Thermal Conductivity @ 750°C : 1.01 W/m.°K
• Apparent Porosity : 28%

Chemical Composition of Dense Firebrick - 23% Al grade

• Alumina : 23%
• Silica : 73%
• Ferric Oxide : 1.4%
• Accessory Oxides : 1.1%
• Titania : 1%
• Frits

Who is your firebrick or refractory supplier, do you have contact-s on them? And where are you located? Please leave your comments for others below…

What is Fire Clay ?

Fire clay in detail photo. Fire clay is a normal mud, simple as that, but a mud with higher Alumina (AL) content. Has usually whiter-lighter color. Whitish to yellowish, pinkish, light brownish. It’s also cheap as mud. Refractory or pottery suppliers sell it, even if it comes in dry powdered form in bags fire clay is still very heavy. You only need one bag per dome if you buy the clay in dry powdered form. Commonly Alumina content of fire clay ranges between 24% - 34% Al and Silica from 50% to 60%.

Where to find & collect fire clay in nature?

Source of fire clay from the nature- OK, maybe no one sells fireclay in your location. No worries you wouldn’t be the only person in this situation. Close your eyes and think about this…, give it a go a several times. Think of a place outside where you saw mud of a lighter color. I mean a place with water soil erosion or excavation work going on. When wet, mud is soft and sticky without any organic matter in it. Not like a top soil, don’t confuse these two (organic material would burn off.) Mud can be found usually deeper below top soil. It’s everywhere around us but can not be seen until it’s uncovered. You have to find a spot where it is not mixed with sand or rocks, and remember the light color. You need to uncover a mud which has similar structure to the play dough (when wet.) Sounds like interesting outing doesn’t it(?), I wouldn’t mind to go out with a good friend (if I had one;) and do this now. Just dig it out.

Fire clay shrinks about 10 to 15% after water dries out so take home an extra bucket more. You can make a test if you like;

1. Stretch and flatten piece of the clay into 13cm or 5 inches long strip
2. With a sharp object make 2 marks in it - EXACT 10cm or 4″ between the marks
3. Leave the clay to dry
4. Re measure when dry to see the shrinkage difference

Some Potters still keep their own clay source spots as the world’s best kept secrets. Own sourcing was very common years ago but for sure it’s many artist’s hobby and pride not buying commercially packed modern clay bodies. It’s different however with quantity producing potters. Lot’s of enthusiasts dig for the clay. Mix fire clay with sieved fine sand (Loam is great) to make the top refractory mortar! Mix it with coarse river or creek sand and make clay adobe tiles out of the stuff. Mixing send into a wet clay by walking in it, or mixing sand with clay both in dry form and then adding water in, second example requires less effort and is much more faster. As these adobes dry, they shrink a bit and should be covered with plastic so the drying speed is slower (otherwise you create propeller instead), that prevents banding and cracking. More grog is added into the clay, for adobe tiles, less shrinkage and cracking.

Never add straw or wood saw into body of adobe or mud bricks for creating wood fired oven dome, because  it burn off just as organic material does. It’s being added into heat insulation only to create honeycomb like airy lightweight effect (air is the best insulation and such material doesn’t absorb much heat!) House building bricks are different to refractory application. Clay adobe and bricks must be dense and less porous, solid and heavy. These adobes are joined by sand clay mortar - 50:50 sand:fireclay ratio. Although inner face of the dome made of adobe or mud bricks is quite fragile it cooks very nicely; if you touch it harder with e.g. a pizza paddle it drops off some clay because mud bricks and adobe are un stabilized, they would have to be bisc fired in kiln in a slow temperature speed-increase to at least 950deg. Celsius to harden. If you have a chance to fire your fireclay in an electric or gas kiln do a test firing with one adobe.

When making arches of the dome by using wooden template: If you can support dome side wall bricks to prevent the dome arch pushing on them and possibly collapsing, then the best mortar you could use is 50:50 fire clay:sand mix. Fine sieved sand that is or pebbles can give hard time in places where tiny gap between bricks is desired. Cement is used only to make the mortar to dry faster, to set as you work to progress fast. Also experts in manufacturing and selling firebricks tell you that, no need for refractory cements everywhere, these are expensive and used by industries for theirs hi temps kilns and furnaces or for castables.

Fire clay sand mortar mix dries very slowly, but if you support the side walls by pouring concrete cladding behind them, leave it cure and then form arched ceiling using the 50:50 fireclay:sand mortar is the best option. When I go fast I use a little of Portland cement in the mortar so it’s setting in 2 hours. Portland cement is already a bit refractory but it’s wise to replace one half of the amount with lime. Lime is calcium and it takes over the cement when it burns out in heat. Old ovens were built using only fire clay with lime not cement. These ovens work forever, many of them are being fired daily for decades and never cool down.

Where else can I find Fire Clay ?

Soft pottery clay body - usually 10 - 15Kg per packaging. Ask for clay with more alumina content, stoneware clay, and it can be coarse not too fine. Normally it is whitish color. You don’t need to go for expensive clay, just pick one type for higher temperature and light in color. REMEMBER: don’t be confused, when you see the soft-wet clay in bags it can be darker but when it dries it’ll change to lighter color. Then there are also clays which are white when wet. Usually the shop has dry samples. Don’t forget to ask for clay which they stored for a long time, it’ll be harder in plastic bags, not too fresh in pottery terms, potters don’t want dry clay to work with when throwing on potters wheels so you can get a better price to pay for it too. Often they run discounted sales of these nearly dry clays to get rid of it. So you brought your clay home now … but what to do next you may ask? Take the clay out of plastics bags. Use wire or stronger fishing line to cut it in thin slices. Leave it to dry. After about a week in an airy place the clay will be dry. Sit on some low comfortable soft seat on the driveway and use a hammer to brake it into almost powder. It’s not hard at all but it takes some time. You will need about a bucket to mix the mortar, and half a bucket for the sand : fire clay (50:50) bed to lay hearth floor bricks onto and level them up nicely into one smooth surface.

I enjoy entertaining and having my friends and family over. I love to cook. I am very particular about the quality of my ingredients and how they are prepared. It then follows that if I want the best pizza around, I have to make it myself, from scratch, and cook it the way it was done originally… with a wood burning oven.

Made correctly, the wood burning oven is an attractive and functional piece of architecture in any property. How would it help you sell your home faster and for more money? I am a Los Angeles Real Estate broker, and particularly in Southern California, it:

1. Offers a unique luxury that others do not have
2. Helps create a welcoming outdoor atmosphere
3. Allows the outdoor spaces it occupies to be enjoyed into the colder parts of our seasons
4. Makes great food!

People define how happy they are by what they have over and above what their neighbors have. A wood burning oven is something that very few people have. This is attractive for any owner of Real Estate, from Los Angeles, to Tokyo, to Australia.

Blurring the lines between indoor and outdoor spaces is a major design theme of this decade. Fire pits, fire places, bars, kitchens, and other amenities are very attractive features for most home owners because it allows them to enjoy the fair weather with their family and friends. The wood burning oven is the perfect addition to an out door kitchen, or as a stand alone feature.

The ambient heat from door of an oven naturally makes it a place for people to congregate when it is cold out. There is something powerful about all of that heat built up and concentrated in the chamber. And it lasts so long that it serves to warm up the whole space around the door because it absorbs into walls, floors, etc.

The most obvious benefit to owners of a home with a wood burning oven is the food. Fire lends a flavor to the food you cook that cannot be duplicated. A freshly smoked turkey, a flash cooked pizza or steak, or a hearty loaf of sourdough bread all taste better when cooked in a wood burning oven.

Because these ovens are so rare, doing a statistical study of the value and days on market of the homes with an oven versus homes that do not have ovens is impossible, and would be without value unless it could be done on a larger scale.

Just ask the man that knows best, the man who builds them. When he was helping to sell his own families home, in Rado’s own words (the owner of traditionaloven.com), “If I knew I would be showing the home to 5 people, I would fire up the oven. That is guaranteed to sell the home.”.

If you are ever in the market for Los Angeles Real Estate, contact me and I will find you the best home in town, cook you a pizza, and show you how to build your own oven!

Michael Gentile
(818) 726-5982
RealVana.com - Free Los Angeles Real Estate Info

Podravka vegetable relish.

Those days that spread brand product was called Saba but I don’t remember its producer, i’ll try to find out. At home we used to call it pikant. I remember the nick name pikant was used by every one. The irresistibly rich flavour spoke for its self. Lots of people knew pikant and so did all kids that I knew. This mix gives good rich flavour also to various sauce dishes. I was always sweet chilly and pepper fan, and tomato or cucumbers, you know the fresh green baby onions etc., that’s mine stomach!

I found the vegetable relish again …

I was so lucky to find it in a small fruit and vegetable shop we stopped by on our way to Lillydale Farm last week. I couldn’t wait to open it for quick snack. The price was 5 bucks per one quite a large jar - 690g (grams) which equals to 24.34 oz (ounces) exactly. It means a lot to me so I got 4 jars, 2 with mild (last ones on the shelf) and 2 with hot flavour.

If you sometimes take a nice slice of roast with bread for lunch at work … spread butter on the bread and then this relish on top. That’s it, simple but with very effective results. Or do so for breakfast and tea times, this bread can be eaten with cut fresh vegetables and cheese on a large plate.

The vegetable relish contains

Paprika, egg plant, tomato concentrate, hot peppers, spices, salt, sugar, vegetable oil, vinegar. And No Artificial Food Additives (comprehensive printable list) like food coloring, preservatives, flavour enhancers, these are not added in this product, it is all healthy stuff in the jar!

Podravka Ajvar food products are manufactured in Croatia and are imported by Podravka INT’L P/L (Podravka food company) en.podravka.com

As I mentioned in my previous article about health benefits of papaya there are many ways how to include this great fruit into your daily diet.

Papaya dessert ingredients Boost your Immune System with Papaya, I was feeling a bit under the weather recently,tired with the cold season upon us and tired this papaya a day myself and must say I feel great, all you do is every day for whole week eat one papaya, this will deliver great number of good quality proteins into our cells, on the third day I already felt more energised, I believe this was due to getting rid of all undigested protein from my body, so I felt cleaner. I found that the easiest was to consume papaya fresh on its own or as a part of fruit salads. If you wish you can improve the taste of papaya with few lemon or lime drops, you can have papaya with the slice of a nice cheese as entrée. In the fruit salads I like to combine it with oranges, grapefruit or try currents. There are many different ways how to prepare and consume papaya, and this is just one of them, a nice quick recipe for papaya with yogurt. Great way to start your day with or great way to finish your lunch or dinner.

Papaya, Paw Paw, Tree Melon (botanical name Carica Papaya), it has oblong shape, normally greenish yellow, yellow or orange color. It is a large tree plant fruit usually reaching 2.5kg. It has bitter sweet taste and comes from tropical places with higher humidity, native to Mexico, countries of Central America, Thailand, Africa and Asia and growing well in Australia.

Papaya Health Benefits

Paw Paw how we call it here in Australia is these days plentiful all year round in most of the countries. The parts that are used medicinally are fruit, seeds, stems and leaves. I did look around and found out you can buy paw paw in all forms, in a form of fermented papaya, herbal teas even tablets and of course plenty of the fresh fruit, which can be eaten as it is or in a form of juice. So you ask what are these awesome healing properties of paw paw? Well where do I start? Papaya fruit is and excellent source of dietary fiber, folate, vitamin A, C and E. It also contains small amount of calcium, iron, riboflavin, thiamine and niacine. It is also very rich in antioxidant nutrients flavonoids and carotenes, very high in vitamin C and A, and low in calories and sodium.

PawPaw tree. Paw paw is rich in enzymes called papain and chymopapain which helps with the digestion, particularly it breaks down the proteins from the food we eat into amino acids. The latest research shows that amino acids are responsible for all what is happening in our organism, basically for what is happening in every chemical reaction as well as our mental and physical health. As we age we produce less of the digestive enzymes in our stomach and pancreas, which leads to ineffective digestion of proteins. Due to this we end up with excess amount of undigested protein, which leads to overgrowth of the bad bacteria in our gastrointestinal system and not enough of amino acids to perform all important chemical reactions. We can say that good quality protein is absolutely essential for our healthy being. This is where the papaya enzymes can be very beneficial.

The papain enzymes are produced in the skinny peel of paw paw. The combination of these enzymes repels insect during the ripening, without this protection paw paw fruit would not survive. Eating paw paw after a meal makes for better digestion, prevents bloating and chronic indigestion. It can also lower the inflammation in the body, alleviates the pain and edema caused by sport injuries. Because of its anti-inflammatory properties papaya can relieve the severity of Rheumatoid arthritis and osteoarthritis. Because of its high antioxidant content, papaya can prevent cholesterol oxidation and can be use in a preventative treatments against atherosclerosis, strokes, heart attacks and diabetic heart disease.

In a everyday health papaya works magic on strengthening the immune system preventing the recurrent colds and flu. After treatment with antibiotics eating paw paw or drinking its juice replenishes the good intestinal bacteria, which was destroyed by the antibiotic treatment. The latest good news from eating paw paw comes down once again to papain the enzyme which I talked about, it was found to destroy intestinal parasites. Papain is proteolitic enzyme, which means that it digests inert (non-living) proteins. Intestinal parasites are largely protein, the papain attacks it and causes parasite to die.

Papaya Research and Products

Papain is also being studied for relief of cancer therapy side effects, especially relieving side effects such as difficulty swallowing and mouth sores after radiation and chemotherapy as well as boosting up the immune system and helping body to fight the cancer. I am big fan of the products made by Rochway, Australian company (for more information visit www.fermentedpapayaaustralia.com) as they use organically grown papaya, producing among other products, product called Papaya35, fermented papaya enzymes. They also produce Blueberry and PawPaw probiotic Punch, which has very strong antioxidant properties that protects against free radicals. Free radicals contribute largely in many diseases such as diabetes, Parkinson’s, Alzheimer’s and cancer. Rochway products are 99% sugar free which makes them suitable for people suffering diabetes as well. As you can see there is plenty we can benefit from this simple fruit, more and more research is being done and I can’t wait to hear more about it.

For references and more on the current studies you can look up www.pubmed.gov as for the products there are few available on the market.I am sure if you look around you will be able to find many available or simply stick with the fresh fruit. However if you are looking or hoping for more therapeutic effect of eating papaya, you need to be aware the unripened papaya (still green papaya) contains far more of the proteolytic enzymes papain and chymopapain than ripened papaya which we commonly eat. You can also juice the leaves and stems but be prepared for the vile taste of it …. you can’t naturally like its taste nor does the cancer cells.

Summary of Healing Properties of Papaya

• Increases quality of proteins in whole organism.
• Revitalise the human body and maintain energy and vitality.
• Encourages the renewal of musle tissue.
• Supports cardiovascular system.
• Boosts up the immune system.
• Helps with the digestive system, by braking down the proetins and supporting production of digestive enzymes.
• Papaya can be use also externally as a treatment for skin wounds that don’t heal quickly, for this you can use papaya peel or ointments made out of papaya.
• Prevents the cataract formation.
• Due to high vitamin A, it lowers the risk of emphysema in smokers and passive smokers.
• Alleviates inflammation.
• Helps with the nausea and constipation.
• Can benefit people suffering colon cancer and other forms of cancers and aliments of cardiovascular and gastroitestinal systems.

I would absolutely love new info on papaya and I would love to hear from any one who used it to improve their health.

© Copyright statement - KangaRado Hand ® All rights reserved.

Where to look for food additives on a product label?

When buying groceries, these additives are listed (if it’s given by the law) on the food product’s packaging under “INGREDIENTS:” or “CONTAINS:” section, usually next to “Nutrition Information” but the code numbers or names of these additives could be printed on in a small font.

In my opinion placement of the text can be somewhat hidden or even misleading. Any dangerous additives added in the food, if the product contains any, really should be listed visibly and labeled on the pack for instance as “Nasty Additives“.

330 and E330 Citric Acid

How about the Citric Acid E330 or 330? In the year 1953 Sir Hans Krebs received Nobel Prize for physiology medicine for discovering that the Citric acid in metabolic reactions acts as part in series of compounds occurring within physiological oxidation of proteins, carbohydrates and fats and turning them into water and Carbon dioxide. Called Tricarboxylic Acid Cycle or known as the Krebs Cycle which is involved in most metabolic reactions, where the Citric acid plays a major role.
* The world “krebs” translates to English word “cancer” … and that’s what created the misunderstanding that citric acid 330 - e330 causes cancer. But in fact it does not. However, it could melt your teeth if you kept it in your mouth for long or if you consumed soft drinks a lot. It is organic acid used as additive in foods, in soft drinks, in beer, wine or cheese production, citric acid prevents bacteria growth, it gives the citric/sour flavour, bakers use it, citric acid E330 or 330 is often added to cakes, biscuits, soups, all sorts of sauces, frozen packed and canned food products, sweets, marmalade’s, ice creams … you can find it mentioned on the packaging.

Codes and names of dangerous food additives

Food additives to avoid …

… linked to hyperactivity, asthma, cancer - avoid these in your every day diet!
Allergic and other reactions to food additives occur hours and even days later therefore many people cannot notice these connections.

Last night I made a second jar but this time I added in few pieces of orange skin with walnuts. This is a very simple task, all that is required is to pack well some small glass jar full with walnuts and then to pour honey in. The honey leaked in between the walnuts very slowly (air bubbles take their time to travel towards the top through thick honey) so it’s better doing so in stages instead of standing there and wait. At the end close the lid tight and that’s it.

The one on the picture I made in my mother’s place while I was in Europe last time. She always keeps at home this almost black color honey European bees collect in their local pine forests. That forest honey tastes so great and is also very aromatic. The guy who keeps the bees does not heat up his honey nor process it in any way.

Apart filling up the jar almost to the top and closing it with lid, there is another little trick to it. The trick is not to touch your jar for at least one month. Don’t open it too early! The longer you keep it closed the better the honey flavour soaks into the walnuts, AND, the walnuts’ flavour also gets beautifully absorbed by the honey!

I must admit I was lucky with this jar; after I made it I hid it in basement pantry so no one can find it - and then I forgot about it. Sometimes is good to be too busy. I can tell you, when I found it after 3 or 4 months I was tempted not to mention anything about it to any one. But I did share it. This time I will eat only, with teaspoon, one walnut per day. And each month I will make one jar like this, and try extending the time to keep it one year old before first time opening.

Walnuts in dark forest honey ?

By the way, I was caught by surprise with the title of this article “Walnuts in forest dark honey.” Initially I had it written as “Walnuts in dark forest honey.” Then after proofreading I had a though, wow, it sounded more like I had obtained the honey from some deep dark and spooky forest with flowers 1 meter in diameter. Who knows where everywhere the bees fly? Anyhow, I will improve my writing skills to a much better level, it’s my obligation to all of my blog readers. I just hope you enjoy some of the entries.

Duck grease instead of lard fat.

Fat or grease and gelatin can be produced, collected and stored from roasting organic ducks and other poultry like turkey, goose or chicken. What do you do if you don’t eat pork(?), and as on purpose right the recipe you found calls for lard. Or you might want to eat a better fat stuff (in those rare occasions really.) Can you satisfy yourself? Like with the pecan pie recipe. Well, you can make your own lard and such that tastes much better.

If I can do it, you can do it easy.

Chicken fat vs. gelatine levels. Not to mention you will also eat what you roasted, a duck, a chicken, a goose, or turkey. If you were buying this duck’s fat in speciality shops it would be 8 bucks plus for this amount. Secondly, the gelatine formed under the fat is really a culinary gold. The gel can be divided into cubes and freezed, then used e.g. for cooking rice. This home made stock contains no artificial flavours nor preservatives or food colors. When compared with ducks, or especially with goose, roasted chicken produces little amount of fat, although on the other hand heaps of gelatin can be collected from each chicken.

How to collect fat from ducks?

Roasted ducks. The fat extracts from the duck while it cooks. In your kitchen sink simply sieve all the fat from the roaster into a glass jar. After it cooled down put it into refrigerator. When the fat sets it can be very easily separated from the jelly with a spoon. We make this gelatine at home only from organic free range farm produce.

We prefer slow roasting in the roaster pot with lid on which gets only opened for skin browning for 20 - 30 minutes prior to the end. All poultry is placed into pot and is uplifted on top of apple quarters and garlic, with mug of water on the bottom. (time: 1 hour for each one Kg - 35 oz, added extra 20 - 30 minutes for stuffing, at 180°C to 190°C - 356°F to 375°F in the oven, this is baking temperature so certain bread can go in at the same time.) For lunch at work; turkish bread goes great with poultry. After the duck is roasted it’s taken out and placed onto carving plate. While lunch plates are being arranged we always use some of the juices on dumplings or potatoes.