Pigs Feet Oil
Ingredients
Directions
Cook and skim
Boil pigs' feet in water until tender.
Let the cooking liquid sit overnight.
Skim off the fat that forms on top.
Render and store
Pour the fat into a tin pan.
Boil the fat until all water evaporates.
Bottle the oil and store for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pigs feet
- Supply the fat that rises to the surface and is skimmed off to make the oil.
The step that matters
Boil the fat until all water evaporates. Any water left in the fat can cause spattering during boiling and can make the oil spoil sooner in storage, so the fat should be fully dry before bottling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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