How to Clarify Dripping
Ingredients
Directions
Make the clarified butter
Place the fat pieces in a basin and add the water and salt.
Simmer the mixture for about 25 minutes, stirring often, until clear.
Strain the clarified fat and let it cool.
Store
Store the clarified fat for later use in pastry.
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
- Fat
- Provides the rich fat that becomes the clarified product used later in pastry.
- Water
- Helps the fat heat gently while the milk solids and impurities separate out.
The step that matters
Simmer until clear. Simmering gently lets water evaporate and milk solids settle and separate from the fat. Stirring often keeps solids from scorching on the bottom of the pan, which would darken and flavour the fat.
“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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