To Clarify Fat
Ingredients
Directions
Prepare
Cut the fat into small pieces.
Place the fat in a saucepan with 1 quart of water.
Render and strain
Boil until all the water evaporates.
Strain the melted fat into a basin.
Repeat until all the fat is extracted.
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 from meat
- Supplies the fat that melts and is clarified for cooking.
- Water
- Boils off during rendering, carrying heat and helping separate the fat from solids.
The step that matters
Boil until all the water evaporates. Any water left in the fat can cause spattering and shorten its storage life. Once the water is gone, the fat can be strained cleanly.
“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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