To Clarify Fat
Ingredients
Directions
Prepare
Melt the fat in a pan.
Cut the raw potato into ¼-inch slices and add to the melted fat.
Clarify and strain
Heat the fat gradually until it stops bubbling and the potatoes are well browned.
Strain the mixture through muslin or double cheesecloth into a pan or jar.
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
- Is the medium being clarified, carrying the flavour of the potato and browning in the pan.
- Raw potato
- Its moisture bubbles off in the hot fat and its slices brown, which helps clear the fat.
The step that matters
Heating the fat gradually. Water from the potato must boil off slowly. If the fat is heated too fast, the potato and milk solids in the fat can scorch and turn bitter, while the fat itself can break down and smoke.
“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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