To Clarify Drippings
Ingredients
Directions
Prepare
Cut the suet into moderate-sized pieces.
Place the pieces in a crock with a little boiling water.
Set the crock in a pot of boiling water on the stove to melt the suet slowly.
Clarify the fat
Pour off the melted fat into a clean bowl, adding more boiling water as needed.
Strain the fat.
The next day, collect all the drippings and repeat the melting process.
When melted and boiling, strain into a crock and store in a cool place.
Use and keep
Use the clarified fat for sautéing and save fat from soups to clarify weekly.
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
- Beef suet or fat trimmings
- Provides the rendered fat that becomes the cooking medium once melted and strained.
- Boiling water
- Helps melt the suet gently and separates the fat from impurities as it is poured off.
The step that matters
Melting the suet slowly in a water bath. Melting gently in a pot of boiling water keeps the fat from scorching, which would give it a burnt flavour and shorten its storage life.
“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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