To Clarify Dripping
Ingredients
Directions
Place the dripping in a large pan.
Pour on about 1 quart of boiling water.
Pass the mixture through a muslin or sieve.
Let it cool; the clarified dripping will form a cake on top.
Scrape off the refuse at the bottom.
If not sufficiently clarified, repeat the process.
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
- Dripping
- Provides the fat that is clarified and later used for cooking.
- Boiling water
- Melts the dripping and carries impurities down so they separate from the fat.
The step that matters
Letting it cool before scraping. Fat and water separate as the mixture cools, with clean fat setting as a solid cake on top and impurities sinking below. Scraping too early leaves water and refuse mixed into the fat, so it spoils sooner.
“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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