To Clarify Dripping
Ingredients
Directions
Place the dripping in an old iron saucepan with ½ cup of cold water.
Bring to a boil.
Pour into a basin and let it cool.
Once cold, remove the cake of dripping from the top and wipe or scrape underneath.
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 itself, which is clarified to become a clean, stable cooking fat.
- Cold water
- Boiling with water carries residue and impurities down, leaving clearer fat above.
The step that matters
Scrape the underside of the cake. Once the fat has fully cooled and set, the underside holds water and sediment that settled from boiling. Wiping or scraping it off prevents these from spoiling the fat, which keeps better when clean and dry.
“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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