Beef Dripping Clarified for Crust
Ingredients
Directions
Cut the beef dripping into slices.
Boil the slices in soft water for a few minutes.
Let the mixture stand until cold, allowing the dripping to solidify.
Remove the solidified dripping from the pan.
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 dripping
- The fat being purified; boiling with water and then cooling separates it from impurities.
The step that matters
Let the mixture stand until cold. Fat solidifies on top as the mixture cools, separating it from the water and the impurities that settle below. Lifting it out before it is fully set leaves water and residue mixed in, which can spoil the fat and shorten its keeping.
“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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