To Clarify Fat
Ingredients
Directions
Prepare
Cut the fat into small pieces.
Place the fat in a saucepan with the cold water.
Render
Leave the lid off and boil gently for about 1 hour, until the water has completely evaporated.
The fat will be clear, and the skin will be shriveled and dry.
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 scraps
- Provide the fat that melts out, becoming the clarified fat used for cooking.
- Cold water
- Gently heats the fat and evaporates away, leaving pure fat behind.
The step that matters
Boiling until the water fully evaporates. Water in the pan must boil off completely before the fat can separate cleanly. Leftover water can cause spattering and leaves the fat cloudy and prone to spoiling 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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