To Clarify Fat
Ingredients
Directions
Prepare
Cut the fat into small pieces.
Place the fat in a saucepan with 1 quart of water.
Render and strain
Boil until all the water evaporates; the fat will then begin to boil.
Strain the melted fat into a basin, continuing until all the fat is extracted.
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 from meat
- Supplies the fat that melts out and is collected as the clarified product.
- Water
- Carries the fat pieces as they heat and evaporates away, leaving melted fat behind.
The step that matters
Boil until all the water evaporates. Water in the pan must fully boil off before the fat itself can rise to a boil. Any water left behind can spatter and makes the rendered fat less pure and less stable.
“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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