To Clarify Dripping
Ingredients
Directions
Place the dripping in a saucepan and cover it with water.
Boil for 20 minutes.
Pour the mixture into a basin and let it cool until the dripping is firm.
Use a knife to lift the solidified dripping, pour off the water, and scrape off any sediment.
If the fat is cloudy, add a little baking soda.
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
- Is the fat being clarified, providing the rich flavour and cooking medium that remains after purification.
- Water
- Boils with the dripping so impurities and sediment separate, then drains away once the fat has set.
The step that matters
Pour off the water and scrape off sediment. Water and milk solids or impurities sit beneath the solidified fat. Leaving any water or sediment behind can make the clarified dripping cloudy and cause it to spoil 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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