To Clarify Fat
Ingredients
Directions
Prepare
Cut the fat into small pieces.
Place the fat in a saucepan and add enough water to cover it.
Render and strain
Boil without a lid for several hours until the water evaporates.
Stir occasionally to prevent burning.
Once done, strain the fat into an earthenware jar.
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
- Clean fat
- It is the product: gentle heat melts out pure fat, leaving solids and impurities behind.
The step that matters
Boil until all the water has evaporated. Water must fully boil off before the fat can get hot enough to brown or burn. Any water left behind can spatter and shorten the fat's shelf life. Stirring occasionally keeps solids from scorching on the pan bottom.
“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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