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Clarified Fat

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. Cut
  2. one pint of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Fat.
  2. I Water.
  3. If there is much fat to be clarified, break it into pieces and place in a saucepan with about one pint of water, allow it to boil, then skim and strain it into a basin.
  4. When quite cold cut the fat round the edge, lift it from the water and scrape off any sediment clinging to the underpart of the fat.
  5. If not very white, clarify it again.
  6. Frying fat that has become dark, and skimmings may be used again if clarified.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Slotted spoon
  • Sieve