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Tto reduce solid fat to liquid, by very gently heating with a little added water - when heated to 150ºF, the fat runs out and can be strained. Fat produced in this way, keeps well in the fridge.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.