Dripping

[Miss Demeanour]

OMG .......vileness on toast 

You're all warped 

[apc2010]

OMG .......vileness on toast 

You're all warped 

Next you will be telling me you don't like bovril ....

[Barman]

What is the best way to make it ..pleeeeeeeeeeeeze .......

We need to ask my Mum.... in the Ouija board thread like....! 

[Miss Demeanour]

Bovril , Marmite, Vegemite  et al are rank  

Just go and lick roads instead  

[Nick]

Marmite 

[Barman]

Hold on... something is coming through the ether like.....

Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.

It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.

Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.

Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.

Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.

[apc2010]

Hold on... something is coming through the ether like.....

Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.

It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.

Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.

Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.

Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.

Yeh I got google too .......read that ...

but how do you  collect it best ..

[Just One More]

Bovril , Marmite, Vegemite  et al are rank  

Just go and lick roads instead  

That's how you test if there's enough salt     women  

[Nick]

You can buy it in Tesco. Must dash...........

[Barman]

You can buy it in Tesco. Must dash...........

Tesco Sell Out Of Dripping In Crazed Internet Order Fiasco!

 

[Miss Demeanour]

BEEF DRIPPING -Dripping collected from different cooked meats of beef or veal can be clarified by putting it into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from the stove, and when cool drain it off from the sediment that settles at the bottom. Turn it into basins or small jars and set it in a cool place for later use. When mixed with an equal amount of butter it is the same as clear butter for frying and basting any meats except game and poultry.

[Barman]

Hold on... something is coming through the ether like.....

Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.

It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.

Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.

Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.

Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.

Yeh I got google too .......read that ...

but how do you  collect it best ..

I think Mum just used to empty all the meat juices in a pot and stick it in the fridge....  

[Nick]

You can buy it in Tesco. Must dash...........

Tesco Sell Out Of Dripping In Crazed Internet Order Fiasco!

 

Are you suggesting apc is some sort of mong?

[Barman]

You can buy it in Tesco. Must dash...........

Tesco Sell Out Of Dripping In Crazed Internet Order Fiasco!

 

Are you suggesting apc is some sort of mong?

Not apc, no.... 

[apc2010]

Hold on... something is coming through the ether like.....

Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.

It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.

Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.

Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.

Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.

Yeh I got google too .......read that ...

but how do you  collect it best ..

I think Mum just used to empty all the meat juices in a pot and stick it in the fridge.... 

That's wot I thought like .......just needed to be sure ......