Dripping
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Dripping, also known usually as beef dripping[citation needed] or, more rarely, as pork dripping[citation needed], is an animal fat[citation needed] produced from the fatty or otherwise unusable parts of cow or pig carcasses[citation needed]. It is similar to lard, tallow and schmaltz[citation needed].
History
It is used for cooking[citation needed], especially in British cuisine[citation needed], significantly so in the Midlands[citation needed] and Northern England[citation needed], though towards the end of the 20th century dripping fell out of favour 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[citation needed], and while this practice does continue in some places,[1] most shops now use vegetable oils.
Preparation is traditionally[citation needed] described as collection of the residue from meat roasts[citation needed] but modern production is from such residue[citation needed] added to boiling water with a generous amount of salt[citation needed] (about 2g per litre[citation needed]). When the stock pot is chilled a solid lump of dripping (the cake[citation needed]) settles[citation needed]. The stock pot should be scraped clean[citation needed] and re-chilled for future use[citation needed]. The residue can be reprocessed for more dripping[citation needed] and strained through a cheesecloth lined sieve[citation needed] as an ingredient for a beef stock[citation needed]. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown[citation needed]. The cake will be the colour and texture of ghee[citation needed].
Pork or beef dripping can be served cold[citation needed], spread on bread[citation needed] and sprinkled with salt and pepper (bread and dripping)[citation needed]. If the flavourful[citation needed] brown sediment and stock from the roast has settled to the bottom of the dripping and coloured it brown, then in parts of Yorkshire[citation needed] it is known colloquially as a "mucky fat" sandwich[citation needed].
Pastry
Dripping can be used to make pastry[citation needed], for pasties[citation needed] and other foods.[2]
See also
References
- ^ "Upton Chippy". Upton Chippy.
- ^ Cornish Pasties Recipe | Leite's Culinaria