Difference between dripping and lard?

wigginsmum

What's the difference? When do you use each?

ben500

Lard is refined animal fat whereas dripping is merely fat drained off from the cooking process and then filtered but still containings some "impurities"

Lard is pretty much frowned upon these days because of the poor effect it has on ones health as is dripping, I'm sure I would get flamed for printing cooking suggestions for either!!!:D Or maybe even slowly roasted in my own dripping!

chatta

Dripping is the cold juices etc from a piece of meat you have cooked. Supposed to be nice in a sandwich, was very popular when i was a kid. I use it to roast potatoes,with a bit of oil. Not sure what lard is, fat????

wigginsmum

Ah well I've potatoes roasting in dripping (presumably beef, as I bought the block) as we speak

I vaguely remember having a dripping and pepper sandwich when I was about 7, courtesy of my Nan.

Churchmouse

I always thought dripping was beef, lard was pork fat

Queenie

Lard is rendered PORK fat.
Suet is made from rendered BEEF fat.

Dripping (as has been said) is the fat and meat juices from a roast. However, you can also clarify the fat to make white 'dripping' for cooking with.

brokenwings

you can ( and i still do ) buy pork and beef drippings

cant remember off the top of my head which way round it is but one looks just like a soft lard, the other has the brown jelly in the bottom which tastes so good
- lovely spread on toast



· Lard is made from hog fat and is richer than other fats.

· It is popularly used in flaky biscuits and pastries.

· Lard has fewer calories than butter: one tablespoon contains 13 grams of fat, 116 calories and 12 milligrams of cholesterol.

and imho nothing does roasted potatoes like lard does ( except maybe goose fat but thats too expensive for regular use imho )

comping_cat

ben500 wrote:

Lard is refined animal fat whereas dripping is merely fat drained off from the cooking process and then filtered but still containings some "impurities"

Lard is pretty much frowned upon these days because of the poor effect it has on ones health as is dripping, I'm sure I would get flamed for printing cooking suggestions for either!!!:D Or maybe even slowly roasted in my own dripping!

I prefer butter/lard/dripping as they tend to be natural products, whereas margarines have all sorts of things in them, and some have those dreaded hydrogenated veg fats!!!!!

Churchmouse

Queenie wrote:

Lard is rendered PORK fat.
Suet is made from rendered BEEF fat.

Dripping (as has been said) is the fat and meat juices from a roast. However, you can also clarify the fat to make white 'dripping' for cooking with.

Thanks for that clarification Queenie Now I think about it both my mum and my nan always referred to " beef dripping". I think I just thought that was the only dripping. I don't think they ever used any other type.

thriftlady_2

catowen wrote:

I prefer butter/lard/dripping as they tend to be natural products, whereas margarines have all sorts of things in them, and some have those dreaded hydrogenated veg fats!!!!!

Hear hear,I feel exactly the same way.However I tend to use olive or sunflower oil for frying and they're natural too.

My butcher sells lovely dripping and I occasionally use it for roasting spuds.If I make pastry I use half lard and half butter.The lard makes it really short and the butter gives a lovely flavour

BTW as Queenie and others have said lard is rendered pork fat and dripping is the fat that has dripped off a beef joint whilst roasting,although it can refer to other meats.You can buy blocks of dripping but they're not a patch on the real stuff off a joint.

gwinnie

Does anyone know what shortening is?