is it frugal to eat the fat and juices from roast pork

Goldiegirl

JIL wrote: »

Yes it is frugal, and also a sign of the times your dad was brought up in.
My dad, when I was young used to have his sandwiches for work made out of it. That was after the roast potatoes had been made with it. He even saved bacon fat to pour over his potatoes.

My dad used to love bread and dripping.

But not something I've ever been moved to try

peachyprice

The juices get used for gravy, I only buy pork loin, so no fat to keep.

theoretica

The juices make great soup too, an great waste to throw them away! I use some of the fat for cooking in but usually have more than I want.

Steve059

Not only frugal, but also delicious.

Floss

Bread dipped in the warm juices from a joint - essence butties in our house when I was a kid! 2 slices of bread would be dipped in - 1 cut into 2 for mum & dad, 1 cut into 4 for the kids!

I haven't saved dripping for quite some time (mainly because we rarely have a joint as there's only 2 of us) but always have toast & dripping when I do, its scrummy!

cheerfulness4

I love the dripping from all meats bar lamb. Chicken dripping is lovely, too. Especially delicious if we've cooked it with lemon, garlic and thyme.
Mainly I eat the jelly on toast with just some of the solidified fat to replace butter.

BJV

My Oh is a chef and the most flavor is from the juices. Think he would kill me if i did not put them in a sauce. Not so sure I could east the fat personally but the juices are almost like super concentrated stock cubes and makes the best gravy ever.

mrsmortenharket

I don't know how to save the fat so I put it in a mug and then throw it away. There is hard stuff & jelly.

What do I do?

cheerfulness4

The jelly can be gently spooned into another cup and used in gravies or on toast with a little of the 'hard stuff' (fat).

Both will keep in the fridge for a few days or freeze in little pots.

Fruball

honeythewitch wrote: »

Healthwise, there is no difference in dripping on toast and ordinary butter or margarine.

Margarine is not comparable to natural fat and natural butter

Natural fat dripping is perfect for cooking with and much healthier as it hasn't been chemically altered and doesn't deteriorate at high temps. A lot of info is out there but here is a snippet I found http://wellnessmama.com/2193/why-you-should-never-eat-vegetable-oil-or-margarine/

I have stopped using these oils and use dripping, duck fat, lard and butter for cooking The taste is sooooooooooo much better too!