Dripping / fat

Gers

I recently wanted to buy some dripping though left it too late to get to a proper butcher and found that my local supermarket didn't stock it.

This got me thinking back to my childhood / youth. My mother would have a jug which she used to store fat from meat cooking. Everything which drained out of meat would get poured into it and then resused when needed.

It's something I may do now myself - or give it to the birds.

Does anyone else do this kind of 'saving'?

PollyWollyDoodle

I don't do it because I very rarely have a roast these days, living on my own it isn't something I cook. However my mum had an old pudding bowl that was used for exactly that purpose. She would scoop a bit out to fry things (cooking oil didn't exist in those days :rotfl:) and we'd sometimes have a bit on toast, with salt - delicious. The jelly at the bottom was particularly sought-after!

trailingspouse

Yes, I have a bowl of fat from cooking the goose at Christmas - makes wonderful roast potatoes, but I'm also going to use it for roasted veg in general just to see how it goes.


The brown jelly makes a wonderful base for gravy, soup, and so on. You'll never want to use a stock cube again.

Gloomendoom

We do it too. Very little goes to waste in our house.

maddiemay

I don't often cook a joint, but when I do I save the dripping in jars in the fridge, I also add the fat left from chops and the high quality butcher's sausage when we have any, lovely for roasting the veg. Sadly I don't think my digestive system could cope with dripping toast these days, wouldn't taste as good on GF bread anyway:(

lollipopsarah

I get dripping from my local supermarket (in the pastry/butter fridge)which I use and after roasting I keep the fat in a bowl in the fridge to use next time for roasties (if hubby doesnt useit on toast).
I only keep beef or lamb dripping but if you do a chicken you can use the jelly as a stock for a asoup or casserole, yummy.xx

Gloomendoom

I like to keep bacon fat too. Smeared very thinly, it makes a very tasty spread on toast.

Gers

Thanks for the replies - I'll keep doing it.

Goose fat was known in our house as 'schmalz' (DM is German) and spread on toast. Never to my taste when used that way though DM really enjoyed it.

I've also got chicken jelly in the fridge ready for soup.

elsien

Dripping on toast with the toast toasted over an open fire. Now that takes me right back to weekends with the grandparents.

t14cy_t

I save any fat left over from cooking meat!!

Primrose

Yes, we have a dripping bowl kept in the fridge although we don,t often have a joint of meat with only two of us. Duck and goose dripping is especially delicious and we fight for equal shares on toast the next day. Delicious ! Chicken juice is thinner and we don,t kept that for roasting potatoes. You can buys small jars of goose fat in supermarkets or butchers shops for roasting potatoes if you dont generate your own.