Dripping
Dripping
Dripping (pronunciation: /ˈdrɪpɪŋ/), also known as beef dripping or, more rarely, pork dripping, is a type of animal fat obtained from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow, and schmaltz.
Etymology
The term "dripping" comes from the Old English dryppan, meaning "to fall in drops", in reference to the method of collection. The fat is rendered down, typically by slow cooking or by the dry heat of an oven, and the liquid fat is collected as it drips off the meat.
Usage
Dripping is traditionally used in a variety of cooking methods, including roasting, frying, and baking. It is also used as a spread, similar to butter, particularly in the United Kingdom and Ireland. In recent years, it has seen a resurgence in popularity due to the trend towards traditional cooking methods and ingredients.
Related Terms
- Rendering (animal products): The process of melting down animal fats.
- Suet: A type of hard fat around the kidneys and loins in cattle and sheep.
- Lard: A semi-solid white fat product obtained by rendering the fatty tissue of the pig.
- Tallow: A rendered form of beef or mutton fat, primarily made up of triglycerides.
- Schmaltz: Rendered chicken or goose fat used for frying or as a spread on bread in Central European cuisine.
External links
- Medical encyclopedia article on Dripping
- Wikipedia's article - Dripping
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