Definition: Drippings are the juices, marinade, melted fat, and browned particles that are in the bottom of a pan or skillet after cooking meats. They form the base of many sauces.
Also Known As: Brown bits
Examples: ...
Drippings do contain a lot of fat, since fat when exposed to heat tends to melt to a degree. Using pan juices is thus not without its faults even though it has many tasty virtues.
Defatting pan drippings is not a big deal. You can get a handy dandy gadget called a fat separator to do it for you (this device can help you cut fat and calories in all kinds of dishes) or you can do it manually.
Drippings - the fat, juices, and other residues separated from meat during cooking and left in the pan, or crusted onto the bottom of the pan.
drippings
The liquid and melted fat left from cooking meat in a pan.
Dutch oven ...
Drippings - The juices or liquified fats left in a pan after cooking meat or other food.
Drizzle - To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.
Drippings-Drippings are what is left in the bottom of a pan after roasting meat.
Drizzle-Pouring a liquid over food in a slow, light trickle.
drippings Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.
Drippings: The juices and fat that is collected from the pan of cooked foods, often used for gravies and sauces.
Dutch Oven: Large deep pots that are covered with a tight-fitting lid.
Drippings: Meat fat and juices that drip into the pan during roasting.
E
En papillote: French for "in a paper casing." Refers to a food in a parchment or foil wrapped.
Drippings: The melted fat and juices given off by meat or poultry as it cooks.
Drizzle: To slowly pour a thin stream of liquid, such as powdered sugar icing, in a random pattern over the surface of food.
Drippings - Fat and juices drawn and left from meat or poultry as it cooks.
Drippings
The fat and natural juice that drips from roasted meats
Du jour ...
Drippings - The juices and fat that gather at the bottom of a pan in which foods are cooked. These are used to form a sauce for the finished product.
Drizzle - To pour a liquid mixture in a fine stream over foods.
Drippings
The fat and meat particles remaining in a pan after meat has been roasted or fried.
Drizzle ...
Drippings:
The fat and liquid that result when meat is cooked.
Drippings: ...
Meat drippings (lard, beef tallow, mutton tallow) (USDA#04606)
Calories
889 ...
Drippings
The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.
Dritta di Moscufo ...
Drippings are the liquids and bits of food left in the bottom of a roasting or frying pan after meat is cooked.
Drizzle
Pouring a liquid such as as melted butter, olive oil or other liquid in a slow trickle over food.
Drippings
Juices and browned particles that collect in the bottom of the pan in which meat or poultry has been roasted; used to enrich and flavor sauces and gravies.
Drizzle ...
In drippings, saute onions until soft but not brown. Add corn and cheese to onions. Cook, stirring about 10 minutes.
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Add cream and seasonings. Top with bacon and heat until bubbly.
Pour drippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups. Heat dripping to boiling in saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Caramelized drippings left in a pan after roasting or sautéing. Generally where much of the flavor of a particular dish originates.
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Put the meat drippings in a saucepan over low heat. Mix the flour gradually into the meat drippings. Then slowly add the milk. Make sure you continue to stir the mixture. If you don't stir it, the milk could scald or boil over.
Ingredients: pan drippings, all-purpose flour...
162 Reviews
Prep Time:5 mins ...
Baste means to put drippings, butter or marinade over food while cooking. Usually meats or vegetables. This can be done with a spoon, basting brush, suction squirter.
Saute ...
Ingredients: grease drippings, flour, Salt, pepper, milk
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Baste To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. In addition to adding flavor and color, basting keeps meats and other foods from drying out.
A few of the points to consider favoring the use of aluminum foil include: It is a metal-based product so it acts as an effective vapor barrier to keep liquids and drippings off pan surfaces.
Drippings: The juice and fat left in a pan after roasting or frying meat or poultry.
Dust: To sprinkle lightly with flour or sugar.
Fillet: A piece of meat, poultry or fish without bones.
To pour drippings, fat, or stock over food while roasting.
Batter
A mixture of flour and liquid.
Bavarian cream
A molded cream is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream.
To baste To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents foods from drying out. Bavarois This is an anglaise that is set with gelatine. Beetroot purée A puree made with beetroot, cream and port.
baste: to keep food morst and flavorful by brushing prepared^ sauce, pan drippings or other liquid over the surface of the food while cooking.
roux Pronunciation: ROO Notes: This is a thickener that's made from equal weights of flour and a fat, like butter or meat drippings. It's especially good for thickening rich, hearty stews and gravies.
Add mushrooms and onion to drippings remaining in skillet. Cook and stir over medium heat 5 minutes or until onion is soft. Add garlic; cook and stir 30 seconds.
A roux describes a mixture of equal amounts of fat (butter, meat drippings, or fat) and flour, which are cooked together at the very start of the recipe before any liquid is added. It is used as a basis for thickening sauces.
Pour beef and the drippings into a crockpot. Add the carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, and mushrooms. Cover and cook on low for 10 hours.
To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.
Bay Leaf ...
Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings.
3 tablespoons vegetable oil, olive oil or bacon drippings
2-3 cloves of garlic, minced
3 tablespoons flour
1 teaspoon ground oregano
2 tablespoons chile powder (Ancho chile powder, if you have it) ...
A beefsteak sprinkled with black pepper, sautéed in butter and served with a sauce made from the drippings, stock, wine, and cream. Also refers to a Chinese stir-fry of steak strips, green peppers, and onion cooked in soy sauce.
When you baste, you are bathing the outside of the meat with butter, pan drippings or a flavorful sauce during the cooking process. While this can help to keep the roast moist, it also lowers the cooking temperature in the oven when you open it.
Puddings are classed as those served with meat, such as Yorkshire pudding (batter baked under the meat or in the drippings), or which form the meat course, such as Sussex pudding (a large dumpling filled with meat instead of fruit), ...
Baste- To moisten foods during cooking with pan drippings or a special sauce to add flavor and to prevent drying.
Beat- To make a mixture smooth by adding air with a brisk whipping or stirring motion, using a spoon or an electric mixer.
Step 4. A dark roux can be made with butter, drippings, or pork or beef fat. Cook for 15 to 20 minutes or until the roux is the color of chocolate. This dark, nutty-flavored base is essential for dishes like gumbo.
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Render: To melt fat and clarify the drippings for use in sautéing or pan-frying.
Ring-top: A flat-top with removable plates that can be opened to varying degrees to expose more or less direct heat.
baste: To add flavor and moisture by brushing food with pan drippings, fat, or a seasoned liquid while it cooks.
beard: A small weedy protrusion on a mussel that needs to be removed before preparing and eating the mussel.
Picatta - Veal or chicken cooked in lemon, parsley and pan drippings
Pico de gallo - Relish of peppers, cucumbers, onions, jicama and seasonings
Poivre, au poivre - French for "pepper" ...
To brush food as it cooks with butter, meat drippings, or stock. Basting keeps baked or roasted foods moist.
bechamel sauce ...
Moistening foods during cooking (usually roasting, broiling or grilling) with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor.
Batonnet
Foods cut into matchstick shapes of 1/4" X 1/4" X 2".
The dark brown bits of meat left behind from the high heat cooking are called "fond" and are as intensely flavored as pan drippings from roasted meats.
Bacon, a cut of pork from the flank or back, is cured and sometimes smoked, then cut into strips. The best bacon has more lean meat than fat. Leftover drippings are often used as fat for sauteing and in dressings.
See recipes featuring Bacon ...
baste: to moisten foods as they cook, to avoid burning, and to give them more flavor. Meats and poultry cooked in dry heat sometimes are basted, using either pan drippings or cooking oil applied with a brush or a bulb baster.
BASTE : To moisten meat or other foods while cooking also adding flavor and to prevent it from drying. The mixture for basting are usually melted fat, meat drippings, fruit juices or sauce.
Biscuit are often eaten with butter and jam or jelly or as part of a dish called biscuits and gravy which consists of biscuits covered with small pieces of loose sausage and with a white gravy made from sausage drippings.
in a sealed, underground pit, usually wrapped in maguey or sometimes banana leaves. Often the meat is placed on a grill over a cauldron filled with water, vegetables, beans, chickpeas, herbs and spices to create a soup, flavored with the drippings.
(hard wheat), breads with bran or sprouts, breads with bread crumbs, or as flat as a sheet of music, called literally carta di musica in Italian or pani carasau in Sardinian, or pani guttiau, a "sheet of music" bread rebaked with olive oil drippings.
A generous rub of salt and pepper gives a very nice taste. The turkey can also be seasoned with an injectable marinade. Fried turkeys cannot be stuffed, nor do they provide drippings or broth for gravy.
lutefisk (Scand. ) Dried cod soaked in a Iye bath of potash, eaten with cream sauce or pork drippings.
 See also: Cooking, Flavor, Sauce, Flour, Roast
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