Drippings
Drippings
Drippings (/ˈdrɪpɪŋz/) are the natural juices and fats that are rendered from meat or poultry during cooking.
Etymology
The term "drippings" originates from the Middle English word "drippen", which means to fall in drops. It has been used in the context of cooking since the 15th century.
Usage
In cooking, drippings are often used to add flavor to gravies, sauces, and other dishes. They are typically collected in a drip pan or roasting pan and can be stored for later use.
Related Terms
- Rendered fat: The fat that has been extracted from meat or poultry during the cooking process.
- Gravy: A sauce made from the juices of cooked meat, often thickened with flour or cornstarch.
- Roasting: A cooking method that uses dry heat, often in an oven, to cook meat or vegetables.
- Basting: The process of moistening food, often with its own juices or a marinade, during cooking to prevent drying out and add flavor.
Health Considerations
While drippings can add flavor to a dish, they are high in saturated fat and should be used in moderation. Some people may choose to skim off the fat from the drippings before using them in a recipe.
External links
- Medical encyclopedia article on Drippings
- Wikipedia's article - Drippings
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