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More about Fat (meat drippings or lard) from Google Blogsearch:
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using dripping in cooking - ForumGarden
A lot of meat has been bred or trimmed to be low in fat these days, to be healthy. There are only two drippings for me, Beef and Pork, Pork dripping is unrefined Lard, you spread it thinly on white bread with a bit of jelly scooped from ...
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Maria's Farm Country Kitchen » Blog Archive » Cooking with Lard
I emailed my favorite meat website (heritagefoodsusa.com) to see if they sold it. They did, but wouldn't have any available till later in the week. Plus, they have what's called “leaf lard,” which basically means it's fat fresh from the pig .... My ancestors all used lard and lived a very long time. One of my favorite treats was bread dipped in the drippings from frying meat…usually in lard!!!! Shelbi. Jun 26, 2009 at 3:32 pm. I knew Dietrich's would have it :). Christine ...
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raggedy cottage and garden: Household hints and list of utensils ...
Try out the fat, and strain as carefully as you would lard or beef drippings, and it is then always ready for use. If concentrated lye or potash, which comes in little tins, is used, directions will be found on the tins. .... Two Russia or sheet iron dripping-pans; one large enough for a large turkey.—Two gem-pans with deep cups.—Two long-handled spoons.—Two spoons with shorter handles.—One large meat-fork.—One meat-saw.—One cleaver.—One griddle.—One wire broiler. ...
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Elizabeth David ~ Spanish Cooking ~ An Original Article » Rod Collins
ONE hears a good many travellers tales about the terrors of Spanish Cooking: the rancid oil, the charred garlic, the tough meat; but there are, of course, plenty of places in Spain where the food is good and interesting, and where one may eat ... We do occasionally get pork in England which yields a good quantity of fine lard, and the season for geese will soun be here. Keep the fat. carefully strained, and on no account mixed with any other dripping, in covered bowls; ...
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raggedy cottage and garden: Eggs, Cheese and Breakfast Dishes
Take out, wipe dry, and lay in a hot frying-pan, in which has been melted a tablespoonful of hot lard or drippings. Turn often. As soon as brown they are done. If gravy is wanted, stir a tablespoonful of flour into the fat in the pan; ... The English hash is meat cut either in slices or mouthfuls, and warmed in the gravy; and the Southern hash is the same. A genuine hash, however, requires potato, and may be made of any sort of meat; cold roast beef being excellent, ...
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There Would Be Less Obesity With Low Fat Cooking | Healthy Cooking
I buy a chicken at the weekend, roast it and we get roast one night, use the rest of the meat for risotto the next night and boil the bones for soup another night. All for a fraction of the price of ready made food. It healthier and tastes so .... They used lard, dripping, butter, lots of suet, and plenty of other fat filled ingredients that we would go nowhere near today. They did however live more active lives so burnt it off better. Today we have so many more options. ...
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Another Bend in the Road: Real Food
I consider good fats to be olive oil, lard and dripping :) ...lard's fat is also mostly monounsaturated, which is healthier than saturated fat. And even the saturated fat in lard has a neutral effect on blood cholesterol. ... Eat red meat - it's fine, it's full of iron, good for you! Just don't eat half a cow a week. We eat far too much meat in the Western world. But we do need protein each day, our bodies are more satisfied when there is proteins involved. ...
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Age Old Traditional Yorkshire Pudding Recipe | QuickMealsForOne.com
2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat. Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in ... The first known Yorkshire Pudding Recipe was published in 1737 in 'The Whole Duty Of A Woman' and named 'A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding. ...
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Dumneazu: Secrets of Gypsy Cuisine.
If there is anything that can be called "Gypsy cuisine" it is a love of fat meat and paprika grease. Given that most Roma spent the last few centuries in dire poverty, meat was often uncommon, and the available cuts were often the cheapest. And the fattiest. ... They offered me a platter and knowing the Romani aesthetic, I forked up the fattiest, greasiest piece on the plate, to which Mrs. Toni offered a gravy of a pint or so of lard drippings from the pan. ...
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Fat - Food Blog - BBC Good Food
Are you a lard or dripping fan? What is your favourite recipe that just wouldn't be the same without fat? Or does the mere idea of a nice sizzled piece of pork fat make you shudder? Post a comment ... for example. the texture makes me want to throw up! the thought of of the fat on cooked meat is similarly disgusting to me. but having said all that, fat as a cooking ingredient is pretty unbeatable. baking without butter is unthinkable, and grilled sausages are just a ...
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The Facts on Fat
Too much of this kind of fat raises blood cholesterol (LDL or bad cholesterol) and is highly correlated with increased risk of heart disease. Avoid ingredients labelled as animal shortening, coconut and palm oils, lard, dripping, ...
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