The Lemon Fool

I boiled up some big beef bones for broth yesterday. I had half of the broth yesterday which was delicious...as the base of a chinese style noodle soup.

Today I have the rest of the broth, which I intend to freeze but on top is about a inch of the most beautiful off white beef dripping. It looks too good to throw away. Any ideas what I should use it for?

John

As a kid, we used to have a bowl of beef dripping kept in the fridge. The lower half was a dark, rich jelly (at fridge temperature). The top would form a white solid.

The white fat was great for frying (mushrooms etc) whilst the jelly was fantastic spread on buttered toast.

I'd not recommend it as a daily treat (unless your pension is underfunded) but for occasional epicurean delights, it's hard to beat.

VRD

Have it on toast.

TJH

vrdiver wrote:As a kid, we used to have a bowl of beef dripping kept in the fridge. The lower half was a dark, rich jelly (at frifge temperature). The top would form a white solid.

The white fat was great for frying (mushrooms etc) whilst the jelly was fantastic spread on buttered toast.

I'd not recommend it as a daily treat (unless your pension is underfunded) but for occasional epicurean delights, it's hard to beat.

VRD

That is exactly what I have, here it is in all its loveliness:

Please don't make me drool over my keyboard!

VRD

(Vegetarian for 26 years...)

Just tried mushrooms fried in the dripping...mmmmm!

John

Frankly, beef dripping is the *only* way to make fried bread.....

Mel

Deleted by ten0rman

I remember as a youngster having beef dripping on bread, and in my late teens taking bacon, egg & a lump of beef dripping to work to cook for lunch. Then ...

50 years later, I had a mild heart attack, followed by two stents inserted. The cardiac specialist nurse who came to see me on first day remarked that this had probably been building since my late teens!

To be fair, beef drip wouldn't have been the sole cause of the problem, but it, and the daily buttered toasted teacake, and in winter the fried egg on buttered toast for tea probably would not have helped. And neither would the fried bread!

But we didn't know back then.

Cheers,

ten0rman

redsturgeon wrote:Any ideas what I should use it for?

I'm told that chips fried in beef dripping are the Holy Grail for fish and chips gourmets! No personal experience, sadly.

Clitheroekid wrote:I'm told that chips fried in beef dripping are the Holy Grail for fish and chips gourmets! No personal experience, sadly.

At least until the mid nineties, when we moved, our local village chippy used a mix of beef dripping and lard for frying. And yes, the results were superb.

staffordian wrote:

Clitheroekid wrote:I'm told that chips fried in beef dripping are the Holy Grail for fish and chips gourmets! No personal experience, sadly.

At least until the mid nineties, when we moved, our local village chippy used a mix of beef dripping and lard for frying. And yes, the results were superb.

Oh yes, we used to have our holidays in Suffolk, usually Southwold but sometimes a bit inland, and then later - Wangford.

Of course, Mark's in Southwold is an excellent Fish and Chip shop, as is the Harbour Pub (who used to serve them wrapped in newspaper)* but we used to clamour to be taken to the one at Wrentham which cooked the chips in beef dripping. Oh my god, there is nothing like it, it is fabulous.

My parents now live in Southwold. I don't know if Wrentham still does its chips in beef dripping but somehow I doubt it.

Mel

* there is a new fish and chip shop as well now but as far as I know the parents have not yet ventured into this young pretender.

Just after the War my tea was often bread and dripping. I always cook my roast potatos in dripping, nothing is so good.

And amazing but true, it's actually good for you (well, sort of).

It must be true, as it's in the Daily Mail - http://www.dailymail.co.uk/femail/artic ... think.html

Back in the 1950s, we used to meet regularly at George's Cafe in Oxford Market for a pint mug of tea and a round of dripping toast. The cafe is still there but it has changed somewhat.

We called ourselves the Carholme Club, after Lincoln Racecourse. Our College was, of course, very adjacent to the Market.

TJH

Clitheroekid wrote:And amazing but true, it's actually good for you (well, sort of).

It must be true, as it's in the Daily Mail - http://www.dailymail.co.uk/femail/artic ... think.html

From the article in the link:

half a teaspoon of dripping on a slice is easily enough

Followed by a photo of a slice of bread piled high with the stuff

I never throw any dripping or once used frying oil away, even the smallest scraps are used. Use it instead of oil or lard for shallow frying, sauteing, casserole making, etc. However, beef dripping is great with marmite on toast and makes great fried bread. And if anyone thinks that I am mad, just read "Eat fat, Grow Slim", as I did back in 1962 or so. I can still wear the suit I had made for my son's christening in 1986. The only problem I ever had with my waist line was when I partook of too much "chef's" beer allowance, or too much linzer tort from the pastry fridge.

john

Just had a slice of toast with beef dripping...that was good!

John

I'm green with envy, these days we rarely have a piece of beef big enough to produce any dripping worth talking about - sigh.

R6

In the same vein, does (or did as a child) anyone spoon up the semi-congealed blood left over from cooking beef or a leg of lamb? Salty but yummy.
And when I was young, beef dripping was the absolute best for cooking fried bread and a fried egg and fried mushrooms and.....; oh happy memories.