Hot wet and dripping
Hello, my query is this. Lately I have been doing a lot of cooking using no additional oil or fat in the pan apart from the skin of the meat I’m choosing. The obvious question = why is this a new and exciting thing to me, given it’s bleeding obvious? The second thing is = omg!! The opportunities for dripping!!
Therein lies the question. So far I have a little clay dish with some chicken fat in it (which has been in my fridge since 12 Feb 2009) and RIGHT NOW I am cooking a duck. The duck is cooked skin side down on the lowest heat EVER for 15 mins, and then I will be left with even more fat to store: hurrah!!
QUESTIONS: 1. Will anything go badly wrong if I just pour the duck fat on top of the existing chicken fat?
2. How long can you store dripping for anyway? I have a vague memory of a tub of dripping living in the fridge when I was very small, I was kind of fascinated by it and it never seemed to get used..
3. Is the theory that you just continually keep topping up dripping with fat from yr meat something I have IMAGINED?
4. Is my quest for dripping gonna kill me somehow?
SKOOL ME DRIPPIN’.
If you could answer me within the next hour that wd be grebt as my duck is cooking RIGHT NOW and soon I will add the CABBAGE.
I am making simmered duck with cabbage and potato btw. Just in case you were interested. Oh come on, it’s better than the Goombay Dance Band, isn’t it. OR IS IT (yes).
Fat doesn’t go off!
What we have learned is that Freaky Trigger is poorly integrated into the real time web innit.
I would have answered your question except dripping is a mystery to me.
yo sarah i only ever collect bacon fat but i think it’s just fine to mix them all together!
another good place to ask this might be here -
http://howdidyoumakethat.com/forum/24
If fat doesn’t go off, why does butter go rancid? I think that I would not eat month old fat.
I am not saying this to be arsey btw, it is a genuine question!
Fat does go off, though it goes off slowly. Butter goes rancid because of the non-fat content however (butter’s fat content is only about 80%)
Oils go rancid too, just slower. Taste a year old olive-oil kept at room temperature Vs a newly purchased (as freshly made as possible) bottle.
butter is 20% meat