Question - Is lard and dripping the same thing?

Answered by: Joyce Murphy  |  Category: General  |  Last Updated: 23-06-2022  |  Views: 994  |  Total Questions: 14

Lard and dipping are two types of fats produced from animal products. These fats are used as cooking fat, shortening or spread. The key difference between lard and dripping is their source; lard is mainly produced from pig fat whereas dripping is produced from beef fat. If you ask any good chef they'll tell you that when it comes to making light, delicious, flaky pastry it has to be made using lard or dripping. Chef Chistof uses beef dripping to make a delicious puff pastry and lard for a lovely shortcrust which he uses to make an incredible pork pies. Suet (often beef) is made from the fat around the kidneys and other organs of animals (mostly beef and mutton). Don't confuse suet with dripping. Dripping is the cooled fat and juices remaining in the roasting tin after you've roasted a joint of beef. Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz. Ok, it's not exactly a 'health food', but dripping contains the same amount of saturated fat as butter (though it does have more calories; 889 per 100g compared with butter's 717), and because it has a richer flavour, usually less is required. But before you reach for that jar of dripping, consider the arguments.

Lard: If it doesn't make you squeamish, lard makes an incredible pastry crust. It chills nicely and doesn't break down under heat as quickly as butter. This makes for a relatively flaky crust if handled properly. While it's not as tasty as butter, it's flavor is still less bland than shortening or oil.

Using as little liquid as possible to bind the dough also helps to achieve a tender crumb. Shortcrust is traditionally made with a combination of lard and butter. Lard lends a superior shortness but lacks the flavour of butter, so we generally use all butter.

First, lard produces flakier crusts than butter. Butter begins to melt into the dough at a lower temperature; even the small amount of water present in butter may cause the dough particles to stick to one another rather than separate into the discrete layers that constitute a flaky pastry.

Butter is not a good substitute for dripping as it can't stand the high heat; it will burn on you. Even when cooked in oil, though, Yorkshires are still nice with some drippings from the beef spooned on them, but then that leaves you the challenge of having enough drippings for the gravy.

Lard is rendered PORK fat. Suet is made from rendered BEEF fat. Dripping (as has been said) is the fat and meat juices from a roast. However, you can also clarify the fat to make white 'dripping' for cooking with.

Preparation. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked goods that require increased volume. Strong white flour gives baked dishes a light, open texture. The flour is also favoured for making bread in bread machines.

Storage Hints. Good up to 9 months from when it was made, if kept in refrigerator. Store covered. It freezes well.

Instructions for Making Beef or Pork Drippings Remove any gristle or sinew from the fat. Place the pieces of fat in a frying pan and begin frying slowly. Pour this hot fat into the container you will be using to store it in. When the fat has cooked out as much as possible you will be left with some pieces of crisp fat.

How do I render beef fat into tallow or dripping? Cut the fat into small pieces. Process the fat in the food processor until it's minced. Place the pulverised fat into the slow cooker at as low a heat as possible. Leave to cook for 5 hours or until there are no solids left and the slow cooker contains only liquid.

Beef Dripping Recipes Savoury Mince on Beef Dripping Fried Bread. » View this Recipe. Mince Pies. » View this Recipe. Pork and Cranberry Sausage Rolls. » View this Recipe. Triple-Cooked Chips. Beef Dripping Roast Potatoes. Sticky roast parsnips, Chantenay carrots, glazed sprouts & apples. Beef Dripping Onion Rings. Dripping on toast with sea salt.

The use of beef dripping is a first choice for many fish and chip outlets. Animal fats are a key compound responsible for the excellent taste. By choosing beef dripping as a frying fat, the taste of potatoes and fried food is enhanced.

Lard used to used in baking, for frying, and as a substitute for butter. Then just use it wherever you would use butter. Spread the lard on bread the same way you would butter, add few shakes of salt, enjoy. If you want, you can also top the bread with slices of onions or chives (pažítka, pictured here).

History Cookbook: Bread and Dripping Bread and dripping. Fat and meat juices left in the roasting tin to cool. Scrape the dripping off the pan. Put the dripping in a jar or pot. Spread on bread. Sprinkle with a little salt and pepper.

Lard has about half as much saturated fat as butter, but about double the saturated fat found in olive oil. Saturated fat raises LDLs, the bad cholesterol, and lowers HDLs, the good cholesterol. It's associated with heart disease, hypertension, diabetes and obesity, but it is also vital to metabolism and cell function.