What do you do with your foil drippings? (2024)

FAQs

What do you do with your foil drippings? ›

These “leftover” juices and oils contain major savory flavoring power and can be used just like butter and vegetable oil to sauté a side of leafy greens or add that extra-crisp texture to roasted spuds.

Fat harvested from drippings can be stored in an airtight sealed container then placed into a refrigerator. It can stay fresh and edible in the fridge for about seven weeks, after which it can go bad. But if you want to keep it longer, the freezer is the best option.

Separate the fat from the juices after juices cool fat will come to top or use a separator. Disregard the fat. Place juice in plastic bowel and place in freezer. Juice can be added to soup and if cooking mushrooms for stakes you can add juice to help intensify flavor.

Remove and discard the solid fat with a spoon. You are left with a jelly like substance that is very tasty and can be added back into the meat once it is pulled to juice it up.

Throw it in the trash

Toilets, sinks, and floor drains are all off-limits as gluey oils and animal fats will destroy your plumbing. Instead, turn to your garbage can. Cooled, solidified oil can be thrown in the trash once it is placed into a sealed container.

Uses: In the past, dripping was served as a spread and 'bread and dripping' was considered to be a real treat after the traditional Sunday roast. Nowadays it is used mainly as a cooking fat - either for shallow frying meat, as a roasting fat for potatoes or to dot over a joint to keep it moist during cooking.

Officially, considering food safety guidelines, I should really say that you could keep it in a sealed container in the fridge for about a week. But unofficially, providing it has been stored in a cold part of the fridge, in a clean sealed jar, we would keep it for a month for cooking.

Is pork dripping good for you? ›

Pork dripping also contains conjugated linoleic acid (CLA), a beneficial fatty acid linked to improved heart health and reduced inflammation. Embrace the culinary traditions of the past and elevate your cooking with pork dripping, a flavourful and nutritious addition to your kitchen.

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.

You can follow almost any recipe for gravy and just add the drippings from the smoked turkey. To collect the drippings, place a large drip pan filled with a liter of water, beer, wine, or juice underneath the turkey while it is cooking.

Often, you can correct the smoke level by adding an ingredient that was not included in the recipe. For instance, if your smoke flavored food involved a vegetable for a soup, find an ingredient in the soup recipe that has not been used. This may be cream, sugar or vinegar.

This smoked vegetable recipe can be made with your BBQ or Traeger, or just roasted in your oven with a little added liquid smoke to get that smokiness flavor. The veggies come out so delicious and they're the perfect base for a yummy vegetable soup.