Tillie Doyle
Collecting pan drippings is an essential step in cooking, especially when making gravy. Pan drippings are the juices and fat released from meat as it cooks, and they are full of flavour. To collect them, a drip pan is placed between the grill's grate and the heat source to catch the drippings. These drippings can then be used to make gravy, sauces, salad dressings, or even be added to soups and mashed potatoes. When making gravy, a thickener like cornstarch or flour and butter is added to the drippings, along with seasonings and aromatics. The process of collecting and using pan drippings ensures that no flavour is wasted and adds depth to your dishes.
| Characteristics | Values |
|---|---|
| What are pan drippings used for? | Making gravy, sauce, salad dressing, soup, rice, etc. |
| How to collect pan drippings? | Use a metal or plastic spatula to scrape drippings into a jar. |
| How to store pan drippings? | Store in a tall, narrow jar in the refrigerator. |
| How to use pan drippings? | Heat the drippings, add vegetables, broth, butter, flour, etc. |
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What You'll Learn
Use a drip pan to collect the drippings
Drip pans are an essential accessory for barbecues and grilling. They are small plastic or metal containers that are placed between a grill's grate and the grill's heat source or coals. The goal of a drip pan is to collect the fat and drippings from the meat being cooked, preventing the liquid from dropping into the hot coals and causing flare-ups, and creating an even cook.
Drip pans are also useful for keeping your grill clean, making grease and drippings easy to manage. They also allow you to infuse your meat with extra flavour and make delicious gravy from the collected meat drippings.
To use a drip pan, simply place it between the grill's grate and the heat source. Fire up your grill and choose your meat, remembering that high-fat meats like steak or beef will produce better results. Once you've finished cooking, you can collect the drippings in a jar or other container and use them to make gravy or other sauces.
When collecting drippings, it is important to remove the layer of fat that will form on top. This can be done by skimming it off with a spoon or by hardening it and removing it later. You can also strain the drippings to remove any chunks of herbs or meat, creating a smooth gravy base.
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Scrape the drippings into a container
When preparing a roast, it is important to collect the drippings to create a flavoursome sauce or gravy. This can be done by scraping the drippings into a container.
Firstly, you will need to remove the roasted meat from the roasting pan and place it on a cutting board or plate. Then, using a rubber spatula, carefully scrape up all the drippings, including the browned bits, into a container. It is important to act quickly as the drippings will begin to cool and solidify, making them harder to scrape and pour. If the drippings have already cooled and solidified, you can loosen them by pouring a small amount of boiling water into the pan. You can also use a wooden spoon to scrape up the drippings, ensuring you get all the flavourful browned bits.
When scraping the drippings, be sure to wear an apron and pour the drippings away from your body to avoid any spills. It is best to pour the drippings into a medium-sized container first, especially if using a narrow jar, to avoid spills. A tall, narrow jar is ideal for storing the drippings as it minimises the surface area exposed to the air, keeping the gravy fresh for longer.
Once you have scraped and collected all the drippings, you can then begin the process of making your gravy or sauce. This usually involves creating a roux with butter and flour, adding the drippings, and seasoning to taste.
Remember, collecting pan drippings is a simple yet important step to enhance the flavour of your meal and create a delicious sauce or gravy.
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Remove the fat from the drippings
When making gravy from pan drippings, you will notice that the fat from the drippings will rise to the top. To remove the fat, you can use a spoon to skim it off. This step is important to prevent your gravy from becoming slick and greasy. If you don't have a fat separator, there are alternative methods to separate the fat from the drippings.
One method is to use a plastic bag. Place a large resealable plastic bag inside a large bowl. Pour the drippings into the bag, seal it, and let it stand for several minutes. The fat will rise to the top. Carefully lift the bag over a cup or bowl and cut a small hole in the corner. Let the drippings pour out into the cup, being careful to stop before the fat reaches the opening. Dispose of the fat and bag together.
Another method is to use a drip pan. Drip pans are stainless steel containers that are placed between the grill's grate and heat source to collect the fat and drippings from the meat. This prevents the liquid from dropping into the hot coals and causing flare-ups, creating an even cook. Once you have collected your drippings in the drip pan, you can move them to the stovetop. Make sure to include the charred bits as they can add a flavorful punch to your gravy.
If you are making gravy, you can also use a fine-mesh strainer to remove the drippings after the gravy comes together. This will help to create a smooth gravy, as most people prefer. Additionally, when making gravy, you can start by heating the fat from the pan drippings instead of butter to add flavor.
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Make gravy from the drippings
Making gravy from pan drippings is a straightforward process that can add a lot of flavour to your dish. The best gravy is made in the roasting pan, saving time and dishes while maximising flavour.
Firstly, you'll need to collect the drippings. When your roast is finished cooking, remove it from the pan and place it on a cutting board or serving platter. Cover it with foil to keep it warm. Then, use a rubber spatula to scrape up all the drippings from the pan. Be sure to get all the drippings, even the charred bits, as they can add a lot of flavour to your gravy. You can also add a bit of broth or water to the pan and stir as it simmers, scraping up any remaining bits.
Next, you'll want to strain the drippings to remove any chunks of herbs, meat, or other solids. Use a fine-mesh strainer or cheesecloth and strain the drippings into a clear container, like a glass jar or measuring cup. This will allow you to see the line of fat that forms on top of the drippings. You can then skim off the excess fat with a spoon, or if you have one, use a fat separator to make the process easier.
Now it's time to make the gravy. The most common method is to use a roux, which is a mixture of butter and flour. Melt 2 tablespoons of butter in a small saucepan or the roasting pan over medium heat. Once melted, whisk in 2 tablespoons of flour and cook, whisking constantly, until the roux is smooth and golden brown. This process will take about 5 minutes.
Once your roux is ready, slowly add the skimmed drippings to the pan, whisking as you pour. You can use a baster to suck up the drippings from below the layer of fat, or you can spoon off the excess fat before adding the drippings. Continue adding the drippings until they are all incorporated.
At this point, you can also add any desired seasonings or aromatics, such as garlic, wine, or fresh herbs. If you want a thicker gravy, you can add a slurry of cornstarch and water to the mixture. Bring the gravy to a simmer and cook for an additional 5 minutes or until thickened to your desired consistency.
Finally, strain the gravy through a fine-mesh strainer to remove any remaining solids and ensure a smooth texture. Serve your homemade gravy alongside your roast, mashed potatoes, or any other side dish. Enjoy!
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Use the drippings to flavour other dishes
Pan drippings are an excellent way to add flavour to your dishes. The juices that accumulate at the bottom of the pan when roasting, frying, or sautéing meat are called drippings or pan juices. They are a combination of meat blood and excess fat that drops from the meat as it cooks.
Drippings can be used to flavour rice, soups, vegetables, casseroles, sauces, and gravy. For instance, if you're making chicken piccata, you can add mushrooms and other vegetables into the pan drippings to quickly cook and absorb the flavour. You can also use the drippings as a salad dressing—brighten it with a little lemon juice and toss it with a salad.
Drippings can be used to make gravy, which can be served alongside the meat. To make gravy, you can use a thickener like cornstarch or flour and butter, along with the pan drippings, chicken broth, and any desired seasonings and aromatics. You can also use a roux, which is a mixture of butter and flour, to thicken the gravy.
Additionally, drippings can be used to make sauces. Simply add a liquid of your choice, such as wine, water, or broth, over heat, and scrape the hardened dripping areas. You can then whisk vigorously to incorporate the drippings into the sauce.
Beef dripping, in particular, has seen a revival in recent times, with top chefs like Heston Blumenthal recommending it for crispy roast potatoes. It can also be used as a frying medium for fish and chips, adding a delicious beefy flavour.
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