Beef dripping is a traditional way of preparing food with an excellent flavour using 100% natural and non-allergenic ingredients. 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. But before we get into the detailed Britannia Beef Dripping review the most obvious place to start with is what the manufacturer, retailer or brand have to say. Description from Waitrose/Britannia Refined beef dripping not only has a high smoke point of 210°C, but has a very long frying life outperforming vegetable oils and fats. The frying performance of fats and oils is variable when these products are subjected to the conditions used for deep frying but can be determined by Rancimat analysis. This test measures oxidation stability of natural fats and oils. Fat is fried at 120°C, a lower temperature than used during deep frying (170-180°C). Eventually the fat molecules are split into volatile organic acids, which are carried in the air stream, and the charged species are detected by electrodes. It can be seen that beef dripping has high oxidative stability compared with vegetable oils.

Only beef sourced from selected Scottish farms that adopt the best practice in animal welfare can be called Scotch Beef PGI. Go to tgr.ph/scotchbeef to find out how to prepare delicious, healthy meals from this premium food. Make delicious dishes out of every last bit of your selected cut of Scotch Beef, from cottage pie to beef tea Our grandparents knew a thing or two about thrifty home economics and would never dream of wasting good food. In many households a Sunday roast was a luxury so leftovers were always put to good use: beef sandwiches, cold beef and potato for Monday supper or maybe even a midweek cottage pie. Although dripping can be made from any beef fat, in her book, Forgotten Skills of Cooking, Darina Allen says “the best beef dripping is made from the fat that encases the beef kidney”.And as Darina Allen writes “there is a considerable and distinct difference in the feel and smell of well-reared meat.” Scotch Beef – always a cut above

This dripping, technically known as suet, keeps in the fridge for months and can be used to deep fry up to five times provided it is strained through a fine sieve after each use. It adds fabulous flavour and texture to dumplings or suet pastry and supreme steak and kidney pudding.In fact, to many people this is what the mention of dripping will conjure up, as it does for my mum: furtively mopping up the fatty-meaty juices with bread as the roast rests and the table is laid. There are less roguish ways to enjoy this more casual of drippings, however. Don’t judge it until you have tried it as it is full of delicious beefy flavour. But what exactly is it? Dripping is fat rendered (melted) at low temperature to separate it from connective tissue and meat. Warm, it’s a clear liquid, free of impurities. At room temperature it solidifies. Place the two flours and the salt in a mixing bowl. Cut the butter into small pieces and rub through the flour. Cut the dripping into 1cm cubes and toss these through the flour. Beat the water with the yolks to combine, then stir this through the flour with a fork until it forms a dough in the bowl, adding a little more water if needed, then either transfer the doughy mass to a plate or leave it in the bowl for 30 minutes.