Sentence examples for meat drippings from inspiring English sources

The yogurt mixture is so creamy and delicious that I like to double the quantity and just broil the chicken so I can use the cooked sauce and meat drippings to top cooked rice.

Popovers — so named for the way the batter often rises up and over the sides of its molds — grew out of English Yorkshire pudding, except that the former is mostly made with butter and the latter with meat drippings.

"The bishop was a modern man," the priest reflects, "and what can you do, against a modern man?" Angwin's answer is to retreat further into religious minutiae, losing himself in canonical puzzles: May meat drippings be used to fry fish on Fridays?

Once you've cleaned that up, collect the jar of non-descript meat drippings that's been in your fridge for six weeks.

But the taste of melting fat and the crunch of crispy, fried muscular tissue, with just a hint of spice and meat drippings, played out against that horse pasture background, forces a concentration and appreciation I don't often experience in meats.

Therefore the variable solid fat was generated as described by the U.S. Department of Agriculture: all excess fat from the milk and meat and beans and solid fats added to foods in preparation or at the table, including cream, butter, stick margarine, regular or low-fat cream cheese, lard, meat drippings, cocoa, and chocolate [ 19].

Finally I grabbed a piece of meat and the television cameras caught up with me, and I did an interview for 10 minutes with the meat dripping onto my hand".

For many years particularly to those smokehounds trapped in the northeast, or some other benighted and barbecue-deprived corner of the world, forced by cravings to order a rack of baby-back ribs in a middle-of-the-road, non-barbecue establishment, only to be presented with spongy, tasteless meat dripping with smoky ketchup this danger has long seemed especially perilous.

It's a difficult thing to do right in a restaurant, unless the restaurant's raison d'être is BBQ; these guys start smoking in the middle of the night, and keep the place open only until the meat runs out (which, in the South, often means mid-afternoon!) The results, at a great BBQ place, are spectacular: smoky meat, dripping with fat and juice, crazy tender.

If you try to make the roux with the meat stock (drippings) the water in the drippings... yes, there is almost always substantial water in the drippings, and they will get you every time.

Create a glaze that sticks to the meat without dripping or add small amounts of honey, or dehydrated honey, to your flavor in order to decrease your chances of a mess.