Definition

Noun (plural form, used with a plural verb) 1. The fat and juices that fall from meat during cooking: The liquid fat and meat juices that naturally exude and fall away from roasting or frying meat.

Usage

• The word is almost exclusively used in its plural form, "drippings."
• It is an uncountable noun referring to the substance as a whole, not individual drops.
• It is commonly associated with traditional cooking, especially roasting meats like beef, chicken, or turkey.

Examples

• "The cook used the drippings from the roast chicken to make a rich, flavorful gravy."
• "Pour the drippings from the pan into a bowl to separate the fat from the juices."
• "For the best flavor, baste the turkey with its own drippings every thirty minutes."

Advanced Usage

• "Pan drippings": A more specific term emphasizing that the fat and juices are collected in the cooking pan.
  • Example: "Deglaze the pan with wine to lift the fond and incorporate it into the pan drippings for the sauce."

Variants and Related Words

• Dripping (noun, uncountable): Can be used synonymously with "drippings" but is less common in modern culinary contexts for this specific meaning. More generally, "dripping" can refer to any liquid falling in drops (e.g., water dripping from a tap).
• Drip (verb): To fall in small drops.
• Fond (noun): The browned bits of food that stick to the bottom of a pan after searing or roasting, often dissolved using the drippings to make a sauce.

Synonyms

• Cooking fat
• Meat juices
• Renderings (specifically for fat that has been melted out)

Related Phrases

• To save the drippings: To collect and reserve the fat and juices for later use.
  • Example: "Always save the drippings; they are gold for making soups and sauces."
• To skim the drippings: To remove excess fat from the surface of the collected juices.
  • Example: "After chilling, skim the solidified fat from the top of the drippings."

Noun

1. fat that exudes from meat and drips off while it is being roasted or fried