When I cook Grassfed beef I pour the drippings into a mason jar and store in the fridge. The drippings always separate into 2 layers. The top is hard and white and the bottom is a brown jelly like substance. I've re-used the top to fry other foods but am unsure about the bottom bits. What is the brown jelly on the bottom and can I use it for anything?!?!
asked byKelly_29 (5)
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on April 24, 2013
at 05:44 PM
I suspect that it's a protein-based jelly - basically geletin. When the tissue cooks some of the denatured proteins (collagen amongst others) is going to seep out in solution/suspension along with the fat. That it settles below the white fat layer further suggests it is water based.
I'd definitely use it - probably good for making stocks (for stews and casseroles) and the like - should have a good meaty taste! Failing that, the cat (or dog or ferret...) - if you have one - will love it!!