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Grassfed pan drippings?

Answered on August 19, 2014
Created April 24, 2013 at 3:39 AM

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?!?!

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on May 27, 2013
at 03:03 AM

That jelly stuff is the sought-after gelatin we love in our bone broth. Eat it! Add it to soups, steam veggies in it, etc. it will liquefy on reheating and you can drink it. GOod for your joints.

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2 Answers

1
2f1cf1541f6d46aa933ebdcdf84bec2a

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!!

0
89985542ffc00c296552951369fe809a

on April 24, 2013
at 04:22 AM

You can use it along with the top layer. No need to neglect it! Both layers came from the same place after all!

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