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Any chefs help me out ?
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"Quite a foodie but never heard of a dripping sauce.
Beef dripping is basically lard so what did sauce look and taste like? was a clear brown liquid and tasted of beef dripping lol"
Be happy to come round and show you  |
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"Quite a foodie but never heard of a dripping sauce.
Beef dripping is basically lard so what did sauce look and taste like? was a clear brown liquid and tasted of beef dripping lol
Be happy to come round and show you "
bet you would lol  |
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"Quite a foodie but never heard of a dripping sauce.
Beef dripping is basically lard so what did sauce look and taste like? "
Beef dripping is from cattle ??
Lard is from pigs ??
I know too much about the wrong things. Ha ha ha |
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By (user no longer on site)
over a year ago
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"Quite a foodie but never heard of a dripping sauce.
Beef dripping is basically lard so what did sauce look and taste like? was a clear brown liquid and tasted of beef dripping lol"
gravy |
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"Quite a foodie but never heard of a dripping sauce.
Beef dripping is basically lard so what did sauce look and taste like?
Beef dripping is from cattle ??
Lard is from pigs ??
I know too much about the wrong things. Ha ha ha "
I said "basically" for a reason.
It's not suet as that's the hard fat from the kidney region.
Dripping is the fats from everywhere else.
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You get a chateaubriand sauce. It’s made with wine but they use the juice from cooking the meat.
May I just add I have no idea how it’s made just have chefs in family and was with one when I read this and asked what it was lol x |
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By (user no longer on site)
over a year ago
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At a guess its most likely just pan juices.
This is what I do with steaks or pork cops.
Remove meat and keep warm (sorry  ), drain off most of fat from pan, put on high heat, and a splash of light stock, wine or even water, reduce, and scrape off crusty bits as they are flavour, add a teaspoon of mustard or red current jelly if wished... Now the important bit. Whisk in ice cold butter to emulsify. Be delicate and be gentle with a light touch (sorry once again  )
You can sieve to remove bits.
Michael. |
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"You get a chateaubriand sauce. It’s made with wine but they use the juice from cooking the meat.
May I just add I have no idea how it’s made just have chefs in family and was with one when I read this and asked what it was lol x"
we had the beef dripping one and a mushroom one but the beef dripping one everyone loved .
Im going to do chateaubriand for christmas dinner and have strict instructions i need to make the dripping sauce with it lol |
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"At a guess its most likely just pan juices.
This is what I do with steaks or pork cops.
Remove meat and keep warm (sorry ), drain off most of fat from pan, put on high heat, and a splash of light stock, wine or even water, reduce, and scrape off crusty bits as they are flavour, add a teaspoon of mustard or red current jelly if wished... Now the important bit. Whisk in ice cold butter to emulsify. Be delicate and be gentle with a light touch (sorry once again )
You can sieve to remove bits.
Michael. "
Thanks michael maybe this is how they do it only instead of the flavourings you've mentioned maybe they add the beef dripping .
Think im just going to have a go a few different ways till I get one as near to theirs as possible
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia.  "
lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
"
Contact Mitchell and butler direct and ask them
K x |
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
Contact Mitchell and butler direct and ask them
K x"
it wasnt at Mitchell & Butler lol |
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
Contact Mitchell and butler direct and ask them
K x it wasnt at Mitchell & Butler lol"
Mitchell and butler own Miller and Carter
K x |
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
Contact Mitchell and butler direct and ask them
K x it wasnt at Mitchell & Butler lol
Mitchell and butler own Miller and Carter
K x"
ah right I didnt know that thank K xx |
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
Contact Mitchell and butler direct and ask them
K x it wasnt at Mitchell & Butler lol
Mitchell and butler own Miller and Carter
K xah right I didnt know that thank K xx"
If you say it's to do with a dietary requirement they should tell you
K x |
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
Contact Mitchell and butler direct and ask them
K x it wasnt at Mitchell & Butler lol
Mitchell and butler own Miller and Carter
K xah right I didnt know that thank K xx
If you say it's to do with a dietary requirement they should tell you
K x"
they will probably end up asking me all sorts of questions lol |
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"You could try phoning the restaurant and ask. If they refuse to tell you, have a story prepared.....a food intolerance!!!
Failing that, you can’t go wrong with Delia. lol I tried googling it but their chef replied on tripadvisor saying they would never give out the recipe lol.
Contact Mitchell and butler direct and ask them
K x it wasnt at Mitchell & Butler lol
Mitchell and butler own Miller and Carter
K xah right I didnt know that thank K xx
If you say it's to do with a dietary requirement they should tell you
K xthey will probably end up asking me all sorts of questions lol "
Either what K said or say, you enjoyed it and want to try it at home.
I tend to ask when at the restaurant to the waiter/waitress and you will be surprised how many chefs are happy to come out their kitchen and speak to you |
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As others have said above almost all resturanteurs will share a recipe probably not the measurements but ingredients.
I cant really see dripping being in it as most sauces look to remove fats not add them..
most of the flavour in meats is in the fats fat end of fillet needs help maybe cooked in dripping or rested in it then a rich jus ports sherrys red wines bone marrow caremalised onions are the staples usually of these reductions making at home alot of the time isnt possible as the processes ar time consuming with many taking 24hrs plus. |
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By (user no longer on site)
over a year ago
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"I tend to use Google increasingly as a cookbook. Have had amazing results I must admit!yeah I have too "
The banana bread recipe on BBC recipe is amazing |
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By (user no longer on site)
over a year ago
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i can pass you a copy of my late grans cookbook..... apart from the classics, some of the recipes were obviously at the invention of microwaves... there is a recipe which made me snort.... 'mexican starter'
'take a bag of tortilla chips... grate 250g of cheese over, microwave for 2 minutes'
haha fucking excellent. melted cheese doritos lol |
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By (user no longer on site)
over a year ago
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If I were you I would just ask Miller and Carter where they bought there sauce from. All the sauces they use are just prepared catering packs. They just warm them up. No culinary magic involved. |
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By (user no longer on site)
over a year ago
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Jacs
Majority of places I've worked in used Beef bouillon and mix with mushrooms/onions etc. add red wine/ ale or even cream,
Not many use the juice from the meat itself |
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"Jacs
Majority of places I've worked in used Beef bouillon and mix with mushrooms/onions etc. add red wine/ ale or even cream,
Not many use the juice from the meat itself "
Im going to try out a few recipes hunni xx |
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Beef dripping will be a trendy word used to tart up and make it sound better, its more than likely a basic beef stock or estoufade, used to deglaze the pan the chateaubrian was cooked in together with the natural juices from the meat itself, possibly some bouillon added and some wine, if a glossy finish, some butter had been added. But again may be a pre prepared packet/tin used throughout the group.
Yip I'm a chef ????? |
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By *alcon43Woman
over a year ago
Paisley |
"Why not ask if you can buy some from them? That might work ..
. Your a genious falcon I can then pass it off as my own and take all the credit lol "
You’re welcome. I’m sure you’re a kitchen goddess. |
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