Fat and juices drawn and left from meat or poultry as it cooks.

The fat and liquid that result when meat is cooked.

Fat and juices drawn and left from meat or poultry as it cooks.

The melted fat and juices that gather in the bottom of a pan in which meat or other Jamaican food is cooked. Drippings are used as a base for gravies and Jamaican sauces recipes and in which to cook other Jamaican foods. T

Juices and fats rendered by meat or poultry during cooking.

The natural juices and fat that drips from roasted meats.

The juices, fat and brown bits that are left in a pan after meat or poultry has been roasted or sautéed.After skimming of the fat, the dripping are often used for sauces or gravies.

The juices and fat that gather at the bottom of a pan in which foods are cooked. These are used to form a sauce for the finished product.

(n) fat that exudes from meat and drips off while it is being roasted or fried

the fat, juices, and other residues separated from meat during cooking and left in the pan, or crusted onto the bottom of the pan. What actually happens is that the substance in the animal juices cara [..]

fat and liquid resulting from cooking meat.

the fat, juices, and other residues separated from meat during cooking and left in the pan, or crusted onto the bottom of the pan. What actually happens is that the substance in the animal juices caramelizes, just as sugar does, on the bottom of a hot pan. Diluting and scraping these up, the cook created the basis for the flavor of the best stews a [..]

fat and liquid resulting from cooking meat.