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Posted on 6/4/26 at 9:52 am to Motorboat
How do they make tallow pourable? That doesn't seem possible without an additive.
Posted on 6/4/26 at 9:55 am to BugAC
I have used beef tallow and it the roux came out great. Used the oven method.
Posted on 6/4/26 at 10:05 am to SUB
quote:
How do they make tallow pourable? That doesn't seem possible without an additive.
No idea. You can also buy in solid form, which is probably less processed. still better than seed oil, maybe? It is convenient.
I reuse it in a deep fryer4-5 times depending on what I fry. If I use a bunch of batter, only 2-3 times.
to the other poster, Restaurant Depot does not carry tallow as of a couple weeks ago. Maybe they will once sysco get in there.
Posted on 6/4/26 at 10:27 am to Motorboat
quote:well thats a good deal......
You can get tallow in a 35lb pourable container. I have my friend at a restaurant order it for me. It’s like a $60 Sysco product.
quote:because anything avalble to the normal consumer isnt that cheap. Nice to know this.. im gonna get my friend at sysco to get me some.
Why is that funny?
Posted on 6/4/26 at 11:14 am to Motorboat
That's pretty cool man. I wonder how they 'minimally processed' it to make it pourable?
Posted on 6/4/26 at 11:46 am to Motorboat
RD might not be carrying it yet. I’m going to double check but I’ve seen it somewhere locally in BR recently as well. Possibly Rouses or Goodwood.
Posted on 6/4/26 at 12:09 pm to Trout Bandit
quote:
wonder how they 'minimally processed' it to make it pourable
I was curious too. Apparently they cool it down in some controlled way which creates solids that they strain out.
Posted on 6/4/26 at 5:06 pm to Professor Dawghair
What likely makes it stay liquid:
* During processing, the manufacturer can separate out more of the high-melting-point stearin (hard fat) and leave a greater proportion of olein (lower-melting-point fat).
* The remaining fat has a lower melting point, so it stays liquid or semi-liquid at room temperature.
* During processing, the manufacturer can separate out more of the high-melting-point stearin (hard fat) and leave a greater proportion of olein (lower-melting-point fat).
* The remaining fat has a lower melting point, so it stays liquid or semi-liquid at room temperature.
Posted on 6/5/26 at 6:52 am to CarRamrod
Tallow and Lard can be purchased in bulk for cheaper than you think. I Iike to make my own beef lard, ask the butcher at your local store to save the fat when they trim ribeyes and briskets. Then take the little bits of meat left after rendering and fry those into beef cracklings.
I am very heart healthy.
I am very heart healthy.
Posted on 6/5/26 at 10:25 am to BugAC
quote:
What do y'all use for roux?
I use the fat of what ever protein im using in the dish, but I don't go to hot and fast.
For instance when I make gumbo I have been using this stuff.
Schmaltz
Once these guys finish their 60 day stent I’ll make some tallow from the trimmings as well. Very tasty stuff.
This post was edited on 6/5/26 at 10:33 am
Posted on 6/5/26 at 11:07 am to NOLAGT
I also make my own tallow after I trim a large strip or Ribeye roast. Each yield about 1.5 qts.
Posted on 6/5/26 at 11:21 am to Motorboat
Yep, or sometimes I keep it whole in case I want to add it to a grind mixture. I got these 2 short loins from Rouses for 12.99 for Prime...cheapest I have seen since at least before covid. They been killing it with the meat sales. Pork loin was .96/lb last week and prime Filet is 17.99 now so im going load up
This post was edited on 6/5/26 at 11:27 am
Posted on 6/5/26 at 11:29 am to Motorboat
quote:Just talked to me contact at Sysco,
No idea. You can also buy in solid form, which is probably less processed. still better than seed oil, maybe? It is convenient.
60 for 50# of shortening beef tallow
60 for 35# of liquid tallow.
AI says the liquid is stripped of all the beneficial preservatives of the full tallow but the full tallow is in solid form. But could be kept in the fryer if you slowly remelt it or you drain it when it is 100-120 degrees back into the container.
Im used to just keeping the oil in the fryer for 3-4 months so i might have to think of a way to keep it better. my fryer is aluminum so i could layer a sheet of cling wrap down when it cools to keep the bugs off. idk, i need to think about this.
This post was edited on 6/5/26 at 11:31 am
Posted on 6/5/26 at 11:36 am to CarRamrod
quote:
my fryer is aluminum
Showoff
Posted on 6/5/26 at 12:25 pm to CarRamrod
I keep my countertop fryer full on my outdoor kitchen for weeks reusing the same oil. I just cover it with the included lid. Hasn’t spoiled and we are alive.
Posted on 6/5/26 at 12:43 pm to Motorboat
yea well mines outside. its covered and have had no issues with moisture intrusion from the humid air, but i would be worried about bugs as AI says they they will be attracted to the animal fat.
its covered and have had no issues with moisture intrusion from the humid air, but i would be worried about bugs as AI says they they will be attracted to the animal fat. 
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