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Beef tallow/lard
Posted on 8/27/23 at 3:32 pm
Posted on 8/27/23 at 3:32 pm
Thinking about making some French fries and years ago I used beef tallow. Cheap, came in a can like Crisco and made the best fries I have ever eaten. Crunchy, not greasy.
Now I can only find lard. Is it a good substitute?
Now I can only find lard. Is it a good substitute?
7
Posted on 8/27/23 at 5:01 pm to nuwaydawg
Either can be used. Tallow has a smoke point that is slightly higher than lard. Lard won’t replace the flavor you were able to get with beef tallow though.
Posted on 8/27/23 at 5:18 pm to nuwaydawg
If you can't find it, you can make your own.
I do this when I buy whole hunks of meat like ribeye and N.Y. strip. They sell them bone in and untrimmed most times and I'll trim off the fat to acceptable levels and put the rest in a pot on the stove to render down to make tallow.
The bones and what little meat is left on them gets seasoned, placed in the oven on a pan to brown well and then in a pot on the stove to make beef stock. Nothing goes to waste that way.
I have 3 quarts of beef tallow in my fridge right now.
I do this when I buy whole hunks of meat like ribeye and N.Y. strip. They sell them bone in and untrimmed most times and I'll trim off the fat to acceptable levels and put the rest in a pot on the stove to render down to make tallow.
The bones and what little meat is left on them gets seasoned, placed in the oven on a pan to brown well and then in a pot on the stove to make beef stock. Nothing goes to waste that way.
I have 3 quarts of beef tallow in my fridge right now.
Posted on 8/27/23 at 6:13 pm to nuwaydawg
Amazon has some 6lb pails from Essential Depot, good stuff
This post was edited on 8/27/23 at 6:17 pm
Posted on 8/27/23 at 6:36 pm to nuwaydawg
buy a rib roast bone-in
cut the bones off
cut ribeye steaks out
trim excess fat off of the steaks
take the bones and fat trimmings, place it in cookie sheet, casserole dish or aluminum container
put it in the oven around 300F, the fat will render and release the tallow from the fat and flavor from the bones (if you want to get fancy, put it in a smoker and render it for extra flavor)
pour the tallow into a container and refrigerate
use it when before wrapping a brisket or adding extra fat to a steak while you render a steak
cut the bones off
cut ribeye steaks out
trim excess fat off of the steaks
take the bones and fat trimmings, place it in cookie sheet, casserole dish or aluminum container
put it in the oven around 300F, the fat will render and release the tallow from the fat and flavor from the bones (if you want to get fancy, put it in a smoker and render it for extra flavor)
pour the tallow into a container and refrigerate
use it when before wrapping a brisket or adding extra fat to a steak while you render a steak
Posted on 8/27/23 at 7:12 pm to DefensorFortis
quote:
Amazon has some 6lb pails from Essential Depot, good stuff
You say 6 lbs. and the ad says 7 lbs. and at $10 a lb. it can stay at Amazon. That's a lot of money for rendered beef fat that only needs to be cut off the slab, slowly heated and rendered down and then poured through a strainer to let cool and set.
Posted on 8/27/23 at 7:53 pm to gumbo2176
Okay
This post was edited on 8/27/23 at 8:12 pm
Posted on 8/27/23 at 8:55 pm to nuwaydawg
amazon has a great wagyu tallow option for $30.
or....make your own with your beef fat from other cuts.
or....make your own with your beef fat from other cuts.
Posted on 8/27/23 at 8:59 pm to DVinBR
quote:
(if you want to get fancy, put it in a smoker and render it for extra flavor)
I would not recommend this.
Posted on 8/27/23 at 11:50 pm to sleepytime
That has vegetable oils in it as primary ingredient.
Posted on 8/28/23 at 7:57 am to DefensorFortis
quote:
That has vegetable oils in it as primary ingredient.
I didn’t know you were trying to avoid vegetable oils. Most commercial tallow based oils are blended with vegetable oils to raise the smoke point and mellow the flavor out. Straight tallow can be a little strong and the smoke point is low unless it’s been processed.
Posted on 8/28/23 at 8:03 am to sleepytime
quote:
I didn’t know you were trying to avoid vegetable oils. Most commercial tallow based oils are blended with vegetable oils to raise the smoke point and mellow the flavor out. Straight tallow can be a little strong and the smoke point is low unless it’s been processed.
You should always try to avoid vegetable oils. Use a tallow that isn’t blended. The smoke point for tallow is around 400 degrees F. Not really that low.
Posted on 8/28/23 at 8:35 am to Mo Jeaux
My experience with homemade unrefined tallow is the smoke point is closer to 350, maybe slightly higher when using leaf fat only, and it turns dark quick if you have much to fry near the smoke point. The animal vs vegetable fats is a separate issue that I don’t wade into.
Posted on 8/28/23 at 3:39 pm to nuwaydawg
I'd recommend making your own. In my opinion, you won't get better tallow from anything other than suet. Now this might be hard to find but I would call around to butchers or grocery meat departments in the area and ask if they sell it. I'd say it'll probably cost about $2 a pound and yield 70-80%. You can also use trimmings from any cut of beef such as steak, chuck, brisket, or what have you.
Many methods to rendering tallow. The way I do it is place the chopped trimmings in a pan or black pot and throw it in the oven at 200-225 for a few hours. Then strain through fine mesh sieve optionally with cheesecloth. You could keep in jars or line pan with parchment, fill, allow to cool, and slice into bricks. The former may suit you better if the tallow refuses to harden to brick-quality at room temp as it may.
The result is pure tallow for ~$2.50/lb and a little elbow grease. Great for deep frying, sauteeing, browning, blackening, what have you. Even has use in baking for pie crusts or pastry dough.
Store in pantry for up to a year, fridge for 18 months or freezer for 2 years.
Many methods to rendering tallow. The way I do it is place the chopped trimmings in a pan or black pot and throw it in the oven at 200-225 for a few hours. Then strain through fine mesh sieve optionally with cheesecloth. You could keep in jars or line pan with parchment, fill, allow to cool, and slice into bricks. The former may suit you better if the tallow refuses to harden to brick-quality at room temp as it may.
The result is pure tallow for ~$2.50/lb and a little elbow grease. Great for deep frying, sauteeing, browning, blackening, what have you. Even has use in baking for pie crusts or pastry dough.
Store in pantry for up to a year, fridge for 18 months or freezer for 2 years.
This post was edited on 8/28/23 at 3:53 pm
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