Barriehie
Forum GOD!
I'm down to 19... When I get 8 I'll reup.
Which part of the cooking do you use the tallow for? I'm guessing it's sheep or beef fat. Never seen it for sale so guessing you DIY?
Barriehie
Forum GOD!
Tallow is what's rendered from beef fat. There's a market a few miles away that sells blocks of it. They're shaped weird so I melt them and pour into quart containers for use. It looks like white butter and has a flavor that I appreciate. I've never seen it for sale until moving back here but there are -many- meat processing plants so there's an abundance of all things beef.
I use it to sear the Spam. The melting point is 480°F.
Tallow - Wikipedia
Ok. Aka beef dripping - considered by some to be the best fat to cook chips/fries in tho not the healthiest it would seem. Then again I'm a butter olive oil cook
Ok. Aka beef dripping - considered by some to be the best fat to cook chips/fries in tho not the healthiest it would seem. Then again I'm a butter olive oil cook
I was going to add the same comment.
Barriehie
Forum GOD!
I use all of them!Ok. Aka beef dripping - considered by some to be the best fat to cook chips/fries in tho not the healthiest it would seem. Then again I'm a butter olive oil cook
Please note some interesting posts about the effect of altitude on baking have been moved to a new thread. Cooking at altitude
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SoCalZone10
Active Member
I had some fish and chips fried in beef dripping in Durham years ago, before the pandemic, it’s fabulous.Ok. Aka beef dripping - considered by some to be the best fat to cook chips/fries in tho not the healthiest it would seem. Then again I'm a butter olive oil cook
Barriehie
Forum GOD!
Another bread pudding, mostly for the GG's...
