@KetogenicWoman thanks, i eat occasional spices, or keto ice cream and electrolyte powder, and i know they have it. But my gut has healed a lot. I couldn't touch the stuff at one time, but i guess that's the only option for flavors.
I make tallow just by cooking ground beef - I pour off the juices and fat from cooking ground beef and I let it cool and then remove the hardened fat from it and refrigerate it. Works really well. I have a ton in the refrigerator and I have been melting it and cooking with it lately. Great alternative to trying to source suet.
I save the fat this way from all beef I cook. I recently cooked a beef heart for dog food. Ended up with about a cup and a half of tallow after boiling it down to get all the moisture out and straining it. I'm going to use it to make pemmican.😊
I make my mayo (avocado oil) with a whole egg in the bottom of a container, add the oil, mustard, salt. Put the immersion blender in over the egg so its resting on the bottom of the container. Turn on and don't move it around. Within 20 seconds it thickens and then you can move it, another 10 seconds or so and it's done. I will have to try this method with the tallow
This is also how I make ranch dressing. Add everything but the herbs, blend till it's all one color (30-60 seconds), add the herbs, & give it a few pulses. I make it 1 pint at a time, and using wide mouth jars means it's a 1 pot recipe!
I prepare copy cat MIRACLE WHIP the same way! Just a few more pinches of herbs and spices with white vinegar used instead of lemon. I never got used to the blandness of mayo. Garlic aioli, yes, but not mayo. I adore MIRACLE WHIP. Gladys🇨🇦
I did try your whipped beef tallow with vanilla in it. Delicious! And great for the skin. Made with tallow for fatty ground beef. I purify it 2 - 3 times before using it for whipped tallow. Comes out pure white and very clean.
I buy very fatty meat but I don’t trim it before I braise it. The excess fat we don’t eat with the meat I cut off and put it in a deep casserole dish and put it in the oven with all the other bits we don’t eat. I do this cause this don’t smell like rendering tallow but like I roast or fry something very good and also when the fat is cooked it is easier to render for me. Part of the fat is already rendered during braising and I have only to get it of the juice. I get out of this way not only tallow but also beef cracklings which is a fatty snack to up my fats. I also get tallow via Amazon from Belgium but it is expensive this why I render every fat after cooking.
💜🥰🤩😘🤗 Gremberry's have a giant plethora of un-sweetened flavors, VERY reasonably priced! I found the 'LouAnn' and 'Triple Zero' drops smell wonderful, but have zero flavor.
Great idea with the tallow mayo! My last mayo experiment turned out well - I used 3 parts butter, 1 part cod liver oil. Wowie, delicious and it stayed spreadable too. I am hoping to get all those Omega 3s and not waste the oil from the cans...
I have made whipped tallow moisturiser with natural fragrant oils and sweet almond oil for my skin. It’s really good and does not smell like tallow at all. Not food but very natural.
Do you think the triple O flavorings have a weird smell and after taste? I'm not thrilled with those. They all taste almost the same to me. (Maybe I'm weird!!) All of your creations look so delicious as always. This has nothing to do with today's video, but I did have my sardines. I had 1/2 the can room temp and the other h alf heated in a pan. I love the sardines. What was I so worried about? LOL
You're such a pleasure to watch. You are a very sweet person. I really enjoy your videos. I recently found you and subscribed because you're just so pleasant, and I love that you are so real. Thank you for all your content. I'm curious, who is your "camera man?"
To keep your Butter Mayo soft just like the stuff you buy. When you have finished making the mayo and it has emulsified the eggs and butter etc. Add the white of the eggs, mixing well. When removed from the fridge the mayo will be soft smooth. and silky, just like that bought Mayo but tasting much better and is much healthier. Try it with the Tallow.
Great video Anita. I haven't whipped any of my homemade tallow up so far. Just the bone marrow, so I am going to give this a go with a touch of honey perhaps....Great ideas as always. Thank you.
Anita, I love your channel! I want to thank you for all the great recipes and information you give on every video you do! You are absolutely awesome 👏!! I wanted to pass along something I did this last week. I was watching Dr. Boz’s video where she talks about doing a 72 hour sardine fast. I didn’t know if I could do it but I knew I had to do something to get me back on track. Well I did it and I was surprised how easy it was. My concern was about eating sardines. Well to my surprise they taste like tuna. I completed the fast and felt good and not hungry so I decided to try and do an additional 72 hour fast. It was really easy and I broke my 72 hour fast with a can of sardines. I weighed myself and I lost 10 pounds!!!! I know it’s water weight but I started eating carnivore so hopefully I can keep most of it off and continue to lose. Thank you for all your motivational support!!
I'm so happy I found your YT-channel recently. You have so much ideas and great recipes. I've been doing LCHF since 2008 which got me off carbs, and 2018 I started keto and IF which really made me loose weight - the fasting was the big difference! I've been trying carnivore but I find it a bit boring - until I found your channel! You've got lots of great ideas that really isn't boring, so thanks a lot - following you from Sweden and I'm 68 yrs. Also great to see your journey of weight loss 💖
Just found your channel Anita and happily subscribed. Really enjoying the recipes. Just getting revved up for more serious carnivore and hoping to be brave enough to try the sardine fast. Haven’t eaten a sardine since being forced to eat them as a kid and I’m now an old gal… lol. I’m a stones throw away up in the Okanagan. Many thanks. 🐟🐟
I have done plain whipped tallow. Now I will try flavored whipped tallow. The tallow mayo, I will make also. Thanks for sharing your experiences! Great ideas!
I love Teddy Bear. I’ve never had tallow but you are encouraging me to try it. Do you ever try clotted cream? I do enjoy it occasionally. It’s fat with no carbs (that’s what the bottle shows 🤣😂🤣😂) Have a peaceful beautiful week! 🕊️
@@KetogenicWoman it from England. British eat it on scones with jelly. Will be delicious on egg white protein bread too. I get it at Whole Foods. If making it at home, you need 1qt heavy whipping cream, baked in a 9 or 8 in baking dish low and slow (175-200 degrees) for 12 or more hours. Then cool to room temp. Put in the fridge to chill 8 hours. Then scrape the top off and that’s clotted cream. If too stiff add some of the liquid left in the baking dish. (The cream should be only 1.5-2 inches deep.)
I've been binge-watching your videos lately as I find you very encouraging and relaxed about keto and carnivore ways of eating. I'm new to all this and it seems daunting at times, but you make it look fun. I'm sure you get this question often, but what kind of dog is Teddy? I'm thinking about getting a smallish dog soon and I think he's just adorable! 🤍
@@KetogenicWoman I recognized that pose! My pups do it to me- one of them flops infront of me and rolls over real quick when I'm walking down the hall, she has me trapped, belly rub must ensue🤗
This is proably a stupid question; can you just render by cooking just beef fat or do you need to use suet for some reason?. I can get fat trimmings pretty easy from the meat department at our supermarket/grocery store.
It's actually a great question and I use both suet as well as muscle meat fat pretty much interchangeably. There are small differences that matter mostly in certain old English recipes. Suet, as opposed to muscle fat, contains a higher level of a triglyceride known as glyceryl tristearate, otherwise known as stearin. The result is that suet has a higher melting point and congealing point than regular fat. I do like the texture of the whipped tallow from suet better, it is lighter with a better mouth feel (to me!).
Beef fat is suet, once it's rendered tallow. What it's called varies a little based on the butcher and location. When I was a kid suet came in fat balls already rolled in birdseed; now the trimmings I get are mostly strips. If you're only getting it from the meat you cook, you'll just have to save it until you accumulate enough to make it.
Well interesting because I do not. I always leave all my tallow out but I see my jar also says otherwise! But I'll probably continue to do that but maybe I shouldn't, lol! I leave my butter out and it seems less hearty than tallow.
Hi! After you melt the fat tallow, are you able to do anything with the leftover bits of beef? I made tallow from the butcher and nibbled on the bits- they’re delicious, but I can’t think of a good way to use them. Any suggestions? I’m new to carnivore diet and would appreciate any suggestions. You’re so good at giving great recipes and ideas! Thanks!
You can definitely eat them like a snack or you could also throw them in the freezer and next time you make soup, stew or meatloaf, throw them in there just for some extra texture!
I tried rendering in the crockpot, but you have to add water and that means you have to separate the water from the fat. A much easier method is put your fat in a roasting pan and stick it in the oven at 225. I rendered 4 lbs of quality suet (the fat around the internal organs) last week and it took about 24 hours. Didn't even have to stir. Low and slow...
I make homemade mayo using one whole egg for every one cup of oil like most recipes except with the addition of the egg white. I’m trying to replace unhealthier or questionable ingredients with more animal fats. I purchased over 2 lbs of beef fat trimmings from a butcher shop to render down to make “tallow.”What is the reason for using 6x more eggs than the fat?
@@JohnnyRay920 I was hoping it would have the same texture when I rendered lard with just fat from the skin. I’m going to use beef trimmings so I don’t know if that makes a difference?
@@KetogenicWoman Thanks for the reply. I go through way too much mayo now as it is. I might have to do some experiments. There’s a UA-camr who just whisks tallow as a spread but I don’t remember how she stores it…..maybe this mayo can combat multiple recipes and techniques?
Morning from Florida. I bought Wagyu tallow. Can you help me know how to make Mayo out of this ? I’m also curious about using the yolks from boiled eggs , Wagyu, salt, mustard, to make a meat butter using cooked yolks. Creaming those in the tallow. It’s an idea .
I have never used wagyu tallow before but regular tallow mayo turns out quite hard after being in the fridge so be sure to follow this recipe and add 1-2 egg whites at the end for best results. You could also try 1/2 butter, 1/2 tallow? I think I might do exactly that this week as I'm out of mayo. ketogenicwoman.com/how-to-make-carnivore-mayonnaise/
Hi there! 🤗 I have a question off subject from this video’s recipes but I’m trying to find your videos you did awhile back on using the egg white protein powder. You had some great recipes using it and I can’t find them now. Hoping you can help direct me what videos to reference. 🙏🏻 I bought some awhile back and now I’m stuck trying to figure out how to use my big bag of egg whites (powder form) 😋 TIA! 😁
I think you will find quite a few in this PSMF playlist: ua-cam.com/play/PLcnK_MiscYLLFVX8U3ot3xlIz1twUgYCb.html But also these days I am using the egg white powder to make breading (Indigo Nili's breading recipe) as well as in BBBE buns.
maybe You are new to this lifestyle?? As Your taste buds change every 7 days & You grow more natural tastes away from processed carbs etc... Actually they are quite dee-licious!!
Last month…I cornered the market on flavourings….spending almost $240.00 from 2 different 🇨🇦online 🇨🇦stores. To flavour your EGG FAST ICE CREAM, for Ninja Creami and my Dr. Davis’ SUPER GUT yogurt!🍏🍎🍐🍊🍋🍌🍉🍇🍓🫐🍒🍑🥭🍍🍫🥜🍿🍮🍰🧁🧈🧀☕🍦🍨🍬🎂🧈 Every possible flavour is what I purchased…due to the fact that I had noticed prices rising very significantly at Michaels🇨🇦 hobby store! And I wanted to at h the older online lower prices! Time for coffee☕☕and yogurt. Gladys🇨🇦Toronto
Lol I did the same thing!! I need to organize my drawer FULL of flavorings now so I can find what I'm looking for amongst 150 bottles .....so much fun though 🥰
@@tracyrobillard7431 I do not think I have that many tiny bottles…the fruit flavouring take the place of real fruit. Which is great! Gladys🇨🇦 Today’s flavour was raspberry! 😁
“I did not separate the eggs.” 😆 I feel like I have found a long lost member of my tribe.
lol, thank you! Glad I am not alone! 😅
@KetogenicWoman thanks, i eat occasional spices, or keto ice cream and electrolyte powder, and i know they have it. But my gut has healed a lot. I couldn't touch the stuff at one time, but i guess that's the only option for flavors.
I make tallow just by cooking ground beef - I pour off the juices and fat from cooking ground beef and I let it cool and then remove the hardened fat from it and refrigerate it. Works really well. I have a ton in the refrigerator and I have been melting it and cooking with it lately. Great alternative to trying to source suet.
Me too. 😊
How does the mayonnaise taste?
I save the fat this way from all beef I cook. I recently cooked a beef heart for dog food. Ended up with about a cup and a half of tallow after boiling it down to get all the moisture out and straining it. I'm going to use it to make pemmican.😊
I make my mayo (avocado oil) with a whole egg in the bottom of a container, add the oil, mustard, salt. Put the immersion blender in over the egg so its resting on the bottom of the container. Turn on and don't move it around. Within 20 seconds it thickens and then you can move it, another 10 seconds or so and it's done. I will have to try this method with the tallow
This is also how I make ranch dressing. Add everything but the herbs, blend till it's all one color (30-60 seconds), add the herbs, & give it a few pulses. I make it 1 pint at a time, and using wide mouth jars means it's a 1 pot recipe!
I prepare copy cat MIRACLE WHIP the same way! Just a few more pinches of herbs and spices with white vinegar used instead of lemon. I never got used to the blandness of mayo. Garlic aioli, yes, but not mayo. I adore MIRACLE WHIP.
Gladys🇨🇦
It works well just let the tallow (or bacon fat) cool a bit so it doesn't cook the egg.
We all are the happy beneficiaries of your courageous experiments. 😊
Ha! Your outtake "I did not separate the eggs." made me laugh out loud, a rarity.😄 So, thanks for that!
I did try your whipped beef tallow with vanilla in it. Delicious! And great for the skin. Made with tallow for fatty ground beef. I purify it 2 - 3 times before using it for whipped tallow. Comes out pure white and very clean.
Best skin cream ever! It absorbs especially well!
Gladys🇨🇦
I have a metal coffee filter that I pour my hot bacon fat thru to strain out the bits, you could do that for the tallow fat! Works great!
Awesome idea, thanks.
I warm my whipping bowl. It softens the tallow sufficiently and stops it accumulating up the sides
great tip, thanks!
Thank you for all your great recipes and ideas! I'm doing a sardine challenge and watching this made me hungry for tallow bites!
lol!
I buy very fatty meat but I don’t trim it before I braise it. The excess fat we don’t eat with the meat I cut off and put it in a deep casserole dish and put it in the oven with all the other bits we don’t eat. I do this cause this don’t smell like rendering tallow but like I roast or fry something very good and also when the fat is cooked it is easier to render for me. Part of the fat is already rendered during braising and I have only to get it of the juice. I get out of this way not only tallow but also beef cracklings which is a fatty snack to up my fats.
I also get tallow via Amazon from Belgium but it is expensive this why I render every fat after cooking.
💜🥰🤩😘🤗
Gremberry's have a giant plethora of un-sweetened flavors, VERY reasonably priced!
I found the 'LouAnn' and 'Triple Zero' drops smell wonderful, but have zero flavor.
Thanks for the tips!
I find Lor An. To be the most superior fruit flavours for baking!
Gladys🇨🇦
It's an interesting recipe. Something I would never have tried until now.
Love the perfect sound bite at 11:57! 😂 Whip it…whip it good! 🎉
😋
HI ANITA, ALWAYS HAPPY TO SEE YOU ,AND LEARN WHAT YOU SHARE!!!!
I don't have access to suet so I just render beef fat and whip it. Works just fine.
Beef fat is suet, once it is rendered it's tallow 😉
Great idea with the tallow mayo! My last mayo experiment turned out well - I used 3 parts butter, 1 part cod liver oil. Wowie, delicious and it stayed spreadable too. I am hoping to get all those Omega 3s and not waste the oil from the cans...
wow, nice idea! Does the mayo taste fishy or is using the butter covering that up?
@@KetogenicWoman A tad, but the lemon and mustard help a lot.
I love love love teddie bear shows up at 15:30 lounging in his bed
Ohhhhhhhhh looks so YUMMY, especially the whipped hollow bites :D THNX for sharing and much love to your FUR friends 💙💜💙
Thank you 😋
I LOVE your hollandaise sauce. So yummy 😋❤️
Teddie , you are living the life.
Right!? Free belly rubs all day long!
Thank you Anita for sharing this with us. 💕NonnaGrace 🐓
I have made whipped tallow moisturiser with natural fragrant oils and sweet almond oil for my skin. It’s really good and does not smell like tallow at all. Not food but very natural.
You are awesome! Thank you for sharing ❤️❤️❤️
Do you think the triple O flavorings have a weird smell and after taste? I'm not thrilled with those. They all taste almost the same to me. (Maybe I'm weird!!)
All of your creations look so delicious as always.
This has nothing to do with today's video, but I did have my sardines. I had 1/2 the can room temp and the other h alf heated in a pan. I love the sardines. What was I so worried about? LOL
Good on you for trying the sardines! I find I have to really dump those OOO drops in, the Loranns are better IMO.
@@KetogenicWoman thank you for your kind reply, Anita! We're all waiting for your next video.
You're such a pleasure to watch. You are a very sweet person. I really enjoy your videos. I recently found you and subscribed because you're just so pleasant, and I love that you are so real. Thank you for all your content. I'm curious, who is your "camera man?"
It's actually a woman! She is a family member who knows a lot about video and sound.
To keep your Butter Mayo soft just like the stuff you buy. When you have finished making the mayo and it has emulsified the eggs and butter etc. Add the white of the eggs, mixing well. When removed from the fridge the mayo will be soft smooth. and silky, just like that bought Mayo but tasting much better and is much healthier. Try it with the Tallow.
Thanks for the tip!
Great video Anita. I haven't whipped any of my homemade tallow up so far. Just the bone marrow, so I am going to give this a go with a touch of honey perhaps....Great ideas as always. Thank you.
Hope you enjoy!
Oh yes~ icing on your cake even Nicola, although it's lovely enough. =)
Anita, I love your channel! I want to thank you for all the great recipes and information you give on every video you do! You are absolutely awesome 👏!!
I wanted to pass along something I did this last week. I was watching Dr. Boz’s video where she talks about doing a 72 hour sardine fast. I didn’t know if I could do it but I knew I had to do something to get me back on track. Well I did it and I was surprised how easy it was. My concern was about eating sardines. Well to my surprise they taste like tuna. I completed the fast and felt good and not hungry so I decided to try and do an additional 72 hour fast. It was really easy and I broke my 72 hour fast with a can of sardines. I weighed myself and I lost 10 pounds!!!! I know it’s water weight but I started eating carnivore so hopefully I can keep most of it off and continue to lose. Thank you for all your motivational support!!
Wow, that is amazing! Good for you!
Love your recipes! Enjoyed seeing your doggie.
Aioli. Mayo, acid, seasonings.
More good ideas. Thanks
Thanks for sharing
Wow. The mayo looks like whipped butter. A must try. 👏👏👏
To me it would make a good butter substitute for those that can't eat butter. My intention was mayo, but it's very buttery!
I'm so happy I found your YT-channel recently. You have so much ideas and great recipes. I've been doing LCHF since 2008 which got me off carbs, and 2018 I started keto and IF which really made me loose weight - the fasting was the big difference! I've been trying carnivore but I find it a bit boring - until I found your channel! You've got lots of great ideas that really isn't boring, so thanks a lot - following you from Sweden and I'm 68 yrs. Also great to see your journey of weight loss 💖
Thank you so much! 💗
Just found your channel Anita and happily subscribed. Really enjoying the recipes. Just getting revved up for more serious carnivore and hoping to be brave enough to try the sardine fast. Haven’t eaten a sardine since being forced to eat them as a kid and I’m now an old gal… lol. I’m a stones throw away up in the Okanagan. Many thanks. 🐟🐟
We are practically neighbors! 😅🍁
I made bits using bacon fat and cocoa powder..sweeten to taste..not half bad
There is a recipe for BACON CHOCOLATE SHAKE from Tour Lighter Side…
It sounds over the top delicious to me!
Gladys🇨🇦
Correction…YOUR LIGHTER SIDE,
@@gladysobrien1055 yummo....that sounds good
I have done plain whipped tallow.
Now I will try flavored whipped tallow.
The tallow mayo, I will make also.
Thanks for sharing your experiences!
Great ideas!
I like your daffodils Anita ❤️
*Thank you Anita for another brilliant video* ❤
I need to try the mayo. Good idea using tallow.
Another brilliant video. Thanks Anita
Thank you! 💗
Your dog is so cute! My cats come running to the kitchen when they hear me getting bacon out of the refrigerator.
Love that!
Thank you!
Yay!! Thank you soooo much!
I love Teddy Bear. I’ve never had tallow but you are encouraging me to try it.
Do you ever try clotted cream? I do enjoy it occasionally. It’s fat with no carbs (that’s what the bottle shows 🤣😂🤣😂)
Have a peaceful beautiful week! 🕊️
No I actually have never seen it!
@@KetogenicWoman it from England.
British eat it on scones with jelly. Will be delicious on egg white protein bread too. I get it at Whole Foods. If making it at home, you need 1qt heavy whipping cream, baked in a 9 or 8 in baking dish low and slow (175-200 degrees) for 12 or more hours. Then cool to room temp. Put in the fridge to chill 8 hours. Then scrape the top off and that’s clotted cream. If too stiff add some of the liquid left in the baking dish. (The cream should be only 1.5-2 inches deep.)
I've been binge-watching your videos lately as I find you very encouraging and relaxed about keto and carnivore ways of eating. I'm new to all this and it seems daunting at times, but you make it look fun.
I'm sure you get this question often, but what kind of dog is Teddy? I'm thinking about getting a smallish dog soon and I think he's just adorable! 🤍
He was called a chihuahua, but I feel like he is part chihuahua and part Pomeranian. Pippi is all long hair chihuahua!
Teddy cam- 'Mom, where's my belly rub'?❣❣
That's exactly what he wanted, lol!
@@KetogenicWoman I recognized that pose! My pups do it to me- one of them flops infront of me and rolls over real quick when I'm walking down the hall, she has me trapped, belly rub must ensue🤗
@@Aurora3242 They just know us so well!
@@KetogenicWoman yes, yes, they do❣
Is vanilla & cinnamon ok on BBBE (can’t find answer ANYWHERE!)? Thanks SO much Anita… you’re an angel in disguise❣️❣️❣️❣️❣️(Kazz from Oz)
oh gee, I am not sure actually! I know cream is not and sweeteners are not. We need to ask Dr. Berry!
Thank u for your fantastic food product tests!! I’m interested in links for the pistachio flavoring. Can u link us up?
Lorann's has it on Amazon (as well as many other flavors!) amzn.to/3mCEBAU
Are those drops made from natural flavors?
This is proably a stupid question; can you just render by cooking just beef fat or do you need to use suet for some reason?. I can get fat trimmings pretty easy from the meat department at our supermarket/grocery store.
It's actually a great question and I use both suet as well as muscle meat fat pretty much interchangeably. There are small differences that matter mostly in certain old English recipes. Suet, as opposed to muscle fat, contains a higher level of a triglyceride known as glyceryl tristearate, otherwise known as stearin. The result is that suet has a higher melting point and congealing point than regular fat. I do like the texture of the whipped tallow from suet better, it is lighter with a better mouth feel (to me!).
Beef fat is suet, once it's rendered tallow. What it's called varies a little based on the butcher and location. When I was a kid suet came in fat balls already rolled in birdseed; now the trimmings I get are mostly strips. If you're only getting it from the meat you cook, you'll just have to save it until you accumulate enough to make it.
Could I use a vinegar instead of lemon juice?
I'm sure you could!
I always use a little vinegar in my homemade mayo.
I bought some beef butter from carnivore crisps and it says to refrigerate after opening, are you saying I don’t have to?
Well interesting because I do not. I always leave all my tallow out but I see my jar also says otherwise! But I'll probably continue to do that but maybe I shouldn't, lol! I leave my butter out and it seems less hearty than tallow.
Hi! After you melt the fat tallow, are you able to do anything with the leftover bits of beef? I made tallow from the butcher and nibbled on the bits- they’re delicious, but I can’t think of a good way to use them. Any suggestions? I’m new to carnivore diet and would appreciate any suggestions. You’re so good at giving great recipes and ideas! Thanks!
You can definitely eat them like a snack or you could also throw them in the freezer and next time you make soup, stew or meatloaf, throw them in there just for some extra texture!
Have you ever rendered tallow in the crockpot?
Yes, that works!
I tried rendering in the crockpot, but you have to add water and that means you have to separate the water from the fat. A much easier method is put your fat in a roasting pan and stick it in the oven at 225. I rendered 4 lbs of quality suet (the fat around the internal organs) last week and it took about 24 hours. Didn't even have to stir. Low and slow...
What kind of vanilla do you use? I am so curious. Also, very new to this way of eating. Thank you for sharing.
I use the pure vanilla extract.
I make homemade mayo using one whole egg for every one cup of oil like most recipes except with the addition of the egg white. I’m trying to replace unhealthier or questionable ingredients with more animal fats. I purchased over 2 lbs of beef fat trimmings from a butcher shop to render down to make “tallow.”What is the reason for using 6x more eggs than the fat?
It sounded like she was trying to prevent it from being too hard after refrigerating it. Tallow gets very hard when refrigerated.
@@JohnnyRay920 I was hoping it would have the same texture when I rendered lard with just fat from the skin. I’m going to use beef trimmings so I don’t know if that makes a difference?
Rendered tallow gets hard as a rock in the fridge, adding the extra yolks makes it nicer for spreading.
@@KetogenicWoman Thanks for the reply. I go through way too much mayo now as it is. I might have to do some experiments. There’s a UA-camr who just whisks tallow as a spread but I don’t remember how she stores it…..maybe this mayo can combat multiple recipes and techniques?
Morning from Florida. I bought Wagyu tallow. Can you help me know how to make Mayo out of this ? I’m also curious about using the yolks from boiled eggs , Wagyu, salt, mustard, to make a meat butter using cooked yolks. Creaming those in the tallow. It’s an idea .
I have never used wagyu tallow before but regular tallow mayo turns out quite hard after being in the fridge so be sure to follow this recipe and add 1-2 egg whites at the end for best results. You could also try 1/2 butter, 1/2 tallow? I think I might do exactly that this week as I'm out of mayo. ketogenicwoman.com/how-to-make-carnivore-mayonnaise/
Hi there! 🤗 I have a question off subject from this video’s recipes but I’m trying to find your videos you did awhile back on using the egg white protein powder. You had some great recipes using it and I can’t find them now.
Hoping you can help direct me what videos to reference. 🙏🏻 I bought some awhile back and now I’m stuck trying to figure out how to use my big bag of egg whites (powder form) 😋
TIA! 😁
I think you will find quite a few in this PSMF playlist: ua-cam.com/play/PLcnK_MiscYLLFVX8U3ot3xlIz1twUgYCb.html
But also these days I am using the egg white powder to make breading (Indigo Nili's breading recipe) as well as in BBBE buns.
@@KetogenicWoman Okay that’s awesome!! Thank you so much! I’ll check it out! 🤩
What about using the fat from cooking ground beef? Have you ever tried the mayo recipe with that? What is that fat called? I have so much of it.
I have not tried that. I would imagine it could work, I've done it with bacon grease and chicken fat.
I wonder if I can hand beat the tallow to whip it? I unfortunately don’t have a mixer but have tons of tallow on hand! Lol
A handheld electric mixer would work, is that what you mean?
Do you still eat the viral egg noodles that you were making last year?
The only time I make them is if I want something like a ramen or Asian dish with skinny long noodles. I actually prefer my original carnivore noodles.
@@KetogenicWoman how close is the mouth feel of the viral noodles when used for ramen in comparison to ramen? And I am so grateful for your channel.
Can I do whip the tallow bites with an immersion blender?
I have never tried that, sorry!
ROOM TEMP EGGS!!!
All your ingredients should be room temp when combined and your emulsion shouldn't break.
I think it's absoultey disgusting that anyone would eat beef fat for a snack. This is taking carnovire to an entire new level...GROSS
Tell us how you really feel 😂
Don't yuck my yum....everyone has different taste buds and these are delicious and portable. If this is a whole new level, I'm here for it🥰
maybe You are new to this lifestyle??
As Your taste buds change every 7 days & You grow more natural tastes away from processed carbs etc...
Actually they are quite dee-licious!!
@@PinkLady54 Thank you for modeling such niceness, I should have answered more like you did here!
It's delicious. I put it and butter in my coffee and whip it with the immersion blender.
Last month…I cornered the market on flavourings….spending almost $240.00 from 2 different 🇨🇦online 🇨🇦stores. To flavour your EGG FAST ICE CREAM, for Ninja Creami and my Dr. Davis’ SUPER GUT yogurt!🍏🍎🍐🍊🍋🍌🍉🍇🍓🫐🍒🍑🥭🍍🍫🥜🍿🍮🍰🧁🧈🧀☕🍦🍨🍬🎂🧈 Every possible flavour is what I purchased…due to the fact that I had noticed prices rising very significantly at Michaels🇨🇦 hobby store!
And I wanted to at h the older online lower prices!
Time for coffee☕☕and yogurt.
Gladys🇨🇦Toronto
Lol I did the same thing!! I need to organize my drawer FULL of flavorings now so I can find what I'm looking for amongst 150 bottles .....so much fun though 🥰
@@tracyrobillard7431 I do not think I have that many tiny bottles…the fruit flavouring take the place of real fruit. Which is great!
Gladys🇨🇦
Today’s flavour was raspberry! 😁