This is the stuff McDonalds got rid of and started using canola oil the same way they sold canola oils and bean oils to nations like india and Pakistan that used to be very healthy nations until the oils got changed and more fried food was being introduced coincidentally in those nations
@@despuesdelatribulacion7613 By slowly rendering overnight there’s plenty of time for the chunks to melt without burning. However, our butcher sells us ground suet which works out really nicely for us.
100% 😎👍 Beware of what Olive Oil however, as most olive and avocado oils are reportedly bejng cut with vegetable (aka seed) oils which are horrible for you and your skin.
Thank you!! Honestly I used to use the wet method and now think the dry method is 100x better and easier. The key is to leave the lid off and make sure the heat is low enough so the tallow won’t burn
@@RibeyeRachdoes the dry method ensure an impurity free final product? Because I’ve heard that is the reason why the wet method is used in the first place. I sincerely need your feedback.
I did 12 pints of it after buying a half steer from a farmer almost 2 years ago, and I opened a new one last week. Its been good for 2 years at room temp.
Thanks for the video. Very informative and much appreciate it. My question is once you have gone through the process as shown in your video how long will it store before it goes bad? Can you preserve it through canning? thank you kindly.
Make your own at home! I use Tallow for all my potatoes, hashbrowns, fried potatoes and I cook with it. I also render a separate amount with salt and water a few times to use as a skin balm, even on my face.
I guess it depends on where you are. I'm in Czechia, central Europe, and beef fat is not commonly available here. I scouted online pages of various butcher shops until I found one that offers beef fat. I heard just walking into any butcher shop and asking for it might work though
Thanks! Would you still leave the lid off if you were cooking it in the oven? I’ve heard 225° is the best temperature in the oven. I would love to hear your thoughts! Where do you get your suet from? Wow, a meat grinder. What a great idea! I purchased that mesh kitchen strainer that I saw on one of your videos a while back when you’re making bone broth and I use this to strain the tallow, but it looks like you were just using a stainless steel strainer which would be easier to clean, does that get all of the impurities out or do you ever use the mesh strainer for tallow?
I would think as close to the melting point of tallow as possible would be best, less degradation 🤔 So slow and low is the way to go. I'm no expert tho, just trying to become one 👍😉👍
I use the mesh strainer And a cheese cloth or chemical free coffee filter to because there's still small pieces of things that would get through the mesh
If you render with couple cups water and few T of salt, this helps purify it. Put in stainless bowl. When its solid remove the fat from the bowl and throw out the liquid underneath
Wish I had realized this long ago. This is the main oil I use now for everything.
Even for your skin?
@@itsmerry4112Yes why not?
Way cheaper & lower in linoleic acids than olive oil & coconut oil as well.
Short and informative. Thank you ma’am.
Wait a minute. Render the fat just means MELT IT????? Omfg
lol
😂😂
It also removes any water which is important
Render it in 4k ultra HD on the big screen television in your living room
@@uncertaintytoworldpeace3650😂
This is the stuff McDonalds got rid of and started using canola oil the same way they sold canola oils and bean oils to nations like india and Pakistan that used to be very healthy nations until the oils got changed and more fried food was being introduced coincidentally in those nations
Thanks to the jewish millionaire Phil Sokolof.
@@jennyjen7000where is he buried at? I need to pee
Not just healthy but incredibly tasty as well!
Even easier:
Low & slow in your crock pot overnight.
Simply strain the next morning.
Boom!
Do you actually have to cut it or can it be in chunks?
@@despuesdelatribulacion7613 By slowly rendering overnight there’s plenty of time for the chunks to melt without burning. However, our butcher sells us ground suet which works out really nicely for us.
@@LePedantSemantique nice! Thanks!
and how is that different from what they did in this video…?
@@nmpoy The slow cooker requires no tending.
Great for skin also, just add olive oil and your favourite essential oils ❤🇦🇺
100% 😎👍 Beware of what Olive Oil however, as most olive and avocado oils are reportedly bejng cut with vegetable (aka seed) oils which are horrible for you and your skin.
Does it need to be purified (using the method with water and salt) for it to be used on skin? I am looking forward to hearing from you.
Ooga booga
@@grebe8025would also like to know
@@yehanravindu7221BRUH LMFAO IM IN TEARS WHY DOES OOGA BOOGA TRANSLATES TO “AND PRAISE HIM”?!?!
will try this, thank you madam
Excellent Rachel! Go raibh maith agat! (Thank you!)
Been watching a bunch of videos on this and yours are one of the best looking 🤩
I'm wondering about using water vs not using water 🤔
Thank you!! Honestly I used to use the wet method and now think the dry method is 100x better and easier. The key is to leave the lid off and make sure the heat is low enough so the tallow won’t burn
@@RibeyeRach if making in the crockpot w/no water, should I leave the lid off? TIA!
@@authorgirlpetparent Yes leave the lid off so the moisture can come off!
@@RibeyeRach THANK YOU! Running into kitchen now to remove it 🤣
@@RibeyeRachdoes the dry method ensure an impurity free final product? Because I’ve heard that is the reason why the wet method is used in the first place. I sincerely need your feedback.
Do you need to put in a freezer after?
When you were heating it up with the dutch oven, did you pour water into it? Would it affect its storage time?
how much time does it take on the stove to render?
1 hour on medium heat should be fine
How long does it last?
How long is tallow good for at room temp?
I did 12 pints of it after buying a half steer from a farmer almost 2 years ago, and I opened a new one last week. Its been good for 2 years at room temp.
Best pastry is made with this
Thanks for the video. Very informative and much appreciate it. My question is once you have gone through the process as shown in your video how long will it store before it goes bad? Can you preserve it through canning? thank you kindly.
It never goes bad. It’ can even be used as preservative itself.
How often can I reuse it ? Like if I fry chips, can I reuse the same ?
Would it stay solid at room temperature?
Thank you
Can you use the cracklings for anything?
eat
i honestly cut them a little bigger just so they fry up into edible crispy things.. i throw a little salt on them and they’re to die for
Can i make cake with it as alternative to butter or ghee?
most likely
Yeahh my grandma always make bread with usually like a cup of lard or tallow it make nice baking flavour not sure about cake tho
How do you know when beef tallow is expired if you keep it at room temperature?
You'd smell it if it went off
So if I use it to make french fries, how often can I re- use it?
Can i put it in a blender?
are beef tallow fries coming back?
i want to live long enough to experience this!
Make your own at home! I use Tallow for all my potatoes, hashbrowns, fried potatoes and I cook with it.
I also render a separate amount with salt and water a few times to use as a skin balm, even on my face.
Does it smell when it renders
Yes
Cant you make spmething similar by cooking bacon and straining it out of the pan or sheet?
You can but i meant you barely get even a cup of it
Where does one buy exclusive beef fat?
I guess it depends on where you are. I'm in Czechia, central Europe, and beef fat is not commonly available here. I scouted online pages of various butcher shops until I found one that offers beef fat. I heard just walking into any butcher shop and asking for it might work though
Search l9cal grass fed beef farns
I'm jealous
Does the fat melt with out water or should I add water??
I render without water and it works just fine.
Thanks! Would you still leave the lid off if you were cooking it in the oven? I’ve heard 225° is the best temperature in the oven. I would love to hear your thoughts!
Where do you get your suet from?
Wow, a meat grinder. What a great idea!
I purchased that mesh kitchen strainer that I saw on one of your videos a while back when you’re making bone broth and I use this to strain the tallow, but it looks like you were just using a stainless steel strainer which would be easier to clean, does that get all of the impurities out or do you ever use the mesh strainer for tallow?
I would think as close to the melting point of tallow as possible would be best, less degradation 🤔
So slow and low is the way to go.
I'm no expert tho, just trying to become one 👍😉👍
@@jordazmo19 thanks, I agree!
I use the mesh strainer And a cheese cloth or chemical free coffee filter to because there's still small pieces of things that would get through the mesh
What do you do with it
Fry with it. It’s healthier because it can withstand higher temperatures. It’s better than seed oils
Charbi ka ghee😅
I have seen another guy doing it by boiling, but i guess it loses the nutrients?😊
How long to cook?
Try it with eggs 🤤
You are what you eat
Where did you get the beef fat
Butchers, not supermarket
Made some but had to get rid of it. The smell and taste 🤢
Did you clean it before you cooked it?
@@johnprescott7389how do you clean it?
@@jul5498remove the meat I guess
If you render with couple cups water and few T of salt, this helps purify it. Put in stainless bowl. When its solid remove the fat from the bowl and throw out the liquid underneath
Excellent way to get your house smelling nasty
Or good 😂 it goes both ways.
Better than eating seed oils
Yes, if you do this cook it outside. For sure.