I just found you tonight , my husband and I have been carnivores for almost 2 months now . He was looking for something to try different, so he was looking up crepes and we are going to try yours . We are going to try making our on Tallo next . 😊 thank you
Oh we watched you for about 2 hours today . We enjoyed learning g about different ways to eat meat . 😊 also my husband is 67 and I am 64 , we loved the segment with Andy and Hope today .
Great video. I think in USA Ancel Keys really set in motion the move away from healthy animal fats to the detriment of folks. So glad to see you promoting beef tallow. It's a great animal fat compared to all these frankenstein type "vegetable" oils which are so bad for us all.
Very interesting. I make ghee from grass fed butter and leave it on the counter near the stove for cooking. Not having had tallow before I am wondering what the differences or pros and cons of either would be? Also, does Maria recommend grass fed suet or kidney fat?
It's a totally different taste. I have ghee too and ghee has a distinctive flavor where as tallow has no flavor. If I was frying eggs I would prefer ghee or butter to tallow because I like that buttery egg taste. Tallow is better for browning meat. I'm not 100% sure of Maria's stance on this but if I could get and afford grass fed kidney fat that's the route I would go. Thanks for your questions!
Did u ever try cooking chaffles with the tallow to get them more crispy than using cheese? I managed to pick up almost 3 lbs of suet for free from Superstore. Very excited to begin making it.
I sure did! I'm still experimenting with amounts so don't have an exact formula but there's a definitely a difference with the tallow, they seemed lighter and airier. If you make them with just eggs and tallow like I did, I couldn't help it, I had to sprinkle with cinnamon and a pinch of monkfruit and it damn near tasted like a fresh made donut.
asked wholefoods butcher and they don’t sell the suet to the public, not even special order… I bought Epic brand which cost a small fortune even on sale!
Thanks so much for your videos. Can I reuse the tallow after cooking or deep frying? I just started carnivore diet recently for my husband's skin issue.
I think it depends on what you used it for. Sometimes the tallow is really 'dirty' after and sometimes not too bad. So you'll have to make a judgement call on it.
I have shared my story here and there but in a nutshell I have now lost about 135 pounds. I have not switched! I am Ketovore (mostly meat based keto) and I sprinkle in a couple PSMF days a week. Doing that helped break a weight loss stall so I'm happy I did that! My video coming up this Sunday I will be talking about my plan for October.
@@KetogenicWoman Thanks for the quick reply, I phoned a few butchers and one even told that to,let him know if I can find any because he wants some too. I'll try local small slaughter houses.
For whatever chaffle recipes you have, just substitute slightly melted tallow for the fat. I keep things pretty simple and carnivorish so a typical chaffle for me would be 2 eggs, 1 tbsp melted butter or tallow and 1/2 c ground pork rinds. I don't use sweetener normally.
So tallow is just the rendered form of suet? When a recipe like a pastry calls for suet, it means this or another product specifically made for baking?
@@KetogenicWoman so it's not a problem then that in suet form it still has all the connective tissue, membranes, and other impurities in it? You can still bake with all of that? Is it best to grind it down in a blender? I'm assuming that baking with all those chunks would not yield a consistent finish.
I have seen people add maybe a 1/4 cup of water to get it started is that ok? Also can this be stored in the pantry or does it have to be refrigerated?
I personally would not want water mixed in with my tallow, I have never seen that and not sure why it's needed? I keep one jar by the stove and leave the rest in the fridge until that jar is gone.
@@KetogenicWoman well as I did more research I found people put water in at first to make sure it doesn’t burn when you first start it which is boiled out by time it is done.
I think the crockpot is a great way to go! It's much faster on the stove but the one issue on the stove is you have to be there to watch it and manage it.
I keep mine in the fridge and they do get white which just means it is solid. Yes you can cook with it when it's solid! The only time tallow is golden liquid is when it is warm.
I am so glad you are showing us the "basics". So many channels are doing the fancy smancy recipes and treats. Keep it up!
Haha, I'm the furthest thing from Fancy Schmancy and proud of it!
I found packages of frozen tallow at the store, I'm going too do this! Thank you. ❤
Aawww love that pup!
Also love all your content! So helpful thank u very much ❤
Thank you!
This haircut Is So cute for you, Anita!
Adorable doggie.
💜🤗
Awww, it's baby Teddy❣❣❣
He was such a little sweetie!
I love your Lion diet playlist. A few of us in Laura Spath's group on Locals are talking about doing the Lion diet in January.
Thank you! Love Laura Spath, would like to meet her one day!
I just found you tonight , my husband and I have been carnivores for almost 2 months now . He was looking for something to try different, so he was looking up crepes and we are going to try yours . We are going to try making our on Tallo next . 😊 thank you
Congratulations on your new lifestyle!
Oh we watched you for about 2 hours today . We enjoyed learning g about different ways to eat meat . 😊 also my husband is 67 and I am 64 , we loved the segment with Andy and Hope today .
I enjoy your videos. I learn a lot from Your explanations and cooking demos.
Keep them coming. Thank you.
Thanks, that's my plan!
I Just found you and love your content!! I will for sure continue to watch you! Thank you for taking the time to make these videos..
Welcome aboard! I plan to keep making them! 😍
This is wonderful. I've made lard before but tallow was a new one for me. Thanx Anita. I'm really enjoying your videos. I'm taking lots of notes.
Thanks so much for watching and glad it is helping!
U the best learn do much from u just bought tallow from the butcher
Hi Anita,
Thank you so much for the great videos 😊
And very helpful
Glad you like them!
Thank You for the video
You're welcome!
Great video. I think in USA Ancel Keys really set in motion the move away from healthy animal fats to the detriment of folks. So glad to see you promoting beef tallow. It's a great animal fat compared to all these frankenstein type "vegetable" oils which are so bad for us all.
I agree and thanks so much for watching!
Hi, thanks for your videos!
Do you have to keep the fat in the fridge once it's rendered?
Ty
No! I keep 1 jar on the counter at all times and the rest in the fridge. Thanks for watching!
Thanks! I really like your videos. Your information is simple and concise and to the point. Keep up the good work.😉
I appreciate that! Thanks for watching!
Very interesting. I make ghee from grass fed butter and leave it on the counter near the stove for cooking. Not having had tallow before I am wondering what the differences or pros and cons of either would be? Also, does Maria recommend grass fed suet or kidney fat?
It's a totally different taste. I have ghee too and ghee has a distinctive flavor where as tallow has no flavor. If I was frying eggs I would prefer ghee or butter to tallow because I like that buttery egg taste. Tallow is better for browning meat. I'm not 100% sure of Maria's stance on this but if I could get and afford grass fed kidney fat that's the route I would go. Thanks for your questions!
Did u ever try cooking chaffles with the tallow to get them more crispy than using cheese? I managed to pick up almost 3 lbs of suet for free from Superstore. Very excited to begin making it.
I sure did! I'm still experimenting with amounts so don't have an exact formula but there's a definitely a difference with the tallow, they seemed lighter and airier. If you make them with just eggs and tallow like I did, I couldn't help it, I had to sprinkle with cinnamon and a pinch of monkfruit and it damn near tasted like a fresh made donut.
And congrats on the suet score! You can also just melt that all day in the slow cooker if you want.
Thank you!
@@KetogenicWoman - Lol! I just love you Anita! 😂❤
asked wholefoods butcher and they don’t sell the suet to the public, not even special order… I bought Epic brand which cost a small fortune even on sale!
Wow. My local grocery store keeps packages of suet in the freezer section. I would ask a butcher instead.
Thanks so much for your videos. Can I reuse the tallow after cooking or deep frying? I just started carnivore diet recently for my husband's skin issue.
I think it depends on what you used it for. Sometimes the tallow is really 'dirty' after and sometimes not too bad. So you'll have to make a judgement call on it.
@@KetogenicWoman Thank you!
Can you share your story. How much weight you have lost , why you switched from Keto to the modified fat .
I really appreciate you ☺️💜🙋♀️
I have shared my story here and there but in a nutshell I have now lost about 135 pounds. I have not switched! I am Ketovore (mostly meat based keto) and I sprinkle in a couple PSMF days a week. Doing that helped break a weight loss stall so I'm happy I did that! My video coming up this Sunday I will be talking about my plan for October.
Hi, Trying to make tallow but suet is no where to be found. Any ideas where I can get it, I'm in Quebec city.
If you can't find it in the freezer at the grocery store, the best place would be a butcher shop. It might also be called kidney fat there.
@@KetogenicWoman Thanks for the quick reply, I phoned a few butchers and one even told that to,let him know if I can find any because he wants some too. I'll try local small slaughter houses.
@@rollandjones8777 Great idea and any local farmers as well!
Hi, how much tallow and monkfruit did you use in your Chaffle?
For whatever chaffle recipes you have, just substitute slightly melted tallow for the fat. I keep things pretty simple and carnivorish so a typical chaffle for me would be 2 eggs, 1 tbsp melted butter or tallow and 1/2 c ground pork rinds. I don't use sweetener normally.
Is this different fat from what I drain off of cooked ground beef?
Yeas, it's fat from around the beef organs rather then from muscle meat.
So tallow is just the rendered form of suet? When a recipe like a pastry calls for suet, it means this or another product specifically made for baking?
Yes and you can definitely use this for baking!
@@KetogenicWoman so it's not a problem then that in suet form it still has all the connective tissue, membranes, and other impurities in it? You can still bake with all of that? Is it best to grind it down in a blender? I'm assuming that baking with all those chunks would not yield a consistent finish.
@@pmarati well, it all gets strained in the end like I did in this video. So you are just left with the pure white fat.
Does beef tallow turn solid again like the suet
Yes, it's about the consistency of butter. In the fridge it's solid, on the counter it is still solid but soft and spreadable.
Does it have to be refrigerated or can it be left out on the counter?
Great question! You can leave it out, just make sure it's in an air tight container. I keep mine in the fridge mostly out of habit I think.
I have seen people add maybe a 1/4 cup of water to get it started is that ok? Also can this be stored in the pantry or does it have to be refrigerated?
I personally would not want water mixed in with my tallow, I have never seen that and not sure why it's needed? I keep one jar by the stove and leave the rest in the fridge until that jar is gone.
@@KetogenicWoman well as I did more research I found people put water in at first to make sure it doesn’t burn when you first start it which is boiled out by time it is done.
I made mine in the crock pot, is it better to make it on the stove? Can you heat it too long?
I think the crockpot is a great way to go! It's much faster on the stove but the one issue on the stove is you have to be there to watch it and manage it.
@@KetogenicWoman thank you! I think I’ll continue using the crock pot since I usually render the fat long before I’m out of it. :-)
So just ask the Butcher for beef fat? Also, can you recommend any good brands online?
I usually just buy it from their freezer but sure, ask the butcher if you don't see any there.
@@KetogenicWoman thank you. I did ask and they were very helpful. I will make tallow but currently bbq'ing some because I love the flavor.
🙋 Anita is tello the same or similar to lard that you can buy at the store? If not what is the difference 🤔
Tallow is rendered beef fat while lard is rendered pork fat. I have never been able to buy lard from the store, would love to find some!
@@KetogenicWoman so does that mean I can use pork fat instead of beef fat to cook with or does it have to be tello 🤔
@@annabellahayes3227u can use either Luv : )
I live in paris so should I keep it at room temperature or in fridge? And if it gets white can I use it for cooking?
I keep mine in the fridge and they do get white which just means it is solid. Yes you can cook with it when it's solid! The only time tallow is golden liquid is when it is warm.