Thanks for watching! Here's the video where I made the brisket this fat came from: Is Wagyu Worth It? Texas Brisket Battle: Wagyu vs Prime ua-cam.com/video/H5EAxJaFN8c/v-deo.html
Very nice video. When I did my Charcuterie course in Italy, the artisans are using this fat to cover the prosciutto with black pepper, especially in Tuscany. When they are cooking the fat, they are not adding water, just salt. They are cooking it on the stove on really low heat for 12 hours. The solids that are left from the rendering process are served in a lot of restaurants as an appetizer after frying them in hot oil. They are very crunchy like chips. Thank you Al 👍🙌
Amazing story! It’s actually better to do it in an oven than on the stove - only because you can control the temperature. I will have to try frying the solids next time thanks for the tip!
It does! Next time you make a brisket order one of those SRF Wagyu ones from my links and save the fat for tallow - you can thank me later, Scott! (I'll thank you now for using one of my links!)
This is the essence of taste, I completely agree and with tallow you can even make a regular meat taste fantastic! Did you know that Belgians & Dutch traditionally use tallow with frying oil to make those famous Belgian fries? P.S: I couldn't see the link for the fat separator in the description, can you please share the link?
I did not know that - those Belgians & Dutch are genius! Next cheat day I'm going to try that! Also good catch on the fat separator - I added it now. Here's the link so you don't have to go look: geni.us/FatSeparator?track=YTEp59 Thanks for watching!
This was a fantastic video! I am thinking about calling my local butcher to see if I can get some beef fat trimmings. If I shoot a video, I will be giving you credit for the idea and a shout out! [Phil]
Same as below: never thought to use water and salt...I did mine by cutting into fine pieces and then cooked in a crock-pot on low all night--worked great!
Hi James. I've got a friend (also named James) who suggested I put the fat through my meat grinder at the beginning of the process. I'll be trying that next. I like your crock pot idea too. I'd like it more if I owned a crock pot! But definitely try the salt and water hack - you will end up with a crystal clear pure tallow that's SO GOOD!
Hi Walter - thanks for watching! They say it's shelf stable for 12-18 months. Honestly I've never tested that theory - the jar you saw me make lasts me about 3 months. Also yes you can make tallow from cheaper cuts of beef (not just brisket BTW). It won't have the same health benefits or flavor profile, but it will still be healthy and delicious! -Al
Hi Andrea. The difference in the clarity of the finished product using the salt and water is pretty remarkable. And that separator? Literally less than $20 😂
@@BehindTheFoodTV can I tell you how many $20 I've spent?? its more about the gazillion gadgets we have piled up that rarely get used! lol pressure cooker, two stand mixers, popcorn pot, 2-3 food processors, etc... endless!
I've been doing it all wrong. I just took the fat and scraps. Placed in a hotel pan. Covered with foil. Put in oven at around 300 F. Until rendered. Strained through china cap. Then through a Chinois. And pour into hotel pan. Let sit at room temperature about an hour. Then place in refrigerator. Cool until solid. Then cut into blocks. Plastic wrap. And freeze.
Thanks, Diana! The oven is by Oster, but to be honest I wouldn't recommend it. It's really flaky and has some strange limitations that make it hard to use. I'm currently looking at alternatives - I will probably end up with the one from Anova (emv4.me/AnovaOven) - I've been testing it and I'm really impressed!
Lol this was back when you loved to wrote those zingers to the vegan community. Don’t see those on the screen anymore. Your channel has grown quite politically correct 😂😂😂
You know Manny this makes me sad. I promise that tomorrow after 12:03pm you won't be tempted to call me politically correct. And I vow in 2023 to make fun of Vegans more! Thanks for all of the support so far. Have a great holiday, and enjoy whatever vegan you're going to serve for your holiday dinner!
Thanks for watching! Here's the video where I made the brisket this fat came from: Is Wagyu Worth It? Texas Brisket Battle: Wagyu vs Prime ua-cam.com/video/H5EAxJaFN8c/v-deo.html
Very nice video. When I did my Charcuterie course in Italy, the artisans are using this fat to cover the prosciutto with black pepper, especially in Tuscany. When they are cooking the fat, they are not adding water, just salt. They are cooking it on the stove on really low heat for 12 hours. The solids that are left from the rendering process are served in a lot of restaurants as an appetizer after frying them in hot oil. They are very crunchy like chips.
Thank you Al 👍🙌
Amazing story! It’s actually better to do it in an oven than on the stove - only because you can control the temperature. I will have to try frying the solids next time thanks for the tip!
I feel like I got to peek behind the Curtain of Oz. TY for finally sharing how to do this!
Well the eggs are emerald green, so.........welcome to OZ! Thanks for watching, Mark!
Wagyu beef tallow....awesome! I bet that adds great flavor!
It does! Next time you make a brisket order one of those SRF Wagyu ones from my links and save the fat for tallow - you can thank me later, Scott! (I'll thank you now for using one of my links!)
This is the essence of taste, I completely agree and with tallow you can even make a regular meat taste fantastic!
Did you know that Belgians & Dutch traditionally use tallow with frying oil to make those famous Belgian fries?
P.S: I couldn't see the link for the fat separator in the description, can you please share the link?
I did not know that - those Belgians & Dutch are genius! Next cheat day I'm going to try that! Also good catch on the fat separator - I added it now. Here's the link so you don't have to go look: geni.us/FatSeparator?track=YTEp59
Thanks for watching!
@@BehindTheFoodTV Thanks for the link Al, have a great weekend!
I promise to - filming Wagyu Beef Dino Ribs, Cornish Game Hens and Jalapeno Poppers this weekend! I hope your weekend is equally as delicious!
Woo hoo! Excellent video! Totally worth the wait!
Haha thanks Chris! You’re going to love the result!
This was a fantastic video! I am thinking about calling my local butcher to see if I can get some beef fat trimmings. If I shoot a video, I will be giving you credit for the idea and a shout out! [Phil]
Thanks, Phil! Good luck with the butcher. If he doesn’t have any to share, get a brisket!
Same as below: never thought to use water and salt...I did mine by cutting into fine pieces and then cooked in a crock-pot on low all night--worked great!
Hi James. I've got a friend (also named James) who suggested I put the fat through my meat grinder at the beginning of the process. I'll be trying that next. I like your crock pot idea too. I'd like it more if I owned a crock pot! But definitely try the salt and water hack - you will end up with a crystal clear pure tallow that's SO GOOD!
OMG You did it!!!! Thank you!!!! now I can use all that frozen wagyu fat, finally!!!! ;)
I knew you'd be happy! Thanks for all of the support and encouragement along the way, chef!
Great Job with this one!
Thanks, Dash! When you finally decide to get that SRF brisket........ :-). Thanks for watching man!
This is fantastic! A couple questions:
1) How long is the tallow safe to store?
2) Is it worth doing this with cheap cuts of brisket?
Thanks!
Hi Walter - thanks for watching! They say it's shelf stable for 12-18 months. Honestly I've never tested that theory - the jar you saw me make lasts me about 3 months. Also yes you can make tallow from cheaper cuts of beef (not just brisket BTW). It won't have the same health benefits or flavor profile, but it will still be healthy and delicious! -Al
can u do the bowl method next pls, Al??
Thank you
You’re very welcome!
Wow, I wouldn't have thought to add water or salt, and i've only fried mine on low. I'll try this next time. That separator tool is neat!
Hi Andrea. The difference in the clarity of the finished product using the salt and water is pretty remarkable. And that separator? Literally less than $20 😂
@@BehindTheFoodTV can I tell you how many $20 I've spent?? its more about the gazillion gadgets we have piled up that rarely get used! lol pressure cooker, two stand mixers, popcorn pot, 2-3 food processors, etc... endless!
Hahaha you know you’re right! I just buy so many $150 gadgets that the $20 ones make me happy 😆
I've been doing it all wrong. I just took the fat and scraps. Placed in a hotel pan. Covered with foil. Put in oven at around 300 F. Until rendered. Strained through china cap. Then through a Chinois. And pour into hotel pan. Let sit at room temperature about an hour. Then place in refrigerator. Cool until solid. Then cut into blocks. Plastic wrap. And freeze.
You’re not the only one who does it that way. I think if you try my method you will find that you get a more pure product. Thanks for stopping by!
@@BehindTheFoodTV I'm going to try your way.
You remind me of Tim the toolman Taylor
Thanks! If you keep watching, who knows maybe I’ll show you the Binford 5000!
Haha Eat More Vegans got me 😂 great video! Btw what oven is that? Do you have the link?
Thanks, Diana! The oven is by Oster, but to be honest I wouldn't recommend it. It's really flaky and has some strange limitations that make it hard to use. I'm currently looking at alternatives - I will probably end up with the one from Anova (emv4.me/AnovaOven) - I've been testing it and I'm really impressed!
@@BehindTheFoodTV nice! Thanks for the tip! Looking forward to more meaty videos 😀
I got a shout-out!!!
Yes you did! Thanks for all of your support Andrea!
Lol this was back when you loved to wrote those zingers to the vegan community. Don’t see those on the screen anymore. Your channel has grown quite politically correct 😂😂😂
You know Manny this makes me sad. I promise that tomorrow after 12:03pm you won't be tempted to call me politically correct. And I vow in 2023 to make fun of Vegans more! Thanks for all of the support so far. Have a great holiday, and enjoy whatever vegan you're going to serve for your holiday dinner!
You don't need to explain that you're putting gloves on?
Thanks for the tip Jonathan. Every little bit helps.
Eat more vegans
Exactly!
@@BehindTheFoodTV I fried the wagyu tallow with eggs
So good!