The whole process of whipping the Tallow (for the whipped Tallow) takes abut 40 minutes or more. You will want to whip it and rest it in between 4-5 times to get the lightest and fluffiest texture.
Just a thought, is there some reason you can't use the mixer to incorporate the whipped tallow into the egg whites after they are whipped, just on a slower speed?
I slightly burnt my suet but am still using it. I spread it onto a large baking tray, then froze it and chopped into bite size chunks. They remain in the freezer for whenever l need a crunchy fat treat. It feels like l am biting into a piece of chocolate.
Anita, have you tried chilling your melted tallow a bit before you start whipping? I can see the repeated steps of whipping and resting make sense, I'm going to try that next time, but I start with chilling my tallow for a few minutes in the fridge before I start whipping. Usually I'm making whipped tallow balm, but I'm going to make whipped tallow b bites again one of these days. Thanks for all your great ideas!
I can't tell you how much I appreciate seeing you try these things in real time and learn as you do through the process. That is a really neat aspect of your channel.
Confession! I wasn't too thrilled with the subject of this vlog 🤣but so glad I watched! Now I'm actually excited about all things tallow & suet! Thank you for coming up with so many wonderful recipes. I love your mayo & hollandaise recipes as well.
You're a hoot. Whip. Whip it REAL good!! Yes Ma'am, will do! LOL All that was very helpful, I think I need that gorgeous mixer. My hand one is from the 80's I think. Thank you!
I haven't quite gotten the hang of making the crisps yet. Tried once and they didn't come out all that well. But I do buy tallow from my butcher often. I leave it at room temp and whip it. It takes very little time and comes out very much like whipping cream. I try to have some on hand at all times since it's become my main way to add fat to my meals as needed. I store it at room temperature too so it stays that nice texture. The fridge makes it a little harder, which is great for making fat bombs (gotta do that still too!). But even just taking a spoon full of it whipped at room temp is so nice! If you're like me and can't have butter, tallow is a nice alternative to get in the extra fat as needed.
It’s so beautifully green outside your windows! No wonder the gardener is always working! It’s very cold on the plains of NE so your colorful environment looks like a treat. Very interesting recipes today! Thank you for sharing all that you do.
Hello Anita! Thanks so much for this very informative video. I can hardly wait to try the whipped tallow. TIP: Cover your mixer with a tea towel while whipping to keep it from splattering all over the place...of course, you'll have to wash the tea towel..but it sure beats making the kitchen a mess.
Funny that you mention the whipped body butters. I have been binge watching these videos lately ( with regular butters like shea not tallow) BUT they always put it in the freezer until it’s solidified except the middle and then they whip it up in their mixer to a beautiful fluffy consistency. Maybe that would work here too so you don’t have all the steps. 🤔
Delicious whipped tallow. I added only Redmond smoked salt and these fun additions to my paleo ketogenic diet cheer me up! Crunchy & salty; like a pretzel. Only carb-free. Thank you so much!
Hi Anita, just wanted you to know how much I love your channel. Crunchy suet bites sounds like a winner. I learn quite a bit from you. Also, I didn't even know that the suet was from beef.
Since with the eggwhites and tallow are whippable, I wonder if it would be worth exploring adding the whipped tallow to a partially whipped egg whites, and finishing the job with them together for a more tightly integrated 2-base ingredients? Hmmmm. IT'S SO FLUFFY! :D
WHIP IT .. WHIP IT GOOD lolol that should have been the title. I am so glad you started putting pics of your old self in your new videos ... who knew you look awesome as a blond!
I was going to try this with regular rendered beef fat. I can't get suet where I am. I'll let you know. But this is what I did with my whipped brown butter, basically let it almost harden and it whipped to a frosting consistency. Thank you for these amazing ideas!
Anita, Thanks for the revamped whipped tallow! Such great uses too for my Fatty February month of eating. By the way, I noticed your hair is really growing & is in great condition too.
I noticed her hair too! Are you using a silk or satin pillow case? It really made a big difference on my hair not breaking it and keeping the frizzy away. Naturally 💯
I was hoping you would just go ahead and use the vanilla flavored whipped tallow in the recipe. The buns would have tasted of vanilla, but you would’ve got your experiment done right and they wouldn’t have been bad tasting. But I love that you experiment and I learned a bunch. Thank you.
Wonderful video. I was watching the whipped tallow thinking...my grandson is allergic to dairy and many other baking type foods. He has never had a birthday cake (his mom makes him modified rice krispie treats), but this looks like it can be modified into a frosting. I will need to experiment.
Hi Anita, the recipes look great and pretty easy! Thanks! As far as discarding food I don't know what to do with or don't want to eat, my dog loves it all. I just have to remember to save some for the cat. Lol
Made the crisps...yummy. I think I missed the macros though. It yielded just under two ounces, because I just bought a small bag of suet at No Frills. Wanted to try before committing to the butcher lol. Kept some tallow for cooking too. Can't wait to make burgers with it tonight 😋
I made the set beef scrunchies and have to say not a favorite. The shaved beef was very unpleasant in texture and the suet was unpleasantly chewy even though it was crispy from my airfryer. Just me I'm sure and I thank you for a new idea. My dogs loved it.❤
I bought some tripe this morning. Had to do some googling as I found they had scalded tripe as well which is half the price! Grabbed a small package of it and hope to make some in the next couple of days!
Oh, wow. I make tallow, but have never whipped it! Actually, I store a little in a small jar...and yes, I use it as a moisturizer...and I love it! I've seen quite a few selling it in a business, but they always add essential oils...and I cannot use essential oils on my face. But I sure am intrigued, and will definitely try whipping it. That would probably be even better using it as a moisturizer, easier to get out of the jar, but also to make some tallow bites! Something different than eating butter all the time. Anita, what would we do without your cooking skills to make such awesome ways to eat fat?!? I was wondering, as you were adding vanilla, which sounds delicious, but what about adding flavored salts? I cannot wait to try this! I just got my little molds so I can make the "Browned Butter Bites" you made. I am loving the high fat/moderate protein way of eating, considering I've been eating Carnivore for almost 4yrs.
That is one big ass measuring cup! That tallow looks pretty clean compared to the leaf tallow I get from our abattoir. Will have a look at our local grocery store next time. Thanks eh !
Thank you. Great recipe ideas. Will def try the whipped tallow and crispy tallow bites. Just getting started on high fat carnivore and I can't do dairy or eggs. So this is very helpful. 🎉
Okay! I have some suet in the freezer. I didn't love it out of the air fryer but I think making tallow might be a way to use it! Thanks for more great ideas Anita!
Refrigeration? Do you have to keep your beef tallow crunchies in the fridge or can they be left at room temp? Also, what about the tallow for cooking. I keep my bacon fat on the counter by my stove. Can this be kept like that or should it be refrigerated? When you say beef tallow, I am assuming that is the same thing as if I ask the butcher for "beef fat scraps", is that correct? I so appreciate all your efforts in bringing this information to us. Not everyone is "into" HIGH FAT, so getting ideas and recipes is not easy.
Tallow is fat from beef. In this case I rendered the tallow from suet which is specifically fat from around the beef organs. Yes you can keep it at room temp. But what I like to do is have it in small jars and keep them in the fridge except the jar that I am currently using. It stays by the stove until I need the next jar. The suet crunchy pieces I do keep those in the fridge as well.
Thank you for mentioning you buy the suet at Save-On. I have a Save-On in Calgary not far from me, and will go see if I can find it. back in the day, I used to find suet at Superstore for Christmas steamed pudding but haven’t seen it for a long time. (Don’t make the pudding anymore now that I’m keto.)
Thank you Anita for this video. After watching Becky's video with the buns, she only whipped the egg whites to soft peaks. Not stiff peaks as you showed. Then she incorporated the tallow. Just trying to help. 😊 I love all your videos!!
Hi Anita... Thanks for interesting video. I wonder if adding the tallow to the egg whites and mixing with the mixer would be worth a try? I am happy to know that suet is available from Save On Foods as I had been looking for some and it was not available at Thrifty's or Superstore where I have been shopping. I am going to check it out and get making some tallow myself. I do make Ghee and seal it in Mason Jars for long-term storage. After years of trying to lose weight on Carnivore I found out the magic way to do it... :)
Thank you so much for trying this recipe! I had the same experience when I tried making whipped tallow... beefy candle wax describes very well! So excited to try these recipes. I have tallow practically coming out of my ears! I was wondering if it's possible to make a whipped ice cream with the tallow?
How did it turn out? I tried it and it didn’t taste good. The extract flavor didn’t come out at all and I used about 3-4 teaspoons in all of maple and vanilla extract.
Hi , Love your channel. I have the same suet from Save on foods. It is marked "chopped suet". My question is, do I have to grate this to use for making Christmas pudding or can I use as is? Thanks. James.
The only issue I foresee with using this for Christmas pudding is that there are bits of meat in this particular suet. But maybe that's not an issue and if so, you can grate this while frozen. If you thaw it it is too crumbly to grate but the chunks are like too big and irregular for what you want.
@@KetogenicWoman Hi again. Thanks for your advice. I did grate the suet. I did not spot any meat in it. Christmas pud made and sampled. now I need to figure out the best way to preserve the rest of the pud untill Xmas.
Somehow I can't digest tallow very well. It causes nausea and makes me very sick. So now I'm cooking with duckfat which is very tasty and doesn't make me sick. ☺
I am currently using the Ninja Smart Grill XL but I still love my old one which was the Ninja 5 in 1 Grill. Here is the video that has all the details about my new one: ua-cam.com/video/veJqk4Galq4/v-deo.html
I love this idea. Have you perfected this recipe? I'm off to search your videos for whipped tallow and egg white muffins. I don't know for sure how to search for them so it might take a bit to find an updated version of this video (if there is one?) I hope I can find suet in my area. The air fried suet bites looks great.
Do you mean the whipped tallow? I have decided that now I like 1/2 butter and 1/2 tallow or bacon grease and I never have the time to whip them anymore and just use the regular bites.
I really enjoy all your presentations. I've been doing carnivore since 2-16-2023, I've only lost 10 lbs. I'm now 74yrs old, I take vitamins but only 2 medications. What can I do because at 145 lbs being 5'1" I need to loose weight. I still work full time, I'm a handicap bus driver...so I'm very active...I'm disappointed but I'm not giving up. Any suggestions please? Thank you 😊 Constance
It's hard to advise as I not enough info to say. Many women do not eat enough for the body to do all that is required of us to maintain our muscle as we age as well as lose weight. Maybe you need more protein, maybe you don't. Maybe not enough fat, maybe too much fat. Find out what your TDEE is and then track for a couple weeks to see how close you are to it and go from there! criticalcarnivore.netlify.app/
Good question! I saw it done on different creators channels! Maybe they just all copied each other, lol! But I could actually see and taste quite a difference in texture.
I tried this today and I must have done something wrong. I think I got the texture ok but it doesn’t taste good. I used the left over fat from bacon I cooked today and the rendered fat from some plain suet I cut up to make those crunchy bite things you also made in this video. My melted fat wasn’t as clear as yours but I did strain out any larger bits. I added maple extract in case there was a salty flavor from the bacon. I thought it might taste like a salty sweet but it didn’t. It didn’t taste like any flavor except the fat. I added vanilla extract, but that taste didn’t stand out either. Lastly I added almond extract out of desperation but still not much flavor to make the whipped fat palatable. I probably added about 3 or 4 teaspoons in all, no flavor stood out. Is it better if it’s plain suet rather than fat rendered off cooked meat? The process probably took me more than an hour. When it got to the consistency of thick frosting I stopped. Though as I rewatched the video maybe I could have gone a bit longer because even though mine was thick it didn’t look as thick as in the video. It wasn’t waxy either, it was creamy like whipped butter. I hate to throw it out, but not sure what to do if it doesn’t taste better after sitting in the fridge. I even added a pinch of salt hoping that would help. With the extract and salt I don’t think I’d use it for a body cream. I know Anita might not see this post so if anyone else has suggestions I’m all ears.
We all have different tastes so that's one factor, the other is that I only do whipped whipped tallow with clean tallow, in other words from a purchased jar or from 100% rendered suet. Now that you have it and don't like it here is what I did with my first failed whipped tallow. I melted it down and added a stick of butter, melted it all together and poured into little chocolate or candy molds and froze them. The added butter just made them so tasty.
@@KetogenicWoman thank you 😁. After I typed my comment I looked up a few other videos by the people that use it as a lotion and one woman said she renders it a couple times and each time she scraps off the gunk that settles to the bottom which makes the meat smell and taste, which must be how they make the clean version you use. I’ll try that and see what happens.
Hi Anita, I followed your way of whipping tallow and I also added the vanilla. But I don’t really care for the taste and mine is slightly gritty. Any suggestions on what I could make with the vanilla tallow bites?
Hmmm, they shouldn't be gritty but here is what I did with the first batch I made that I didn't like! I melted one stick butter and an equal amount of tallow into a pan, then put into bite size molds and freeze. They are like butter bites but half & half and quite nice! I made a whole big batch of tallow so I just kept mine in the freezer until I had used it all up that way.
@@KetogenicWoman thank you I will try that. Maybe I will strain the tallow again too. I made my own tallow from fat trimmings from the butcher, not from suet.
@@debmccahan3484 ok yes, beef fat from around the organs (suet) is quite different in texture from muscle fat (fat trimmings). Still great for cooking and most other things, just not as white and clean as suet fat.
I tried following her directions and the extract didn’t add any flavor to the whipped fat. I probably added about 3-4 teaspoons trying to get it to taste like something other than the fat, so I wonder if I’m not going to like the taste either. Did you try it again by any chance with more success?
@@tanyapapineau6237 I did look up a video by someone who makes it for body butter and she said if you render it 2 or 3 times it should get to a point where it doesn’t have a meat taste or smell so I might try doing that
I love you named your mixer "big red" like I did decades ago. What does whipped tallow taste like? If you eat more fat...doesn't the ketones not be able to burn body fat? Newbie to this way of eating...noob question
The Fat is used to make ketones. You use it gram to gram with the protein (remembering its the protein content conted). You use the fat as a lever, more or less depending on your results. This will come with time.
I have a small convection oven, not an air fryer and I put things on a wire rack on a tray so the air can get around it and that seemed to work for me. I thought about getting an air fryer but I watched another channels video about what the difference is between an air fryer and convection oven and they said an air fryer is just a small convection oven.
Sometimes it is. When it's like that just slice it partially frozen, I even made little suet crunchy sandwiches in this video: ua-cam.com/video/mI0T2-C4vBk/v-deo.html
May I ask "what" is that white suet stuff? I've never seen that before. Is that just "fat" from animals? It kinda looks like it... not sure I'd like that! hahaha!
Hi Anita, the recipes look great and pretty easy! Thanks! As far as discarding food I don't know what to do with or don't want to eat, my dog loves it all. I just have to remember to save some for the cat. Lol
The whole process of whipping the Tallow (for the whipped Tallow) takes abut 40 minutes or more. You will want to whip it and rest it in between 4-5 times to get the lightest and fluffiest texture.
Just a thought, is there some reason you can't use the mixer to incorporate the whipped tallow into the egg whites after they are whipped, just on a slower speed?
@@lynngoodwin3223 I believe using a blender to mix fat with a non fat such as egg whites doesn't work. It separates or something.
I slightly burnt my suet but am still using it. I spread it onto a large baking tray, then froze it and chopped into bite size chunks. They remain in the freezer for whenever l need a crunchy fat treat. It feels like l am biting into a piece of chocolate.
Anita, have you tried chilling your melted tallow a bit before you start whipping? I can see the repeated steps of whipping and resting make sense, I'm going to try that next time, but I start with chilling my tallow for a few minutes in the fridge before I start whipping. Usually I'm making whipped tallow balm, but I'm going to make whipped tallow b bites again one of these days. Thanks for all your great ideas!
I can't tell you how much I appreciate seeing you try these things in real time and learn as you do through the process. That is a really neat aspect of your channel.
Thank you very much!
In the absence of a splatter screen put a tea towel over the machine. Was my go to for years.
Confession! I wasn't too thrilled with the subject of this vlog 🤣but so glad I watched! Now I'm actually excited about all things tallow & suet! Thank you for coming up with so many wonderful recipes. I love your mayo & hollandaise recipes as well.
I'm so glad!
You're a hoot. Whip. Whip it REAL good!! Yes Ma'am, will do! LOL All that was very helpful, I think I need that gorgeous mixer. My hand one is from the 80's I think. Thank you!
I haven't quite gotten the hang of making the crisps yet. Tried once and they didn't come out all that well. But I do buy tallow from my butcher often. I leave it at room temp and whip it. It takes very little time and comes out very much like whipping cream. I try to have some on hand at all times since it's become my main way to add fat to my meals as needed. I store it at room temperature too so it stays that nice texture. The fridge makes it a little harder, which is great for making fat bombs (gotta do that still too!). But even just taking a spoon full of it whipped at room temp is so nice! If you're like me and can't have butter, tallow is a nice alternative to get in the extra fat as needed.
I agree, it's a perfect alternative for dairy sensitive people!
I just made my own beef tallow to make whipped tallow balm. This time I’ll save some for eating. Yum! 😋
It’s so beautifully green outside your windows! No wonder the gardener is always working! It’s very cold on the plains of NE so your colorful environment looks like a treat. Very interesting recipes today! Thank you for sharing all that you do.
Hello Anita! Thanks so much for this very informative video. I can hardly wait to try the whipped tallow. TIP: Cover your mixer with a tea towel while whipping to keep it from splattering all over the place...of course, you'll have to wash the tea towel..but it sure beats making the kitchen a mess.
Thanks for the tip!
Whip it, whip it good!🤣 made me laugh out loud. 😂💕
😅
BTW, I have been eating Sardines since I was 6-7 yrs old. Love them, thanks for the new ideas 💡 😀.
Funny that you mention the whipped body butters. I have been binge watching these videos lately ( with regular butters like shea not tallow) BUT they always put it in the freezer until it’s solidified except the middle and then they whip it up in their mixer to a beautiful fluffy consistency. Maybe that would work here too so you don’t have all the steps. 🤔
Oh, I have not seen one like that before! Always more to learn!
@@KetogenicWoman in case you wanna watch a body butter video to see what I mean, I can recommend "yaya DIY creations" here on YT.
I've done the tallow moisturizer (by Mary at Mary's nest). I started with the firm tallow in a jar that i bought and it whipped great.
I've heard that the bought tallow does whip up nice!
I just bought my suet today and watched your wonderful teaching about suet a second time. I'm ready to dive in and airfry and whip! Thanks Anita!
Have fun!
Delicious whipped tallow. I added only Redmond smoked salt and these fun additions to my paleo ketogenic diet cheer me up! Crunchy & salty; like a pretzel. Only carb-free. Thank you so much!
Making new, useful things is great.
Thanks for showing us what you did!
I had a bunch of egg whites the other day. I just added one with a yolk and made scrambled eggs for the poodle.
Hi Anita, just wanted you to know how much I love your channel. Crunchy suet bites sounds like a winner. I learn quite a bit from you. Also, I didn't even know that the suet was from beef.
Thank you so much 🤗
Since with the eggwhites and tallow are whippable, I wonder if it would be worth exploring adding the whipped tallow to a partially whipped egg whites, and finishing the job with them together for a more tightly integrated 2-base ingredients? Hmmmm. IT'S SO FLUFFY! :D
I buy 6-8 lbs at a time. Great stuff!
WHIP IT .. WHIP IT GOOD lolol that should have been the title. I am so glad you started putting pics of your old self in your new videos ... who knew you look awesome as a blond!
😁
I was going to try this with regular rendered beef fat. I can't get suet where I am. I'll let you know. But this is what I did with my whipped brown butter, basically let it almost harden and it whipped to a frosting consistency. Thank you for these amazing ideas!
Suet and beef fat are the same. 😋
Anita, Thanks for the revamped whipped tallow! Such great uses too for my Fatty February month of eating. By the way, I noticed your hair is really growing & is in great condition too.
Thank you!
I noticed her hair too! Are you using a silk or satin pillow case? It really made a big difference on my hair not breaking it and keeping the frizzy away. Naturally 💯
whip it good! thanks anita, fun and informative.
Lol… whip it! Whip it good!! Love it Anita!! ❤ And then there is the “shrinkage”… reference Seinfeld! Lol
😁 Not many people catch these things, lol! 😂💗
@@KetogenicWoman I'm 68...so when you said it, I could hear the song in my head.😅 I am so glad to have grown up in the generation we did!
I was hoping you would just go ahead and use the vanilla flavored whipped tallow in the recipe. The buns would have tasted of vanilla, but you would’ve got your experiment done right and they wouldn’t have been bad tasting. But I love that you experiment and I learned a bunch. Thank you.
WOW those buns look fantastic! Great video all around! 🤩
Thank you! Now I have something new to try!
Wonderful video. I was watching the whipped tallow thinking...my grandson is allergic to dairy and many other baking type foods. He has never had a birthday cake (his mom makes him modified rice krispie treats), but this looks like it can be modified into a frosting. I will need to experiment.
The whipped tallow would make a heck of a frosting if he can do honey or some sort of natural sweetener like monkfruit.
Thank you for sharing!!!
Hi Anita, the recipes look great and pretty easy! Thanks!
As far as discarding food I don't know what to do with or don't want to eat, my dog loves it all. I just have to remember to save some for the cat. Lol
Made the crisps...yummy. I think I missed the macros though. It yielded just under two ounces, because I just bought a small bag of suet at No Frills. Wanted to try before committing to the butcher lol. Kept some tallow for cooking too. Can't wait to make burgers with it tonight 😋
Anita, you look great!
I made the set beef scrunchies and have to say not a favorite. The shaved beef was very unpleasant in texture and the suet was unpleasantly chewy even though it was crispy from my airfryer. Just me I'm sure and I thank you for a new idea. My dogs loved it.❤
I bought some tripe this morning. Had to do some googling as I found they had scalded tripe as well which is half the price! Grabbed a small package of it and hope to make some in the next couple of days!
Oh, wow. I make tallow, but have never whipped it! Actually, I store a little in a small jar...and yes, I use it as a moisturizer...and I love it! I've seen quite a few selling it in a business, but they always add essential oils...and I cannot use essential oils on my face. But I sure am intrigued, and will definitely try whipping it. That would probably be even better using it as a moisturizer, easier to get out of the jar, but also to make some tallow bites! Something different than eating butter all the time.
Anita, what would we do without your cooking skills to make such awesome ways to eat fat?!? I was wondering, as you were adding vanilla, which sounds delicious, but what about adding flavored salts? I cannot wait to try this! I just got my little molds so I can make the "Browned Butter Bites" you made. I am loving the high fat/moderate protein way of eating, considering I've been eating Carnivore for almost 4yrs.
Yes I think you could flavor up that tallow any way you like! The vanilla makes it seem like a treat for me, almost like a frosting!
@@KetogenicWoman Oh, yum! Will definitely try adding vanilla.😊
Hey girl. Love your channel. Can't eat that much fat here but hubs can. Those molds can also be called ampatures
That is one big ass measuring cup! That tallow looks pretty clean compared to the leaf tallow I get from our abattoir. Will have a look at our local grocery store next time. Thanks eh !
You are welcome!
"Whip it, whip it good" - Devo. Ha my memory has improved since going carnivore!
lol!
Thank you. Great recipe ideas. Will def try the whipped tallow and crispy tallow bites. Just getting started on high fat carnivore and I can't do dairy or eggs. So this is very helpful. 🎉
Okay! I have some suet in the freezer. I didn't love it out of the air fryer but I think making tallow might be a way to use it! Thanks for more great ideas Anita!
You are so welcome!
Terrific Video, love how you experiment in front of the camera.
I will seek out suet this week. I have gotten beef fat trimmings which air fried are 💣💣🎉. Thanks for all your videos Anita
Also Anita your face is looking so slim. I hope there are scale and non scale wins on Wed for you ❤
Refrigeration? Do you have to keep your beef tallow crunchies in the fridge or can they be left at room temp? Also, what about the tallow for cooking. I keep my bacon fat on the counter by my stove. Can this be kept like that or should it be refrigerated? When you say beef tallow, I am assuming that is the same thing as if I ask the butcher for "beef fat scraps", is that correct? I so appreciate all your efforts in bringing this information to us. Not everyone is "into" HIGH FAT, so getting ideas and recipes is not easy.
Tallow is fat from beef. In this case I rendered the tallow from suet which is specifically fat from around the beef organs. Yes you can keep it at room temp. But what I like to do is have it in small jars and keep them in the fridge except the jar that I am currently using. It stays by the stove until I need the next jar. The suet crunchy pieces I do keep those in the fridge as well.
Master editor
I thought that suet was fat around the kidneys and tallow was from other parts of the cow.
You may want to incorporate the whipped egg whites into the tallow in small batches rather than the tallow into the whites.
Thank you for mentioning you buy the suet at Save-On. I have a Save-On in Calgary not far from me, and will go see if I can find it. back in the day, I used to find suet at Superstore for Christmas steamed pudding but haven’t seen it for a long time. (Don’t make the pudding anymore now that I’m keto.)
Look in the freezer where they keep things like soup bones and frozen tubes of veal and lamb!
Thank you Anita for this video. After watching Becky's video with the buns, she only whipped the egg whites to soft peaks. Not stiff peaks as you showed. Then she incorporated the tallow. Just trying to help. 😊 I love all your videos!!
Good eye! I'm so used to whipping the egg whites to death from all those egg white breads I've made! I will try that on the next batch!
Hi Anita... Thanks for interesting video. I wonder if adding the tallow to the egg whites and mixing with the mixer would be worth a try? I am happy to know that suet is available from Save On Foods as I had been looking for some and it was not available at Thrifty's or Superstore where I have been shopping. I am going to check it out and get making some tallow myself. I do make Ghee and seal it in Mason Jars for long-term storage. After years of trying to lose weight on Carnivore I found out the magic way to do it... :)
Wonderful!
Do you have to let the tallow cool? Or can you do it when it’s warm?
Thank you so much for trying this recipe! I had the same experience when I tried making whipped tallow... beefy candle wax describes very well! So excited to try these recipes. I have tallow practically coming out of my ears! I was wondering if it's possible to make a whipped ice cream with the tallow?
Now I'm going to have to try!
@@KetogenicWoman I couldn't help but wonder because it reminds me of Mr Whippy, which I believe is made of vegetable oil!
@@saveyourselves5923 The whipped cream substitute, "Cool Whip" is largely made from palm oil -- and other vegetable oils -- isn't it?
@@theelizabethan1 probably hydrogenated too
Great video! As usual ☺️
Thank you!! 😊
I'm making some now. 😊
How did it turn out? I tried it and it didn’t taste good. The extract flavor didn’t come out at all and I used about 3-4 teaspoons in all of maple and vanilla extract.
Hi , Love your channel. I have the same suet from Save on foods. It is marked "chopped suet". My question is, do I have to grate this to use for making Christmas pudding or can I use as is? Thanks.
James.
The only issue I foresee with using this for Christmas pudding is that there are bits of meat in this particular suet. But maybe that's not an issue and if so, you can grate this while frozen. If you thaw it it is too crumbly to grate but the chunks are like too big and irregular for what you want.
@@KetogenicWoman Hi again. Thanks for your advice. I did grate the suet. I did not spot any meat in it. Christmas pud made and sampled. now I need to figure out the best way to preserve the rest of the pud untill Xmas.
Somehow I can't digest tallow very well. It causes nausea and makes me very sick. So now I'm cooking with duckfat which is very tasty and doesn't make me sick. ☺
Good that you found something that works for you!
Hi! I just LOVE your channel, your recipes. Could you tell me what type of ninja your using? THANK YOU!
I am currently using the Ninja Smart Grill XL but I still love my old one which was the Ninja 5 in 1 Grill. Here is the video that has all the details about my new one: ua-cam.com/video/veJqk4Galq4/v-deo.html
Hey Anita, did you let the Tallow cool before you started to whip it. Sorry I maybe I missed that on the video.
yes, it should cool down but not start to thicken. I had some issues with the timer feature, sorry!
I'm glad you asked that question, thanks!
I love this idea. Have you perfected this recipe? I'm off to search your videos for whipped tallow and egg white muffins. I don't know for sure how to search for them so it might take a bit to find an updated version of this video (if there is one?) I hope I can find suet in my area. The air fried suet bites looks great.
Do you mean the whipped tallow? I have decided that now I like 1/2 butter and 1/2 tallow or bacon grease and I never have the time to whip them anymore and just use the regular bites.
Would adding flavoured LMNT be something you'd be interested in trying?
Possibly!? I know the LMNT is great in the butter bites! So I'll have to try a batch with LMNT!
@@KetogenicWoman I'm looking forward to that. Thanks
I really enjoy all your presentations. I've been doing carnivore since 2-16-2023, I've only lost 10 lbs. I'm now 74yrs old, I take vitamins but only 2 medications.
What can I do because at 145 lbs being 5'1" I need to loose weight. I still work full time, I'm a handicap bus driver...so I'm very active...I'm disappointed but I'm not giving up. Any suggestions please?
Thank you 😊
Constance
It's hard to advise as I not enough info to say. Many women do not eat enough for the body to do all that is required of us to maintain our muscle as we age as well as lose weight. Maybe you need more protein, maybe you don't. Maybe not enough fat, maybe too much fat. Find out what your TDEE is and then track for a couple weeks to see how close you are to it and go from there! criticalcarnivore.netlify.app/
@@KetogenicWoman what TDEE?
Interesting! I wonder what it is about the resting that makes it whip up better🤷♀️
Good question! I saw it done on different creators channels! Maybe they just all copied each other, lol! But I could actually see and taste quite a difference in texture.
I have never thought about using tallow on my skin. Going to try that.
Do you have wait for the liquid tallow to cool to make whipped tallow?
I prefer to let it cool a bit, I think it's whips faster
@@KetogenicWomanthank you!
👍👍
Could you make keto mayo using whipped tallow?
I've been wanting to try that!
I tried this today and I must have done something wrong. I think I got the texture ok but it doesn’t taste good. I used the left over fat from bacon I cooked today and the rendered fat from some plain suet I cut up to make those crunchy bite things you also made in this video. My melted fat wasn’t as clear as yours but I did strain out any larger bits. I added maple extract in case there was a salty flavor from the bacon. I thought it might taste like a salty sweet but it didn’t. It didn’t taste like any flavor except the fat. I added vanilla extract, but that taste didn’t stand out either. Lastly I added almond extract out of desperation but still not much flavor to make the whipped fat palatable. I probably added about 3 or 4 teaspoons in all, no flavor stood out. Is it better if it’s plain suet rather than fat rendered off cooked meat? The process probably took me more than an hour. When it got to the consistency of thick frosting I stopped. Though as I rewatched the video maybe I could have gone a bit longer because even though mine was thick it didn’t look as thick as in the video. It wasn’t waxy either, it was creamy like whipped butter. I hate to throw it out, but not sure what to do if it doesn’t taste better after sitting in the fridge. I even added a pinch of salt hoping that would help. With the extract and salt I don’t think I’d use it for a body cream. I know Anita might not see this post so if anyone else has suggestions I’m all ears.
We all have different tastes so that's one factor, the other is that I only do whipped whipped tallow with clean tallow, in other words from a purchased jar or from 100% rendered suet. Now that you have it and don't like it here is what I did with my first failed whipped tallow. I melted it down and added a stick of butter, melted it all together and poured into little chocolate or candy molds and froze them. The added butter just made them so tasty.
@@KetogenicWoman thank you 😁. After I typed my comment I looked up a few other videos by the people that use it as a lotion and one woman said she renders it a couple times and each time she scraps off the gunk that settles to the bottom which makes the meat smell and taste, which must be how they make the clean version you use. I’ll try that and see what happens.
Question please, can i make brown beef tallow, the same way you make brown butter??
The thing that makes the butter go 'brown' is the milk solids in the butter. So no, not the same with beef.
Hi Anita, I followed your way of whipping tallow and I also added the vanilla. But I don’t really care for the taste and mine is slightly gritty. Any suggestions on what I could make with the vanilla tallow bites?
Hmmm, they shouldn't be gritty but here is what I did with the first batch I made that I didn't like! I melted one stick butter and an equal amount of tallow into a pan, then put into bite size molds and freeze. They are like butter bites but half & half and quite nice! I made a whole big batch of tallow so I just kept mine in the freezer until I had used it all up that way.
@@KetogenicWoman thank you I will try that. Maybe I will strain the tallow again too. I made my own tallow from fat trimmings from the butcher, not from suet.
@@debmccahan3484 ok yes, beef fat from around the organs (suet) is quite different in texture from muscle fat (fat trimmings). Still great for cooking and most other things, just not as white and clean as suet fat.
@@KetogenicWomanthat's another good tip I didn't know about!
do you have a link for your molds
Yes, I own this Walfos set and use them in many of my videos and recipes! amzn.to/3zvimTP
Could you whip the tallow and egg whites at the same time??
No because fat tends to deflate the egg whites so best to get them stiff first.
Where do you get all Redmond products?
I'm in Canada so choices are limited, mostly from Canadian Amazon!
@@KetogenicWoman I’m in Canada also, Ontario. It is hard to find, I will try Amazon thanks
Redmonds has its own website. I actually bought it the first time there and then started seeing it in several grocery stores in my state of Wisconsin.
what kind of large salt flakes go on the suet crisps?
any kind, not sure what is available in your area. Kosher salt works too,
Does one get used to the taste of beef tallow because we don’t like it. 😢
I find that it doesn't have much of a taste. So not sure how to answer this, maybe it's just me!
I tried following her directions and the extract didn’t add any flavor to the whipped fat. I probably added about 3-4 teaspoons trying to get it to taste like something other than the fat, so I wonder if I’m not going to like the taste either. Did you try it again by any chance with more success?
@@janeth3139 I did not. I was going to make the whipped but haven’t gotten to it.
@@tanyapapineau6237 I did look up a video by someone who makes it for body butter and she said if you render it 2 or 3 times it should get to a point where it doesn’t have a meat taste or smell so I might try doing that
@@janeth3139 hmm ok well that’s good to know
I love you named your mixer "big red" like I did decades ago.
What does whipped tallow taste like?
If you eat more fat...doesn't the ketones not be able to burn body fat? Newbie to this way of eating...noob question
It tastes creamy if you get it whipped up enough, and then whatever flavor you add. Otherwise it is has no flavor really.
The Fat is used to make ketones. You use it gram to gram with the protein (remembering its the protein content conted). You use the fat as a lever, more or less depending on your results. This will come with time.
Where is the recipe for the tallow cloud bread?
It is Becky Niles recipe. I linked her video in the description.
@@KetogenicWoman I can't find her video in the description can you send me her link
ua-cam.com/video/NPyAa5eLr4I/v-deo.html
Jennifer, if you look where Anita put “ My New Ninja “, you’ll find the website right under that! Good luck!
@@gmabuff yes ty for pointing that out see it now😊
❤️🥰
your next vid could be flavored candle wax and body butter lol
LOL!
What speed do you put your mixer on?
High speed!
Okay, thanks
@@KetogenicWoman , ever try whipping bacon grease ?
Do you have to have an air fryer??
No, I explained in the video how to do it without one.
I have a small convection oven, not an air fryer and I put things on a wire rack on a tray so the air can get around it and that seemed to work for me. I thought about getting an air fryer but I watched another channels video about what the difference is between an air fryer and convection oven and they said an air fryer is just a small convection oven.
I bought suet from my grocery store freezer section, but it's ground up like hamburger?!
Sometimes it is. When it's like that just slice it partially frozen, I even made little suet crunchy sandwiches in this video: ua-cam.com/video/mI0T2-C4vBk/v-deo.html
May I ask "what" is that white suet stuff? I've never seen that before. Is that just "fat" from animals? It kinda looks like it... not sure I'd like that! hahaha!
It is the fat from around the organs of beef!
Hi Anita, the recipes look great and pretty easy! Thanks!
As far as discarding food I don't know what to do with or don't want to eat, my dog loves it all. I just have to remember to save some for the cat. Lol
Don't give your dog too much fat, it can cause pancreatitis.