Guest guest Posted October 4, 2003 Report Share Posted October 4, 2003 >Does anyone use Tallow? Yes, from beef. What do you want to know? -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2003 Report Share Posted October 4, 2003 Hi Steve... I use about 1 1/2 lbs a day. Mine is mixed with about 20% protein, we also use tallow straight in our deep fat fryer. Tim Tallow Does anyone use Tallow? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2003 Report Share Posted October 5, 2003 >How to use it, and how to make it. I made it because I asked for the " extra fat " when I ordered a half cow. Sheesh -- that is a LOT of fat! But it's basically free, and it's darn good fat. Just order half a beef (or ask the butcher for the extra fat, from other's beefs, they will give it to you or sell it cheap). Or pork fat. Chop it into pieces about 1/2 inch, and cook slowly on top of the stove or melt it in the stove on LOW HEAT. After it melts, pour off the clear part into containers and let it cool. If you have just the fat (no moisture) it keeps without refrigeration, but I freeze it anyway. The dangers are: 1. This fat is HOT HOT HOT. Be careful! 2. If it gets too hot, it can burst into flame and you'll have a grease fire. Traditionally you render fat with water in with it, which keeps it from getting too hot, in a big kettle, and ladle off the clear part into buckets. I would recommend starting with a small amount -- I started with 50 lbs and it was TOO MUCH! As for using it ... use it as you would any fat. Frying, baking. In the old days they spread it on toast. If you end up with too much of it, mix it with seeds and feed the birds, they love it. >Sorry if I sound dumb, however it is quite a natural state for me to be. Not " dumb " -- " curious " . I'm always asking questions myself ... if the person knows the answer, it makes them feel smart! -- Heidil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2003 Report Share Posted October 12, 2003 I just got my tallow, and played at cooking it. I notice I should cut it into small cubs right, cook it slowly and for about 3 hours? Then if I fancy it eat the crispy bits no? Please advise I really have no idea... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2003 Report Share Posted October 12, 2003 If you pour the tallow onto cold water, the sediment will sink leaving the tallow pure. Then when it hardens take it off the water and dry with a towel. Joanne Tallow > > > I just got my tallow, and played at cooking it. I notice I should cut it > into small cubs right, cook it slowly and for about 3 hours? Then if I fancy > it eat the crispy bits no? > > Please advise I really have no idea... > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2003 Report Share Posted November 18, 2003 >Heidi, > >Glad you kept an eye on it at the end, it could burn as the bits of meat and >such settle to the bottom. > >Belinda Ah, sorry, I remembered your name incorrectly. Thanks for the tips! Have you had any other problems with it? I'm mainly afraid of grease fires (I had one once, in the oven) so I went REAL slow but I'm thinking it doesn't really heat up til the end? I stirred it every so often to keep it from sticking. -- Heidi Quote Link to comment Share on other sites More sharing options...
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