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re: Does anyone here cook in beef tallow?
Posted on 12/3/24 at 2:20 pm to Allthatfades
Posted on 12/3/24 at 2:20 pm to Allthatfades
quote:Most of that is pure bullshite, but yes, sometimes. There's nothing better for cooking potato dishes like potato Lyonnaise.
Hearing more about this with all the talk of seed oils.
0
Posted on 12/3/24 at 6:40 pm to Allthatfades
I bought a jar from HEB at .68 cents per ounce.
I’ve tried it on a ribeye while grilling, on baked potato’s, and on hashbrowns.
I can’t say I love it on any of these options.
I’ve tried it on a ribeye while grilling, on baked potato’s, and on hashbrowns.
I can’t say I love it on any of these options.
Posted on 12/4/24 at 7:36 am to Sea Hoss
quote:
Has anyone ever fried fish or shrimp in it? What would that taste like?
Most of the time when I render the fat, it is from trimmings off a brisket that I throw in a metal bowl on the smoker with the brisket. If it wasn't for that smokey flavor, I would use it for fish or shrimp.
Posted on 12/4/24 at 9:25 am to Sea Hoss
quote:
Has anyone ever fried fish or shrimp in it?
popeyes
Posted on 12/4/24 at 12:22 pm to Allthatfades
Got a good size pot of beef fat slowly rendering down on my stove right now.
I got a whole boneless N.Y. Strip earlier today, trimmed off the fat cap and then cut 16 steaks 1 1/4" thick to vacuum seal and freeze.
Going to take hours for the fat to render.
Edited for this: Finished product was 1 full quart Mason jar. The wife looked at it and said "That's not the same that's in the fridge now" since it was light yellow and clear looking. Told her to wait until it cooled and turned white-----------and it did.
I got a whole boneless N.Y. Strip earlier today, trimmed off the fat cap and then cut 16 steaks 1 1/4" thick to vacuum seal and freeze.
Going to take hours for the fat to render.
Edited for this: Finished product was 1 full quart Mason jar. The wife looked at it and said "That's not the same that's in the fridge now" since it was light yellow and clear looking. Told her to wait until it cooled and turned white-----------and it did.
This post was edited on 12/5/24 at 3:48 am
Posted on 12/5/24 at 6:06 am to ApisMellifera
quote:
Most of the time when I render the fat, it is from trimmings off a brisket that I throw in a metal bowl on the smoker with the brisket. If it wasn't for that smokey flavor, I would use it for fish or shrimp.
This is what I do and it is because of the smokey flavor that I sauté my onions in it for my smothered cabbage or any other dish I want to add that "flavor" to.
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