Beef tallow

[Sgt Fury]

I stopped using vegetable oil years ago and went to canola oil, thinking it was a healthy move. Now I’ve found that all seed oils are bad for health and only extra virgin olive oil and beef tallow is deemed healthy. I know I’ve seen posts on here discussing beef tallow. I’ve never used it before. Do you use it for everything that canola oil was used for before….frying eggs, frying peppers and onions, ect.? I bought a jar today. How much do you use when cooking? Do you refrigerate after opening? Thanks for any info and suggestions.

 

[Buckmaster]

The local salons are selling beef tallow for anti aging facial cream. It’s dual purpose.

 

[Sgt Fury]

 

["J"]

Tallow or Ghee is what we use.

 

[jagermeister]

I don't use it for everything, because it does impart a "beef" flavor on the food you cook in it. So only certain foods make sense, from a flavor standpoint. I'll use tallow in things like stir-fry, searing lean meat (backstrap chops), or making a roux that'll be turned into beef/dark gravy.

Usually whenever I fry eggs, or saute onions, peppers, etc., I'll opt for grass-fed butter over anything else. Kerrygold salted butter is my go-to.

If I want a more mellow flavor in a fried food, I go with lard instead of beef tallow.

 

[Buckmaster]

100% Grass-Fed Beef Tallow Balm for Skin Care, Whipped Tallow and Honey, Deeply Nourishes & Hydrates, For All Skin Types, 3.53oz - Walmart.com

Buy 100% Grass-Fed Beef Tallow Balm for Skin Care, Whipped Tallow and Honey, Deeply Nourishes & Hydrates, For All Skin Types, 3.53oz at Walmart.com

www.google.com

 

[Big Weff]

We save all of our bacon grease and use that 80% of the time. Not sure if it’s right or wrong but it’s natural and our body’s seem to respond well to it. The other 20% of the time is either extra virgin olive oil or a good quality butter. Factual info vs. trends became pretty hard to decipher on the interweb so we took the info that made sense and saw how our bodies reacted to it to find what works best for us. Plus my mom always saved and used bacon grease for frying so it already had a leg up

 

[giles]

I try and eat/use what they had available in the 50s.

 

[Sgt Fury]

With what I’ve learned so far from the feedback…looks like I’ll be replacing the canola oil with gold old crisco and butter.

 

[Jamie]

One of the best things about tallow besides the beefy goodness it adds is that it has a very high smoke point. of 400 degrees. This makes it useful for deep frying and other high heat techniques like searing. I'd sooner stick with canola oil than use Crisco. Just my opinion, but if you intend to cook well, eat a variety of proteins, and eat healthy you need a variety of oils for different things. Butter is always great, except that it has a very low smoke point, so it's use is limited. If you want buttery goodness and a high smoke point, clarified butter (ghee) is perfect. Extra virgin olive oil has a relatively low smoke point as well, but I use it most often when I want that olive oil flavor. Avocado oil is another great option. It is very healthy oil, has one of the highest smoke points at 500 degrees and a rather neutral flavor profile. My deep fryer is full of beef tallow, and I occasionally render my own tallow from brisket trimmings. I just did this a month ago with the trimmings from three briskets from last summer. Save it up frozen, then do it all at once. That produced three quarts of good clean tallow, about 6-7 lbs. worth. Tallow is expensive, relatively speaking, and making your own from scraps is free and easy. It will keep for a very long time refrigerated, even longer frozen. Same with ghee.

 

[Hedgelj]

With what I’ve learned so far from the feedback…looks like I’ll be replacing the canola oil with gold old crisco and butter.

I wouldn't call crisco "good old"..... it's a newer invention using vegetable oils instead of lard.

Crisco - Wikipedia

en.wikipedia.org

I use butter, lard, rendered bacon fat, or olive oil for most of my cooking. I also use ghee and tallow occasionally but need to play with them more.

I try to avoid vegetable or seed oils whenever possible but i do deep fry in peanut oil.

 

[Sgt Fury]

I wouldn't call crisco "good old"..... it's a newer invention using vegetable oils instead of lard.

Crisco - Wikipedia

en.wikipedia.org

I use butter, lard, rendered bacon fat, or olive oil for most of my cooking. I also use ghee and tallow occasionally but need to play with them more.

I try to avoid vegetable or seed oils whenever possible but i do deep fry in peanut oil.

I thought crisco was lard. Didn’t know it was made from vegetable oil. Thanks for pointing that out.

 

[Sgt Fury]

One of the best things about tallow besides the beefy goodness it adds is that it has a very high smoke point. of 400 degrees. This makes it useful for deep frying and other high heat techniques like searing. I'd sooner stick with canola oil than use Crisco. Just my opinion, but if you intend to cook well, eat a variety of proteins, and eat healthy you need a variety of oils for different things. Butter is always great, except that it has a very low smoke point, so it's use is limited. If you want buttery goodness and a high smoke point, clarified butter (ghee) is perfect. Extra virgin olive oil has a relatively low smoke point as well, but I use it most often when I want that olive oil flavor. Avocado oil is another great option. It is very healthy oil, has one of the highest smoke points at 500 degrees and a rather neutral flavor profile. My deep fryer is full of beef tallow, and I occasionally render my own tallow from brisket trimmings. I just did this a month ago with the trimmings from three briskets from last summer. Save it up frozen, then do it all at once. That produced three quarts of good clean tallow, about 6-7 lbs. worth. Tallow is expensive, relatively speaking, and making your own from scraps is free and easy. It will keep for a very long time refrigerated, even longer frozen. Same with ghee.

Butter and avocado oil it is.