Not quite the same as the rest of the fasting ideas but at least at know you ain't FOS (for a day or two)
Food, what are you eating?
- Thread starter giles
- Start date
8 Toxic Seed Oils and What to Know - Dunetz Wellness Center
Omega-6s are found in oils such as corn, safflower, sunflower, soy and vegetable oils. Excess consumption can trigger the body to produce pro-inflammatory chemicals.
www.mindbodybasics.com
I'm all about links to support/inform others so that people can make their own opinion on matters.
you gonna be doing a lot more than not eating.
@Jamie do you have a preference regarding tallow vs. lard? I'm assuming it's all about taste/flavor... and I would assume lard has more of a "neutral" taste? Just curious which one you would choose to fry something like freshwater fish or frog legs. Asking for a friend...
I have had both in my fryer, both are good, but I prefer tallow. Both do not add as much flavor as you might think because they both have a distinct smell when hot. I think it really is a matter of preference. I cook with and Nancy bakes with lard some, but for the deep fryer, I prefer tallow. I fried some walleye, saugeye and catfish last weekend in tallow and it was really good.
Bluefinn
Member
I haven't tried tallow. It doesn't seem to be as available as lard. Where do you get it.I have had both in my fryer, both are good, but I prefer tallow. Both do not add as much flavor as you might think because they both have a distinct smell when hot. I think it really is a matter of preference. I cook with and Nancy bakes with lard some, but for the deep fryer, I prefer tallow. I fried some walleye, saugeye and catfish last weekend in tallow and it was really good.
This is what I use with my cast iron and griddle. You can deep fry with it, too.
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://a.co/d/auLULeV
Lard has a lower smoke point than tallow at ~375°@Jamie do you have a preference regarding tallow vs. lard? I'm assuming it's all about taste/flavor... and I would assume lard has more of a "neutral" taste? Just curious which one you would choose to fry something like freshwater fish or frog legs. Asking for a friend...
You can buy it at Walmart and through Amazon or I would go to an actual butcher shop (not the counter at a grocery store) and ask for beef fat that got can then render down.
Or (and I have to check on this) I might be able to source it for you to render yourself from the farm and just bring it to a gathering or hillbilly express it.
I asked ChatGPT the difference between lard and beef tallow for cooking. Here is the response
Both lard (pig fat) and beef fat (often called tallow) are popular fats for cooking, but they have different properties, flavors, and nutritional profiles.
1. Flavor:
Lard: Mild, slightly porky flavor. It’s often neutral enough for various dishes, especially in baking or frying.
Beef Fat (Tallow): Stronger, beefy flavor. It adds a rich, savory depth to dishes and is especially good for roasting or frying meats.
2. Smoke Point:
Lard: Has a smoke point of around 370°F (188°C), making it suitable for frying, sautéing, and baking.
Tallow: Has a higher smoke point of around 400°F (205°C), making it better for high-heat cooking like deep-frying or roasting.
3. Health Aspects:
Lard: Contains a mix of monounsaturated and saturated fats. It also has a decent amount of oleic acid (similar to olive oil), which is considered heart-healthy.
Tallow: Mostly saturated fat but also has some monounsaturated fats. It is high in stearic acid, which doesn’t raise cholesterol levels as much as other saturated fats.
4. Uses:
Lard: Great for pie crusts, biscuits, frying, and even sautéing. It is highly prized in baking due to its ability to create flaky textures.
Tallow: Excellent for frying (e.g., fries, doughnuts) and roasting meats or vegetables. Its rich flavor complements hearty dishes.
5. Availability:
Lard: Readily available in most grocery stores, though sometimes it may be hydrogenated (which adds trans fats). Look for pure, non-hydrogenated versions.
Tallow: Often harder to find in stores, though it can be purchased online or made at home by rendering beef fat.
Which is better?
For flavor: If you want a milder fat that works well in baking, lard might be a better choice. For richer, meatier dishes, tallow adds a savory depth.
For health: Lard has slightly more monounsaturated fat, which some consider healthier. However, both fats can be part of a balanced diet when used in moderation.
For high-heat cooking: Tallow’s higher smoke point makes it more suitable for high-temperature methods like deep-frying.
Both fats have unique strengths depending on the dish and cooking method you're using.
Both lard (pig fat) and beef fat (often called tallow) are popular fats for cooking, but they have different properties, flavors, and nutritional profiles.
1. Flavor:
Lard: Mild, slightly porky flavor. It’s often neutral enough for various dishes, especially in baking or frying.
Beef Fat (Tallow): Stronger, beefy flavor. It adds a rich, savory depth to dishes and is especially good for roasting or frying meats.
2. Smoke Point:
Lard: Has a smoke point of around 370°F (188°C), making it suitable for frying, sautéing, and baking.
Tallow: Has a higher smoke point of around 400°F (205°C), making it better for high-heat cooking like deep-frying or roasting.
3. Health Aspects:
Lard: Contains a mix of monounsaturated and saturated fats. It also has a decent amount of oleic acid (similar to olive oil), which is considered heart-healthy.
Tallow: Mostly saturated fat but also has some monounsaturated fats. It is high in stearic acid, which doesn’t raise cholesterol levels as much as other saturated fats.
4. Uses:
Lard: Great for pie crusts, biscuits, frying, and even sautéing. It is highly prized in baking due to its ability to create flaky textures.
Tallow: Excellent for frying (e.g., fries, doughnuts) and roasting meats or vegetables. Its rich flavor complements hearty dishes.
5. Availability:
Lard: Readily available in most grocery stores, though sometimes it may be hydrogenated (which adds trans fats). Look for pure, non-hydrogenated versions.
Tallow: Often harder to find in stores, though it can be purchased online or made at home by rendering beef fat.
Which is better?
For flavor: If you want a milder fat that works well in baking, lard might be a better choice. For richer, meatier dishes, tallow adds a savory depth.
For health: Lard has slightly more monounsaturated fat, which some consider healthier. However, both fats can be part of a balanced diet when used in moderation.
For high-heat cooking: Tallow’s higher smoke point makes it more suitable for high-temperature methods like deep-frying.
Both fats have unique strengths depending on the dish and cooking method you're using.
Bluefinn
Member
My local butcher(Buckeye Meats) has both pig fat & beef fat. They don't carry lard or tallow. The next closest ( Tierra Verde) carries lard. I wouldn't buy tallow or lard from walmart ,amazon ect. unless it was pure with nothing else added. I can buy the beef fat & make my own. When I buy the pig fat it is mostly leaf fat. When buying beef fat is it as pure fat as leaf? I guess you would just have to look at it.
Bluefinn
Member
Leaf lard vs standard lard is due to where in the pig it comes from. Leaf is less piggy smelling and flavor and is more desirable for baking. The name has nothing to do with how pure it fat it is.
Bluefinn
Member
Right, I know leaf fat comes from around the guts . Regular fat that comes from around muscle has bits of muscle & skin that results in the cracklings when rendered. Wouldn't that make leaf fat a purer fat ?
This is the tallow I keep in the kitchen for when I need a few tablespoons. There are cheaper options for grass fed tallow in larger quantities on Amazon. Below is what is in my deep fryer. I top it off when needed with tallow I rendered from brisket trimmings. I also cook with the home rendered tallow, sometimes. It is quite easy render beef fat if you have good fat to use.
Amazon.com : 100% Pure Rendered Grass Fed Beef Tallow-Food Grade- 7LBS : Grocery & Gourmet Food
It takes about one and half of these tubs, about 10lbs worth, to fill my deep fryer.
No by rendering it you are only left with pure fat and leaf lard has a membrane in it that can turn into cracklins as you render it also.
That is what is commonly used to make soap and stuff. because it is more "pure", which does not really translate into better to better for cooking. After straining the rendered fat from brisket trimmings through a fine sieve lined with cheesecloth, the tallow is very clean and pure white when refrigerated and is very soft or liquid at room temperature.
For comparison. What I rendered myself from brisket trimmings vs. Wagyu tallow.
