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Preparing Tallow to Eat by Itself

Answered on August 19, 2014
Created January 21, 2012 at 6:37 PM

I was wondering how I would prepare tallow if I just wanted to eat a couple of tablespoons as I know eating it as it is wouldn't have been through enough of a cooking process to rid of germs. I am new to cooking so I apologize: if I cook a good portion of tallow should I refrigerate it after to solidify it for a better taste or should I eat it hot?

Why do I have to render the tallow on a low heat? Couldn't I just cook it during the rendering process or is this just a dumb question lol.

Also: after rendering a pound and a half of tallow with a cup of water, do I need to refrigerate it because it isn't that much water? And if I do how long do I have to refrigerate it? Thank you for anyone who has any advice or who has tried to help.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on September 07, 2013
at 01:28 AM

What's with the desire to eat tallow straight?

Aa1f07e23a47aed0d07b712645e0d213

(313)

on January 22, 2012
at 11:42 PM

Also I eat tallow straight is because when I add it to my meat stew it just leaves a large amount in the bowl or in the pan and it is so hard to clean off. And also that tells me that a significant amount of it wasn't eaten by me and I want to make sure I eat all of the tallow I add to my food lol. I only have stew, and don't eat meat dry, because cooking it in water makes certain that I have all of the B-12 from the meat and it isn't going to be left behind in a residue on the pan.

Aa1f07e23a47aed0d07b712645e0d213

(313)

on January 22, 2012
at 11:37 PM

To edit my last comment, when I try "not" to "have too large of an amount of cooked fat."

Aa1f07e23a47aed0d07b712645e0d213

(313)

on January 22, 2012
at 11:36 PM

I was explaining the reason why I eat Olive oil when I said that I try to have too large of an amount of cooked fat in my diet: and I know red meat and tallow have very low amounts of Poly but I believe cooked fat might not be the best as it is. And I know saturated fat is okay I just don't want too much of it as I already have enough in my diet. And I didn't say there was anything wrong with saturated fat lol it is good for you but thank you for the responses.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on January 22, 2012
at 09:50 PM

Ok, you don't like cooking fat, olive oil tastes funny and coconut oil has too much saturated fat. Rendering is cooking more or less, so I don't think much of your first reason. I can concede the 2nd reason is valid. 3rd, I agree it's high in saturated fat, but as long as you eat a variety of fats, that shouldn't be a problem.

9f54852ea376e8e416356f547611e052

(2957)

on January 22, 2012
at 08:55 PM

Thanks, got it.

7841848bd0c27c64353c583fb7971242

(7275)

on January 22, 2012
at 02:27 PM

I use the fat left over from stock for cooking, too, but I refrigerate it, in part because of the water. I was responding to Matt's question about refrigerating if he uses a cup of water with a pound and a half of tallow, which is the wet-rendering method, and the water should evaporate off in that case, and there's no need for refrigeration.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on January 22, 2012
at 02:27 PM

What's wrong with saturated fat? And lol at the 2 Matts, y'all got me confused for a while.

9f54852ea376e8e416356f547611e052

(2957)

on January 22, 2012
at 02:03 PM

Wait what's this? I just had beef stock simmering for 24 hours, and took the yellow semi-solid fat from the top after it cooled down. Am I supposed to do something to the fat, or can I use it as is as a cooking fat?

9f54852ea376e8e416356f547611e052

(2957)

on January 22, 2012
at 02:01 PM

Breathe. You still didn't answer (the other) Matt's question.

Aa1f07e23a47aed0d07b712645e0d213

(313)

on January 21, 2012
at 09:07 PM

And the reason why I want to eat it straight, I know lol I sound intense, is because I also eat Olive Oil because I try to avoid having mainly cooked fat as a large portion of my source of fat and the salicylic acid and taste really gets to me in Olive oil and coconut oil has too much saturated fat per serving and I am trying to get satisfied with more.

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1 Answers

1
7841848bd0c27c64353c583fb7971242

(7275)

on January 21, 2012
at 06:45 PM

I don't usually refrigerate my tallow, when I render it from suet. Sometimes I don't have suet, so I get marrow bones and save the fat from making broth. That fat I refrigerate.

The reason you don't want to get it too hot when you render it is because it can damage it. The smoke point is pretty high, but I've damaged tallow (and had to toss it all out) rendering it at 350F. So I suggest you go by taste with this stuff.

On the other hand, you want to make sure to render it hot enough and long enough to really render it. When I didn't let the cracklins get brown enough, the tallow was disgusting and left a film in my mouth. The second batch I rendered I followed the instructions from the Pemmican Manual (especially paying attention to the pictures) and it was delicious. I eat it both warm (bone marrow on a spoon with salt and parsley, or liquid left over from cooking greens) as well as solid (room temp, in pemmican). I also use it for lip balm.

I don't understand your question about whether you can just cook it during the rendering process...

Oh, and about using water in wet-rendering (as opposed to dry-rendering): that's just to help the fat start melting. It will evaporate off during the rendering. If it doesn't, you've used too much water. At the end you shouldn't have any water on the bottom once it solidifies.

9f54852ea376e8e416356f547611e052

(2957)

on January 22, 2012
at 02:03 PM

Wait what's this? I just had beef stock simmering for 24 hours, and took the yellow semi-solid fat from the top after it cooled down. Am I supposed to do something to the fat, or can I use it as is as a cooking fat?

7841848bd0c27c64353c583fb7971242

(7275)

on January 22, 2012
at 02:27 PM

I use the fat left over from stock for cooking, too, but I refrigerate it, in part because of the water. I was responding to Matt's question about refrigerating if he uses a cup of water with a pound and a half of tallow, which is the wet-rendering method, and the water should evaporate off in that case, and there's no need for refrigeration.

9f54852ea376e8e416356f547611e052

(2957)

on January 22, 2012
at 08:55 PM

Thanks, got it.

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