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ALEs and prolonged cooking on low heat

Answered on August 19, 2014
Created November 24, 2011 at 12:41 AM

In ATTEMPTING(note the capitalized word) to render tallow from beef trimmings, I had: (1) cut up the beef trimming with scissors into small pieces; (2) through them in a pot and (3) brought it to a boil then (4) reduced heat to 'simmer' and (5) left it for 20-22 hours. My question is: Does this cause ALEs? Would this not be an advisable process to undergo for the health-conscious? General question: at which point-if any- in temperature/time are ALEs produced and when does it have a negative effect on health if at all? What precautions or alternative prep-methods can one avail himself of to circumvent this effect?

4e184df9c1ed38f61febc5d6cf031921

(5005)

on January 05, 2012
at 08:16 AM

What are ALEs? What does the acronym stand for?

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96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 24, 2011
at 12:51 AM

Here are 2 previous threads, one here

and another here.

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