4

votes

ALEs and rendering tallow

Answered on September 12, 2014
Created August 09, 2011 at 1:20 PM

In heating fats for an extended period of time, when do ALEs begin to occur in the fat(if at all)? I once roomed with a chinese guy in school who simmered meat for multiple days, then sat down and ate the whole thing. I recently 'rendered'(albeit poorly) trimmings of beef fat(tallow) from the butcher's and left it in a pot overnight on approx. 100 degrees F. Upon taking it ouot it had a bit of crusty brownishness to it. Would heating fats for this long(approx. 11 hours) create Advanced lipoxidation end-products(ALEs)? If so, what can be done to prevent this while rendering fat? Any feeedback would be appreciated. P.S: soon I will be terminating usage of electricity. Any feedback on how to render fat(eg. with what equipment if any; battery-powered, etc.)?

77877f762c40637911396daa19b53094

(78467)

on August 10, 2011
at 12:12 AM

assume...never assume. Thanks for the ref though.

Fdf101349c397fbe1ecb98b310fb3737

(358)

on August 09, 2011
at 10:52 PM

I thought they were cracklins...

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on August 09, 2011
at 08:07 PM

Have you looked into setting up an old-fashioned windmill to charge some car batteries and then running that power thru an inverter? And I assume you're familiar with Home Power magazine? http://homepower.com/home/ If not, you might want to check them out.

100fd85230060e754fc13394eee6d6f1

(18696)

on August 09, 2011
at 05:51 PM

I don't know, PM. Some people say so. It's an area I don't have a strong opinion about.

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:35 PM

how about hand cream? I am using vaseline to prevent skin dryness overnight but maybe tallow is the way to go(nice solid fat). I had been using coconut oil for face cream also but maybe the free butcher tallow would be the wiser purchase? Also: how does raw tallow/fat trimmings compare to cooked where nutrition is concerned?

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:33 PM

Like a tallow-tasters' dream come true! I christen them "cow-rinds".

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:32 PM

The computer is the problem(I really only require power to recharge batteries for it and cell phoones). I will be totally cut off from power supply outside of whatever rig I set upon using(eg. soalr power, etc.).

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:30 PM

Perfect. No more sugar-sweet sugard for me! Would it be better to eat the fat raw(even if its 'come straight from the butcher"?)?

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:30 PM

Thanks BamBam. where's pebbles? BTW: Would consuming the fat raw be nutritionally advantageous? How should I guard against bacteria/microbes if this is the nutritional preference?

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6 Answers

4
100fd85230060e754fc13394eee6d6f1

(18696)

on August 09, 2011
at 02:42 PM

This is controversial, but my expectation is that exogenous ALEs are about as important as exogenous cholesterol: i.e. hardly at all. I only worry about endogenous ones. In both cases the key is to minimize exogenous sugar.

100fd85230060e754fc13394eee6d6f1

(18696)

on August 09, 2011
at 05:51 PM

I don't know, PM. Some people say so. It's an area I don't have a strong opinion about.

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:30 PM

Perfect. No more sugar-sweet sugard for me! Would it be better to eat the fat raw(even if its 'come straight from the butcher"?)?

3
226b10cbb6b1d3530b00d2d84a2dc86e

(3313)

on August 09, 2011
at 02:23 PM

Stearic acid is a very stable saturated fatty acid. The melting point and boiling points are very high, among the highest of fat molecules so I don't think you have to worry about ALE's at 100 degrees.

Melting Point

69.6 ??C, 343 K, 157 ??F

Boiling Point

383 ??C, 656 K, 721 ??F

I'd say you're operating safely well under the temperatures at which oxidation may occur in stearic acid.

Wiki

Stearic acid (first syllable pronounced either steer or stair) is the saturated fatty acid with an 18 carbon chain and has the IUPAC name octadecanoic acid. It is a waxy solid, and its chemical formula is C18H36O2, or CH3(CH2)16COOH. Its name comes from the Greek word ?????????? ("st??ar"; genitive: "st??atos"), which means tallow.

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:30 PM

Thanks BamBam. where's pebbles? BTW: Would consuming the fat raw be nutritionally advantageous? How should I guard against bacteria/microbes if this is the nutritional preference?

1
2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on August 09, 2011
at 02:12 PM

The crusty brownishness on top is what you call "pork rinds" when you're rendering lard. I guess it's beef rinds for tallow. Totally normal (and delicious). If it's burned and blackened, I wouldn't eat it, but I think what you got was normal. How did the tallow itself taste?

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:33 PM

Like a tallow-tasters' dream come true! I christen them "cow-rinds".

Fdf101349c397fbe1ecb98b310fb3737

(358)

on August 09, 2011
at 10:52 PM

I thought they were cracklins...

0
2f54dbe892ec89b12d1db686568e885a

(919)

on August 09, 2011
at 02:42 PM

Tallow makes good candles - source of heat and light

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:35 PM

how about hand cream? I am using vaseline to prevent skin dryness overnight but maybe tallow is the way to go(nice solid fat). I had been using coconut oil for face cream also but maybe the free butcher tallow would be the wiser purchase? Also: how does raw tallow/fat trimmings compare to cooked where nutrition is concerned?

0
E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on August 09, 2011
at 01:37 PM

PersonMan, If you are cutting off all electricity, then I assume you are not in the middle of a city? If so, I would suggest going back to the old way - a dutch oven suspended over a fire out back with some kind of screening (NOT aluminum or galvanized) to keep out the bugs. No lid because you don't want steam condensing and running back down into the fat. Raising or lowering the height of your pot will control the amount of heat so you should be able to figure the rest out just fine. Otherwise, I think you will be expending way too much of your now valuable battery power on this. And then how will you power your computer to visit Paleohacks? ;p

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on August 09, 2011
at 08:07 PM

Have you looked into setting up an old-fashioned windmill to charge some car batteries and then running that power thru an inverter? And I assume you're familiar with Home Power magazine? http://homepower.com/home/ If not, you might want to check them out.

77877f762c40637911396daa19b53094

(78467)

on August 09, 2011
at 05:32 PM

The computer is the problem(I really only require power to recharge batteries for it and cell phoones). I will be totally cut off from power supply outside of whatever rig I set upon using(eg. soalr power, etc.).

77877f762c40637911396daa19b53094

(78467)

on August 10, 2011
at 12:12 AM

assume...never assume. Thanks for the ref though.

0
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on August 09, 2011
at 01:22 PM

I personally would not worry about it. Rendering tallow on a low heat should be perfectly okay.

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