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.
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.