Aa1f07e23a47aed0d07b712645e0d213
0

Preparing Tallow to Eat by Itself

by (313)
Updated October 24, 2014 at 3:49 AM
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
41452 · September 07, 2013 at 1:28 AM

What's with the desire to eat tallow straight?

Aa1f07e23a47aed0d07b712645e0d213
313 · 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 · 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 · 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
41452 · January 22, 2012 at 9:50 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
2949 · January 22, 2012 at 8:55 PM

Thanks, got it.

7841848bd0c27c64353c583fb7971242
7275 · January 22, 2012 at 2:27 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
8933 · January 22, 2012 at 2:27 PM

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

9f54852ea376e8e416356f547611e052
2949 · January 22, 2012 at 2:03 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
2949 · January 22, 2012 at 2:01 PM

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

Aa1f07e23a47aed0d07b712645e0d213
313 · January 21, 2012 at 9:07 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.

Total Views
1.1K

Recent Activity
7841848bd0c27c64353c583fb7971242

Last Activity
67D AGO

Followers
0

Get Free Paleo Recipes Instantly

1 Answers

7841848bd0c27c64353c583fb7971242
1
7275 · January 21, 2012 at 6:45 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
2949 · January 22, 2012 at 2:03 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 · January 22, 2012 at 2:27 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
2949 · January 22, 2012 at 8:55 PM

Thanks, got it.

Answer Question

Login to Your PaleoHacks Account

Get Free Paleo Recipes