See how dark it was? It should be pure white. She cooks it at a higher temp, to speed it up, and sacrifices the quality for speed. It will have an off flavor and won’t last as long, and will be harder to filter. Low and slow is the way to go.
@@littlejackalo5326 Have you rendered beef fat before? I did the same and thought I ruined it cause of how dark it was, but when it cooled it turned white.
@@littlejackalo5326it’s fine. You’re looking for pure tallow rendered at a low even temp. Most Asian cooking is high heat fast cooking and it doesn’t sacrifice any flavor we actually like the slightly charred flavor 😊
In serbia my home country we call it čvarke. My dad likes to eat those. He also uses the fat to put it on bread with some paprika seasoning and salt. He love eating it since it reminds him of his childhood. They didn‘t really had money back them and could barely buy food, but there was always pork fat and bread so he ate that a lot. Sometimes he even put the pork fat on the bread and sprinkled sugar on top of it to have something sweet since he couldn’t afford candy.
These days čvarci are considered to be incredibly nutritious and healthy foods. Basically a protein packed with many essential minerals. As a child I too liked to eat bread with pork lard and either paprika or sugar ❤ Reminds me of my grandmother. She had 11 grandchildren and she would bake bread and make this for us. It would wait for us at her window shelf around 10 am just after we finish our morning play session. Brings back good memories. ❤
You can do this with chicken skin! I buy thighs, debone and skin them, use the bones for stock and the skin for fat. Then you get crispy chicken skin too, I season the skin and serve with a dipping sauce. The skin on each thigh has around 4g protein, so it's a high protein snack. So I end up with thighs, stock, chicken fat, and crispy chicken skin, AND I paid less than I would have if I'd just bought the boneless skinless thighs. I cook the chicken fat with flour then add the chicken stock... Boom, chicken gravy. For free.
Crispy chicken skin with dipping sauce is the ABSOLUTE business. We fight over this in my house, you got crackling AND gravy??? When can I come over I'll being dessert!
In Argentina it's called "chicharrones" and we use it make bread. "Pan con chicharrones". It's perfect to share while you're drinking mate 🧉 on a cold day. Or even as a snack with a little bit of salt.
We do that in Belgium for fries (we can buy pre-made bricks of it at the supermarket, but from time to time you can make one yourself if you have a big hunk of beef you bought for a family meal or something). It's generally great to render fats from what you want to cook. It's full of flavor. Chicken, pork breast, beef, duck... don't waste money on oil or butter if you can. Take what's already there.
Just remember beef tallow cools to a hard wax like consistency. Wipe your dishes out with paper towle before washing with copious amounts of dish soap in order to keep the grease out of your drains.
@@glitchsister mmm yes. If you have qualms about using soap on a wok, then it is recommended you use a pot or vessel that you feel comfortable dousing in soap. It is possible to render beef fat in vessels other than a wok.
In my country this is done with pork. You can also fry meat in the lard*, then place it in a jar or clay pot and let it solidify. It keeps over winter in a cold, dark place. It used to be one of the preferred methods of preserving meat before electricity.
@@ThePeanutGiant I suppose pork is quite popular across the globe, but it can be prepared in countless ways. I don't know the cuisine of every non-muslim country to be able to state that this specific way to prepare pork is practiced all-around. I only spoke of what I know
Well... not many know that the same goes for the beef, sheep, chicken.... etc... Every meat can be well preserved using the fat of that same animal. Chicken in chicken fat, pork in pork fat, sheep in sheep fat, etc
My mom use to make these all the time. The oil is used to add flavor to noodle soup. Spicy soybean paste with that oil, spinach or bok choy along with green onion and poached egg. Picked radish or kimchi. Pork belly or beef brisket will add another notch.
Fun thing u can do is go to a place that sells a5 wagyu and ask if you can buy their trimmings my brother works for a butchery and brings back loads of a5 wagyu fat. So I render it myself and have a5 wagyu tallow whenever I want I cook and bake with it!
My great grandma was Native American and her husband was a butcher… she would take the leftover fat and make tallow for soaps and salves and homemade remedies. I just made a batch of homemade soap a couple days ago and was reminiscing and wishing she was here to make things with again. It’s amazing what you can do with what nature provides 🤍
My mother renders her own tallow whenever the butcher has leaf fat. Makes the whole house smell terrible but it’s an awesome ingredient to have on hand lol
After putting the oil/water mix into a jar, put it in the fridge upside down. All of the oil will float to top and congeal, the water will stay on the bottom and the chunks of beef will stay in the water.
I make my beef tallow in cast iron....toss all the beef fat, put the lid, slow cook on medium heat, stir here and there to prevent from burning, in about an hour (depending how much beef fat you have) you have the beef tallow/oil....I use this to all my cooking, it adds so much flavor to the dish.
I work in a butcher department and we sell loads of beef fat! Usually around hunting season is when we get the request the most. We will end up selling 20+ lbs orders!
Not sure about cooking it until it reaches that hue (for the following purpose) BUT beef tallow is also one of the best moisturisers and skin care items imaginable. Use it to fix dry patches, heal scabs, regrow hair in many cases. It's amazing for those patches dogs get on their elbows.
Lol, yeah…. I‘ve seen a documentary about skin care, where they tried different wrinkle creams from hella expensive to normal drugstore brands and one selfmade with Pork tallow… a dermatologist tested the skin with her equipment before and after 6 weeks of using the creams. In the end the only wrinkle cream which really reduced wrinkles and benefited the face skin was the one made by themselves just with pork tallow and Vitamin E.
Years ago McDonalds cooked their french fries in the rendered beef fat...they had so much more flavor 🤤 That was before the government decided to start policing what we could/couldn't eat.
@@antlerman7644first, spelled McDonald’s wrong. Second, you’re both incorrect. McDonald’s actually used beef tallow in the first place because it was cheaper to source for them. They switched thanks to an incredibly wealthy businessman named Phil Sokolof who spend millions of dollars on a smear campaign against McDonald’s and their “unhealthy” frying practices. They caved to the pressure from the public and switched to veg oil which the campaign deemed “healthier”. Turns out they were wrong, but they had been using veg oil so long they never switched back.
@@mariamaria2751 they aren’t, I’ve read the story from multiple sources. Sometimes, get this, rich citizens are the problem. Sometimes, get this, bad things happen that aren’t directly orchestrated by the government. Crazy, I know. I’m not even sure what the second point you tried to make is.
Ohhhh those cracklins look so good! My grandma used to make cracklin cornbread. It was one of my favorite things she made. I might have to try it soon! With a cold glass of buttermilk. Yummmm
I would get this from a local farmer if you can. The grass fed beef tallow is insanely higher in nutrients aka minerals. Most commercially farmed animals are disease ridden
Ask your butcher to mince the fat on a course size. Then cook on a LOW heat, to make the tallow. After the fat has melted, drain through a sieve and allow to cool. Don't add water, as it increases the chance of mould growing later.
5 dollars? Up north here that'd be 40 plus tax. You one lucky gal to be living in Florida where the sun shines and the people are nice, and best of all, freedom and good prices.
In Greece we make these with pork or lamp fat during winter and eat them as snacks and you can also store and use them for wheat porridge a tradition breakfast (nowadays a lazy lunch meal). Delicious. But the Sichuan version is also yummy albeit diffeeent
We do this with the white bellyfat of pork. We just don't use water. We eat it with fresh dark bread or fill potato dumplings with it and eat it with sauerkraut.
In the coal fields of Appalachia where im from, we do this with pork. We call ot cracklins. Absolutely such a treat when its "renderin day" in Nana's kitchen and you know those cracklins are coming.
The only time I ever made tallow, my house smelled like a burger restaurant for a solid week. It was nice at first, but got sickening quickly. Be sure to have plenty of ventilation if you make tallow!
We do that with pork fats too!!!! The crunchy fats leftovers are tasty with salt and chilli powder. Or you can preserve them with the lard for longer time, even pieces of meats can be preserved.
As a previous butcher, just ask! Theres a great chance they’ll save the trimmings for you, especially if you go during the holidays. People get beef tenderloin trimmed and tied, or beef brisket slabs trimmed. Plus, it helps them not having to throw out product! Those bags were HEAVY.
Yes, yes, yes. I love different tasty cuisines from around the world. Especially "❤️"Asian"❤️" delicacies served with graceful elegance. Thank you for sharing.
You just made beef CANDY! I used to toss those cracklins in salt with a dash of 5 spice powder after i drained them off and jarred my tallow.
That delicious my friend
Sounds so good
@@Poached_Toast the little suckers are dangerous! It's REAL easy to eat a BUNCH of them and not realize it!
Their called cracklings/chicharrones. Who the hell calls them beef candy 😂
@@Wolf-md2ui ots the carnivore equivalent, at least for me!
Everything u make looks absolutely amazing! I would love to be able to eat some of this stuff lol
Thank you 😊
She has a cookbook 😉
Why can't you?
@@CookingBombcook for me❤
How can I get this cookbook in Germany?
It’s amazing that you made the tallow in about 20-30 minutes. A lot of other videos are saying 3-4 hours. I’m going the quick and easy route.
See how dark it was? It should be pure white. She cooks it at a higher temp, to speed it up, and sacrifices the quality for speed. It will have an off flavor and won’t last as long, and will be harder to filter. Low and slow is the way to go.
@@littlejackalo5326 Have you rendered beef fat before? I did the same and thought I ruined it cause of how dark it was, but when it cooled it turned white.
@@alfonsocanady7564it’s fat it will always cool down and become white unless it’s super burnt.
@@littlejackalo5326it’s fine. You’re looking for pure tallow rendered at a low even temp. Most Asian cooking is high heat fast cooking and it doesn’t sacrifice any flavor we actually like the slightly charred flavor 😊
But she did say low heat. Gotta try to know for sure
In serbia my home country we call it čvarke. My dad likes to eat those. He also uses the fat to put it on bread with some paprika seasoning and salt. He love eating it since it reminds him of his childhood. They didn‘t really had money back them and could barely buy food, but there was always pork fat and bread so he ate that a lot. Sometimes he even put the pork fat on the bread and sprinkled sugar on top of it to have something sweet since he couldn’t afford candy.
So beautiful memories from your dad. This day people can effort foods but don't know how to eat healthy 😊
These days čvarci are considered to be incredibly nutritious and healthy foods. Basically a protein packed with many essential minerals. As a child I too liked to eat bread with pork lard and either paprika or sugar ❤ Reminds me of my grandmother. She had 11 grandchildren and she would bake bread and make this for us. It would wait for us at her window shelf around 10 am just after we finish our morning play session. Brings back good memories. ❤
Hi im from Slovakia and we call them oškvarky but I think they are made from pork not beef
You can do this with chicken skin! I buy thighs, debone and skin them, use the bones for stock and the skin for fat. Then you get crispy chicken skin too, I season the skin and serve with a dipping sauce. The skin on each thigh has around 4g protein, so it's a high protein snack.
So I end up with thighs, stock, chicken fat, and crispy chicken skin, AND I paid less than I would have if I'd just bought the boneless skinless thighs. I cook the chicken fat with flour then add the chicken stock... Boom, chicken gravy. For free.
I just screenshot your comment and i already know it's going to change my life! Gonna pass this on to the little ones in my family
I thought I would be the only one 😂😂😂
😅 me too. @@monicac2834
Genius! I am taking a screenshot for my sister!
Crispy chicken skin with dipping sauce is the ABSOLUTE business. We fight over this in my house, you got crackling AND gravy??? When can I come over I'll being dessert!
In the south we call these cracklins. Thanks for your content ❤
girl they called chicharrones
@@xchorroin the south we call them cracklins. Yall just call them something different.
xchorro when other names for things based on dialect and language exist: 🤯
@@xchorro Girl they called so many different things depending on the language being used. Don't be silly.
@@xchorroHuh, I thought chicharrones were made from pork?
In Hungary we call this "töpörtyű" and we make it from everything that has fat, chicken, pig and goose is my absolute fav
In Argentina it's called "chicharrones" and we use it make bread. "Pan con chicharrones". It's perfect to share while you're drinking mate 🧉 on a cold day. Or even as a snack with a little bit of salt.
Igual en México
@@xinnasinpatria3202 espero con ansias el invierno 💙 es genial para reponer calorías 💪🏻😄
De Chile aquí, no tenía ni idea que así se hacían los chicharrones, aquí he visto más tortilla de chicharrones que es el pan grande en forma de disco.
Isn't chicharones pork?
@@gginsc9816 not necessarily. We eat a lot of cow meat so make chicharrones from that animal.
Was waitin for that “SO CRUNCHY!” ❤
Me too😂
So cwonchy
Fun fact: frying french fries in beef tallow is exactly what mcdonalds used to do and their beef tallow fries were much better.
We do that in Belgium for fries (we can buy pre-made bricks of it at the supermarket, but from time to time you can make one yourself if you have a big hunk of beef you bought for a family meal or something).
It's generally great to render fats from what you want to cook. It's full of flavor. Chicken, pork breast, beef, duck... don't waste money on oil or butter if you can. Take what's already there.
Just remember beef tallow cools to a hard wax like consistency. Wipe your dishes out with paper towle before washing with copious amounts of dish soap in order to keep the grease out of your drains.
Exactly. And don’t use a was cloth or it will destroy your washer/dryer.
Yeah I think she knows buddy, sit down.
@@itsgonnabeanaurfrommeBro, you sit down. A few thousand people who watched this may not know. We are all always learning.
using soap on a wok? lmaoooo
@@glitchsister mmm yes. If you have qualms about using soap on a wok, then it is recommended you use a pot or vessel that you feel comfortable dousing in soap. It is possible to render beef fat in vessels other than a wok.
In my country this is done with pork. You can also fry meat in the lard*, then place it in a jar or clay pot and let it solidify. It keeps over winter in a cold, dark place. It used to be one of the preferred methods of preserving meat before electricity.
This is done in every single country that doesn’t care about halal or haram.
@@ThePeanutGiant I suppose pork is quite popular across the globe, but it can be prepared in countless ways. I don't know the cuisine of every non-muslim country to be able to state that this specific way to prepare pork is practiced all-around. I only spoke of what I know
🤮🤮🤮🤮
@@ThePeanutGiant Yeah yeah, keep your halal Shiite to yourself. People are free to eat whatever they want. Now f off.
Well... not many know that the same goes for the beef, sheep, chicken.... etc...
Every meat can be well preserved using the fat of that same animal.
Chicken in chicken fat, pork in pork fat, sheep in sheep fat, etc
My mom use to make these all the time. The oil is used to add flavor to noodle soup. Spicy soybean paste with that oil, spinach or bok choy along with green onion and poached egg. Picked radish or kimchi. Pork belly or beef brisket will add another notch.
Fun thing u can do is go to a place that sells a5 wagyu and ask if you can buy their trimmings my brother works for a butchery and brings back loads of a5 wagyu fat. So I render it myself and have a5 wagyu tallow whenever I want I cook and bake with it!
I render my Lamb fat.Need to ensure no meat attached, to get a pearly white fat.
You can get lamb tallow as well tallow comes from the kidneys specifically and is very white ..
I came here to say this! Take out the meat before rendering and your tallow will be less smelly too, and great for use in skin care!
@@Gardenofme83
.... I . What? Skincare?
@@SonaMathew-ev7glyeah a lot of people use animal fat for skincare these days :)
@@SonaMathew-ev7gl that's what soap is made from. Well originally.
Uncle Roger is gonna love this one😅
oh he's still around? I thought he's already passe.
only if you live under a rock.@@sleepyearth
For a minute, I thought you were going to make that dishwasher lasagna! 😂😂
Goodness! I can't help but notice your flawless skin!!
My great grandma was Native American and her husband was a butcher… she would take the leftover fat and make tallow for soaps and salves and homemade remedies. I just made a batch of homemade soap a couple days ago and was reminiscing and wishing she was here to make things with again. It’s amazing what you can do with what nature provides 🤍
I have NOT seen your channel in forever! Now I have to go back and see what I’ve missed.
In Czech republic, we do something similar, but with pork fat, and we call it “škvarky” the crunchy part, and “sádlo” pork tallow😋
Čvarci (чварци) in Serbian and salo (сало). 😄
Tento komentář jsem tu hledal. :)
Ha! I just said the same. My dad also used to make škvarková pomazánka regularly too.
@@kris1315шкварки и сало in Russian.
The same in Poland: skwarki i smalec... rather only from pork. We eat barely cow in the middle Europe.
My mother renders her own tallow whenever the butcher has leaf fat. Makes the whole house smell terrible but it’s an awesome ingredient to have on hand lol
After putting the oil/water mix into a jar, put it in the fridge upside down. All of the oil will float to top and congeal, the water will stay on the bottom and the chunks of beef will stay in the water.
This looks incredible!!!
Thank you 😊
In Newfoundland we fry up fat pork and make scruchins for our fish n brewis. Delicious!
Lard is a fantastic ingredient! We Chinese use it for soup, veggies, even wontons. Animal fat adds umami and so much depth in flavor
And toutons! 🤤
They also eat cod tongues in Newfoundland. Beware of any one from Newfoundland. Bunch of weirdos. Even their dogs are sus.
Thank you so much for showing how to render the fat from beef tallow. Appreciate your videos ❤
I make my beef tallow in cast iron....toss all the beef fat, put the lid, slow cook on medium heat, stir here and there to prevent from burning, in about an hour (depending how much beef fat you have) you have the beef tallow/oil....I use this to all my cooking, it adds so much flavor to the dish.
I’m curious how long your process takes?
Tallow also make really yummy potatoes. 😋 😊
Gotta try getting some.
It is Töpörtyű in Hungarian and we make scones with it. Delicious!
Yess!! I was looking for this comment. We just eat it as is with bread and veggies in Transylvania. Why am I drooling? 😄
m.ruclips.net/video/H8ciRBbAqgk/видео.html
Hello fellow Honfitárs!
@@aslilyum helló! We are ubiquitous🤩
Thank you! I was just thinking I needed to learn to do this and here it is on your channel I already love! ❤
You can buy beef fat from around the kidney area of the cow, actually. I've made pasta sauce with my own beef tallow before, it's rly good
I love your videos!! I need to know if it was so crunchy though!
I literally don’t eat meat like that and I hate fat so much and I hate the idea of it but this looks so freaking good
So glad you like it! You would love this crunchy snack
“Cost 5 Dollars!” 😇 i love the energy and how grateful you were for the meat butcher going out of his way!
She expected not to pay anything that's why her voice went higher on the "Cost $5.00"
" five dora" 😂😂😂
What a different way to cook! It’s interesting to watch and I can see how you get the most flavor from even the humblest cuts of meat!
That's called chicharrón, and in the stores where the butcher is Latino they always sell the fatness and with that we make the chicharron
omg yess i love chicharon con salsa picante
Cracklins is another name for them, they are delicious lol. I wonder how many other named they go by in different parts of the world ^_^
But is it ever beef there? Or always pork? I ask bc I don't eat pork so whenever I see chicharones I don't get it bc I assume it's pork always
@@gemmagemma-wx2bsyou have to ask what they’ve used at the time. Pork might be more common but it’s not always made from pork
I call them chi chi s
I work in a butcher department and we sell loads of beef fat! Usually around hunting season is when we get the request the most. We will end up selling 20+ lbs orders!
I love your great videos and reading all the comments. I learn so much. Thanks everyone!!
If only she said " mmm so cronchy!" 😄
reminds me of chicharon
You can have both beef and pork chicharrón.
@@anyduarte8969 that’s the thing i’ve never heard of a beef style chicharron.
@@quiniqhly the traditional chicharrón is pork. But it may also be made from chicken, mutton, or beef.
That crunch made my ears burst in happiness
When she looks me in the eyes, I feel like she thinks I'm stupid 😂😂
Not sure about cooking it until it reaches that hue (for the following purpose) BUT beef tallow is also one of the best moisturisers and skin care items imaginable. Use it to fix dry patches, heal scabs, regrow hair in many cases. It's amazing for those patches dogs get on their elbows.
I use a tallow based lotion/body butter and it's a God send 🙌
Lol, yeah…. I‘ve seen a documentary about skin care, where they tried different wrinkle creams from hella expensive to normal drugstore brands and one selfmade with Pork tallow… a dermatologist tested the skin with her equipment before and after 6 weeks of using the creams. In the end the only wrinkle cream which really reduced wrinkles and benefited the face skin was the one made by themselves just with pork tallow and Vitamin E.
Years ago McDonalds cooked their french fries in the rendered beef fat...they had so much more flavor 🤤 That was before the government decided to start policing what we could/couldn't eat.
Misinformation, Macdonald switched because veg oil is cheaper 🤦
@@antlerman7644first, spelled McDonald’s wrong. Second, you’re both incorrect. McDonald’s actually used beef tallow in the first place because it was cheaper to source for them. They switched thanks to an incredibly wealthy businessman named Phil Sokolof who spend millions of dollars on a smear campaign against McDonald’s and their “unhealthy” frying practices. They caved to the pressure from the public and switched to veg oil which the campaign deemed “healthier”. Turns out they were wrong, but they had been using veg oil so long they never switched back.
The government had nothing to do with why McDonald’s switched to vegetable oil. I explained above.
@FortuitousOwl wanna make a bet , the government is in there somehow in some way.. plus those fries , are more than just fries
@@mariamaria2751 they aren’t, I’ve read the story from multiple sources. Sometimes, get this, rich citizens are the problem. Sometimes, get this, bad things happen that aren’t directly orchestrated by the government. Crazy, I know.
I’m not even sure what the second point you tried to make is.
Bruh he hooked you up, I think he may love you 😂😂😂
I have & continue to learn so much from u!!! Thank u for being u & doing what u do!!
That looks very good. Thank you for sharing.
The apron is cute
Ohhhh those cracklins look so good! My grandma used to make cracklin cornbread. It was one of my favorite things she made. I might have to try it soon! With a cold glass of buttermilk. Yummmm
Ooh would you have a recipe?
I have to call my Aunt to get Granny's recipe! I'll keep this up so I can tag you when I get it!
@@gaylabruce9904 that would honestly be so kind of you. Thanks for replying ☺️
Yup ! I did that last week.
It was delicious ! 😋🤤🤤
Now I'm using the oil from the beef fat for cooking 😋🤤🤤
This looks so good!!
Beef suet is also how you make the best Jamaican patties
are you jamaican as well
@@xperted___pt234 yes
That tallow also makes great soap and candles
In north Africa we do that too ! And it's a famous way to stock your fat without also it's awesome in snowing days
I would get this from a local farmer if you can. The grass fed beef tallow is insanely higher in nutrients aka minerals. Most commercially farmed animals are disease ridden
The way she said it cost $5 made me really happy for some reason.
Here in Chile we use the cracklings in a bread that's cooked on the ashes of a fire, they are called "tortillas con chicharrones", they're amazing!
Ask your butcher to mince the fat on a course size. Then cook on a LOW heat, to make the tallow. After the fat has melted, drain through a sieve and allow to cool.
Don't add water, as it increases the chance of mould growing later.
5 dollars? Up north here that'd be 40 plus tax. You one lucky gal to be living in Florida where the sun shines and the people are nice, and best of all, freedom and good prices.
In Greece we make these with pork or lamp fat during winter and eat them as snacks and you can also store and use them for wheat porridge a tradition breakfast (nowadays a lazy lunch meal). Delicious. But the Sichuan version is also yummy albeit diffeeent
I usually make my tallow in the summer when I can bbq it outside. Not a smell I like in my home.
You can tell that wok has been shown some love...
Make mine in the oven. Place fast in a casserole dish, put in oven on around 250 or lower, leave over night, wake up to golden goodness
Your beef fat tallow video changed my life from today.
It’s always great when you’re already rich and your RUclips hobby makes you even richer
I wanted to make beef tallow last year but was too busy I’m going to for sure make some this year
In the (American) south, that’s called cracklins! So tasty, and most grocery stores will sell little bags of the cuts!
God i wish i had people asking me for beef fat when i was a butcher. Tossed out heaps of it.
I make my own beef tallow all the time, just order the fat on taobao and cook it up, usually will have the leftover beef as a snack. Dope video!
In Slovakia we call this "oškvarky" 😊
I like how so many people from other countries are sharing their version of this. We are more alike than we know.
i absolutely hate fat on any of my meat I KNOW ITS SAD BUT IM PICKY but this looks soooooo good omg 😭
We do this with the white bellyfat of pork. We just don't use water.
We eat it with fresh dark bread or fill potato dumplings with it and eat it with sauerkraut.
If you happen to have a slow cooker, try that. You’ll render the fat without browning the oil.
I think its so cool u share your culture through food!!!❤
In the US south, we do this with pig fat under the skin and call it cracklings.
she didn't say "so crunchy" at the end! she's a doppelganger
5 Dollars? In France u get it for free 😂😂😂
My grandmother taught me how to make my own beef tallow. I still do it to this day and keep the crispies for my dog to have as a special treat. ❤
You are looking better than last year. Keep it up👍
I just fall in love with your Snoopy apron
Beef tallow is the best cured with salt and then consumed with raw onions on rye bread. OMG DELICIOUS
In the coal fields of Appalachia where im from, we do this with pork. We call ot cracklins. Absolutely such a treat when its "renderin day" in Nana's kitchen and you know those cracklins are coming.
I feel like I definitely need a wok when I move out. They just seem so convenient
My Japanese butcher would shave off the fat from his wagyu, then weigh it and then gave me the fat too for free. What a legend.
The only time I ever made tallow, my house smelled like a burger restaurant for a solid week. It was nice at first, but got sickening quickly. Be sure to have plenty of ventilation if you make tallow!
i can’t with the long hair, hanging over the food-
$5 to make your own tallow vs like $15-$20 to buy it in the store. You made this easy aunty bomb
We do that with pork fats too!!!! The crunchy fats leftovers are tasty with salt and chilli powder. Or you can preserve them with the lard for longer time, even pieces of meats can be preserved.
As a previous butcher, just ask! Theres a great chance they’ll save the trimmings for you, especially if you go during the holidays. People get beef tenderloin trimmed and tied, or beef brisket slabs trimmed. Plus, it helps them not having to throw out product! Those bags were HEAVY.
My mom does the same thing with the beef tallow and we’re Egyptians. This is actually pretty common in our food culture.
And here in my family we use the beef fat we call it "suet" and make a Christmas dessert during the holidays
Was SO expecting "so CWONCHY!" at the end...but no, just a piercing stare as she crunched 😅
Yes, yes, yes. I love different tasty cuisines from around the world. Especially "❤️"Asian"❤️" delicacies served with graceful elegance. Thank you for sharing.
Suet? My mom goes to the local butcher and they give it to her for free. She feeds it to the birds❤
$5!!! That was a major steal!😮
This is why you have the complexion of a women in her 20s. Ive started eating red meat and fat I've never felt better. ❤
The "so crunchy" was implied on this one