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Cooking With Tallow?

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Terri Yaki:
I've used tallow a little but not much. What I have used, I rendered myself. I've heard several good things about it like high smoke point, better healthwise, adds good taste, doesn't soak in and make foods greasy, doesn't go rancid and probably a few other things that I forgot about. I have accumulated a pretty decent amount of trimmings and they were hogging up space in my freezer so I put them in a crockpot and they are warming up now. It's pretty hard when it's cold and not as easy to dish out as lard is. Anyone use it? Any good or bad things to say about it or how to use it? Would you use it in a deep fryer?

The15thMember:
We use goat tallow all the time.  Never deep fried in it, but we use it for pan-frying, sauteing, scrambling eggs, and it makes the BEST homefries.   

Terri Yaki:
How do you process your tallow? I just cut my fat into fairly small chunks then toss it into the crockpot. Right now, it's been on for about 24 hours but it's still going. I'm reading that it's recommended to grind it first. The size of the pieces is dwindling down but they are still big enough for me to not pull it off.

The15thMember:
Here is a tutorial my sister put together for her goat forum (be sure to hit "see more" above the picture).  She did mention that she is really concerned about impurities because she also uses tallow in making soap and lotion, and if all you are using it for is cooking, you don't need to be as picky about that. 
https://www.thegoatspot.net/threads/how-to-render-goat-fat-for-tallow.228512/

Terri Yaki:
Thanks! Next time I'll try grinding it and see how I like it. Everyone talks about a couple of hours but I have more like a day into my process with the bigger chunks. So far, my finished product has looked like it should.

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