After watching that video of RFK Jr explaining how fast food restaurants used to cook fries in beef tallow but then switched to oils, I decided to give it a shot. I used to always use vegetable oil for the fries or a little butter to grill the burgers on a griddle. This time I finally caved in and bought a few gallons of beef tallow. Hoo boy, was it amazing. I'm NEVER going back to vegetable oil, I'll only cook fries in tallow from here on out. The burgers were also the best I've ever made.
I wonder, what are the health benefits of tallow? 🤔
It is kinda like when you cook your eggs just using the bacon drippings instead of oil, much better with the natural fat. Grams use to use Lard to cook with, I think that is same as Tallow but, pork fat instead of beef, beef sounds better to me though, I dont like pork lol.
I use REAL butter. It's good too!
I’ve used butter for twenty years….no margarine.
Yep. Kerrygold Pure Irish Butter. Only use Olive Oil and Avocado Oil in cooking too. We don't eat any fried except for fish and we use the Avocado Oil for that!
That and I also use coconut oil
oh, avocado oil with fish hrmmm, usually steam my fish but, a lil crisp from a fry or bake does sound good bout now lol.
That's what I used to do, too. Till the price of butter went through the roof.
Yeah, I would imagine that if you got a large family to cook for, butter would not stick around long in fridge and it is pricy.
Yah, I usually cook with real butter but, it does not tolerate high temps like Lard or tallow. For the reg it is Butter or Olive oil, mom use to use that regular vegetable oil or butter. Though, like most people she started relying on Margarian too much. IMO Grams lard was the best lol.
In high temps I use Ghee.
You need to use butter from grassfed cows. Otherwise it's bad.
Bacon grease is AMAZING for cooking. Try pan frying a sandwich with a couple of dabs of bacon grease.
We cook with bacon grease and lard from hogs we raised on our farm. I'm very excited for RFK and Joel Salatin.
Excellent! I need to find a good source of real lard.
And yes, when I saw that Salatin was being brought into the Administration, I swear I almost cried a tear. Heal this land. Heal this people.
If you want real lard, ask places that butcher hogs and cattle etc. for it, its pretty cheap but you have to render it yourself.
Ask for "leaf lard" if you want it for baking as it comes from around the internal organs. It has zero "piggy" taste and is what bakers use. Same with beef tallow, ask for the fat around the internal organs.
Otherwise, all the other fat is excellent for cooking with.
Yep, I was going to write "leaf lard" but thought I would be a little too nerdy to do so. Glad there are others who know. :)
It's a very important distinction. It makes wonderful pastries! Yummm!!
I was watching a video from someone I respect who was explaining how to make a pie crust and he said to mix half butter and half vegetable shortening.
Yeah NO.
It's got to be leaf lard.
We call it kidney fat,ive used it forever in my deer burger mix,i get it from the abatory where they kill hogs on tuesday and cows on thursday,and if your old enough to remember back when french fries at hardees were absolutely the best they were limp and delicious and also the fried chicken at KFC ,what they called back then was extra crispy was fuckin delicious ,not like the fries today are inedible.
They have it at Walmart below the Crisco……white tub with green lettering.
That stuff is not 100% natural lard. It has been hydrogenated to a certain extent.
Read the back label!
Cool. I always just assume supermarket lard is hydrogenated. Will look for it.
I haven't found any "lard" in the supermarkets that didn't have hydrogenated fats. Look at the back label for the truth.
Same.
Mexican stores
Generally all of that is hydrogenated. Noooo thanks.
Most grocery stores sell it on the same aisle as the vegetable oil. Usually bottom shelf, not at eye level so you won't see it unless you're looking for it.
I hear Chris Christie has some extra😂😂😂
Make animal fat Great again.
Make potato pancakes fried in bacon grease and sea salt to taste. Nothing better.
Oooooo! I'm gonna do that tomorrow for breakfast!
Yep. Good reminder to get a few large glass jars. Always keep the drippings. (Side note, you shouldn't be putting this down your drain anyway)
Liquid gold.
I have cooked with lard for some time now, if you are frying pork sausages and bacon it makes no sense at all to use oil
You use lard to fry bacon? You don't need to at all.
lol, think arty meant that, they use the fat drippings from the bacon and lard is from pork. Guess it is not hard to make never invested to try though.
I am in the UK and the lard we have is unadulterated, from what I can make out in this thread US lard is adulterated
Eggs fried in the bacon drippings..... damn! Now im hungry.
Lard is HIGH in vitamin D and has a really high smoke-point.
And a very mild taste too so, doesn't over power what ever your cooking.
I live in Greece and just made 500 kg of natural olive oil from my own trees. I mostly use this oil for everything, but also butter and coconut oil. Beef tallow and lard is also good.
Few will ever know the religious experience of drinking freshly pressed OO...
It'll make your soul glow...
Some people drink this stuff? 👀
Olive oil? Sure!
Absolutely...
Drink...like a spoonful or 1/4 cup...NOT Big Gulp chugging...
Er, quibble.
"Beef tallow"
Is there any other form of tallow? I thought that "tallow" is by definition, beef fat, so "beef tallow" is a tautology. Like saying "wet rain".
or is 'tallow' used for other forms of fat, too? Maybe I just don't know.
from pigs is usually "lard"
You are correct sir,i use hog fat making pork sausage and kidney beef tallow for mixing deer burger but both are interchangeable and are delicious.
Its called Beef Dripping in the UK.
Wow! How long did the process take?
you mean the mechanical pressing of my olive oil? It takes about 90 minutes. I always watch the process at the mill, so I know it is my charge and not another.
That's impressive. How long did it take to procure 500kg?
I did the harvesting on 5 days and each evening I went to the mill. I worked usually with 3 people. To the costs: The harvesting, milling and paying the workers and putting them into canisters of 5 liters cost me 5 Euro and 77 cents per kg. Side note: I pay the workers well. Pricewise I can never compete with Lidl and the big ones, but I have one of the best olive oil in the world, Kalamata olive oil made out of the koroneiki Olives. I sell to people who know my quality, in Switzerland mostly. These are people who have the money to buy the best olive oil.
If I were to buy some from you, how much would it cost?
I salute you.
Anti microbial. Anti Fungal and anti inflammatory and so on. Good Stuff
Also know the brain is a large percentage cholesterol…no cholesterol diet? No feeding your brain.
Yes! It makes great soap and lotion balms!
The natural oils are not loaded with Omega 3. Also, the seed oils are typically extracted at very high pressure and usually the process involves some chemicals you would not want in your body (benzene, etc.).
Meanwhile, your body has been eating tallow for 200,000 years, so it knows what to do with tallow.
P.S. If you think tallow is great for fries (IT IS), for Christmas buy yourself some duck fat and make fries with that. Stupendous.
EDIT: I should add that this year I found duck fat at Walmart. Blew my mind that Walmart has duck fat.
In the UK, we use duck or goose fat for our roast potatoes on our Christmas dinner, tastes amazing.
You have taken the first step onto the world of genuine flavours. Welcome, it only gets better from here.
Any suggestions on how to cook the tastiest hot dogs? Would help to know for the 250th anniversary barbecue we're throwing in the not too distant future.
My 2nd favorite method for hot dogs is on a charcoal grill (not gas). i roll them back and forth over the hot coals for a few minutes to start browning them and get the grill lines, then roll them off the heat and put the lid on the grill for a few minutes.
My #1 favorite is over a wood fire, either while camping, or just sitting around the firepit in the back yard. Let the fire burn long enough to get a good set of red hot coals, and then find a nice oven spot to hold, flip and rotate the hot dog in.
Shit! You gonna cook over a wood fire, you need to be looking for great wood to use!! The absolute best tasting sweet potato and hamburger I ever ate was grilled over a red oak wood fire! OMG it was delicious!!!!
We had a black out one thanksgiving so my mom and grams use the wood stove and an old flat stove out in the garage (that my grandpa found and it had been sitting out there for a while so had to dust it all down and run a metal vent thing from it though the window, think it was a metal dryer vent or something lol) to cook everything, that was a blast! Though, hauling stuff from garage to house was annoying cuz of the snow lol.
We boil our hot dogs(savloys) in water in Australia lol Not sure how you guys do it.
I used to boil them in water. Then I switched to grilling them, and more recently I switched to frying them in butter (best method so far that I've tried). I might try frying them in beef tallow next.
Steamer basket over beer.
Yes, all beef hot dogs in natural casing, steamed over beer served in whole grain buns garnished with melted cheese, sweet onion, stone ground mustard, relish and dill spears. It’s like you died and went to heaven!!
You mean IN the beer I hope?
With beer. Not in.
Why not??? Wouldn't that be better?
I might have to give that a go but doesn't that break the red skin on them?
Oh it does but it tastes way better, at least to me.
Mmmm Fluoride hot dogs.
Small jest, as I too love a boiled hotdog. My favorite is probably gross to many, but gas station hotdogs fresh off the roller.
Hot dogs are a personal choice. With the red ones, straight boil in lightly salted water with a teaspoon of white vinegar, served with a slash of ketsup. With the plain incoloired sausage style I prefer mine with mustard and katsup, no onion. But my kids prefer them simply char grilled or on cooked on the plate, in the run off from the caramelising onions. With char grilling i lay mine along the ribs of the grill, turning frequently so as not to burn, once the skin is getting crisp, i move the over to the hot plate and finish them slowly in the same oil, or lard, or tallow, that im using to fry the onions. The ultimate here is to have some bacon gently frying on the hotplate at the same time. Put the dog in the bun, add the bacon, dress with onions and any sauce of your preference, crack a cold beer and enjoy. No one can really tell you how to cook your dogs. But the journey to find out can be great. And if it does not work out you can always eat the evidence.
Don't forget the Old Bay!
I have a square cast iron skillet with a grid on the bottom. I put them across the grid and put it in the oven while I prepare the rest of the meal. They turn out delicious. I also cook sausage link that way. 350 for 30 min because they are usually frozen.
my husband buys a big piece of of beef and cuts it into different steaks & tips & weve rendered the fat to tallow to cook with. Hash brown potatoes are the best but it does take all day to render down. Our next thing to try is making our own butter out of whole milk .. seems pretty easy & the cost of butter lately is the driving factor
Kitchenaid mixer makes butter stupid easy to make. One quart of heavy whipping cream yields 2 lbs of butter.
Hmm - now I have to try this. I've made whipped creme (with homemade vanilla) but haven't thought about butter. My wife got me a really good deal on a used KitchenAid stand mixer a couple of years ago. The person sold it because it was making odd noises and had black stuff leaking out of the top. I just took it apart, cleaned it, and replaced the grease and it works perfectly.
I wanted the mixer because I make low-carb pancakes for breakfast (over 100 at a time), pack them in ziplock bags (3 pancakes and 2 pieces of sausage) and freeze them. Then I can just microwave them for 2.5 minutes, put some sugar-free Mrs Butterworth syrup, some whipped cream, and some blueberries on top and my breakfast is ready to eat in about 4 minutes total. Occasionally I'll just put a couple of fried eggs on top instead of the other stuff, but that is usually on a weekend.
If any of you are doing low-carb and are interested, I get Carbquik from Amazon. It has a pancake recipe on the box, along with waffles, bread, biscuits, pizza - even sausage gravy. It can be a little expensive, but I get the big boxes to take advantage of bulk pricing.
The thing is your not insane. This is the awakening to the health deal. They started in 1913 to redefine 5k yo chinese solutions into white coat, synthetic Monsanto drugs backed by lobby fight and judge owned endings.
your not insane. Butter is the best for your brain, Raw milk is best for your family and no beef is not bad for you at all, in fact more marble or fat is going to make you a shining starr.
Done deal .
I'm curious... not that I doubt the raw milk being better part, but how did pasteurized milk even take off the way that it did? How did it fool so many people into choosing it over raw milk?
I believe it has to do with shelf life. Raw milk can't be bottled and shipped over a long transit time, even if it's refrigerated. You pretty much have to get it from a local source and use within a shorter period of time (?) I'm kind of guessing here, but I think that's what it is.
Why in the olden days families had their own dairy cow.
Now, many families have a blue-haired cow but it doesn't produce anything.
kek
🤭 We must not be like them, even if true! Tee hee…
Or they had a milkman deliver bottles of milk. I never saw it myself because it was pretty much gone before I was born - but I did see it in England when I was stationed there. My co-worker had a milkman.
I remember the milkman ❤ Also, those dudes could support a family on their wages back then, and no one looked down on them. Unlike today - liberals would have contempt for for such a "lowly" job.
The balance between preserving food and poisoning food is narrow. The roots of the FDA lie here. The agency may have done useful things but now they are captured by industry. Just like USDA etc
https://www.smithsonianmag.com/science-nature/19th-century-fight-bacteria-ridden-milk-embalming-fluid-180970473/
Very interesting article. I think we tend to forget that there was a time when there was a whole lot of ignorance in the world related to keeping products fresh. During the Industrial Revolution people flocked to cities… they wanted the milk from their old farms, but they couldn’t keep it fresh if not local. History is full of these types of stories. Sad that we have the same types of ignorant or malicious types of people running food and pharma industries now.
I think you are correct
It was a psyop. Pasteur himself reportedly admitted it was a fraud before he died. There are a few posts here that mention how Lord Rothschild only directly addressed parliament twice: once for the Balfour Declaration, and once more to push a pasteurization law.
For many it's not a choice, but rather that raw milk was taken off the market completely by "health" authorities. Once you realize these authorities desire to control us instead of protect us, these actions make sense. People wanted it the same way they wanted fluoride in their water ... i.e., they didn't want it at all but accepted it.
Removal caused a serious uptick in lactose intolerance I’ll posit.
Rothschild
Where did you get the tallow?
You can get free chunks of Beef fat from a grocery store butcher, often for free and then render it down yourself. I did this last year when I decided I was going to make authentic Yorkshire Pudding.
I did that. I have some for cooking and my husband made soap with some.
Is your Husband a distant Cousin of Granny Clampett, LucilleBrawl?
I can confirm. Yes.
I remember going to Colonial Williamsburg on a school field trip in the mid '70s and buying a bar of soap they were making there. It was pretty cool to a young kid.
Bought a few gallons from here
https://www.southchicagopacking.com/products/wagyu-beef-tallow?srsltid=AfmBOorVb_s1Lqz4iJXUbvKiMCgwVKKrg-z9g6HydIhgRd4qdOgiaQb8
Available on Amazon so Prime covers shipping.
Thanks. Not a bad price.
A nightmare scenario would be if we read in the newspaper that a supplier of tallow, discovered to be the countries largest facility for disposal of liposuction bio-waste, went into bankruptcy and decided to cut cost combining the operations.
https://youtu.be/DRTKow0yiGc
Seems to be a good video on the process from a butcher. Talks about trimming out parts that alter the flavor & which fats are likely the best, though they mix fats.
This post has me envisioning one of these "New American Cities" Trump has spoken about. The streets are filled with small shops offering hand made goods, hand harvested foods, DIYers makers solving problems and providing specialized parts with 3D printers and CNC machines,etc.
Everyone knows and practices these healthy farming, gardening, pasturing, harvesting and cooking techniques.
The fields surrounding the city are filled with organic farms. The schools and churches overlook God's creation.
Sounds real nice to me.
So - Lancaster PA or Williamsburg VA, or even some of the places in OK, but with more electricity and fewer horses/buggies.
Sounds like a nice retirement location to save for.
These cities Trump mentioned sort of worries me because they sound like the globalists' "15 minute cities" (you know, the ones they burned Hawaii for?). Has he distinguished between his ideas and the globalists' plans to lock us into big cities and disallow travel out of them?
It also have to do with the good fat vs bad fat.
One benefit is that vegans and vegetarians don't come near.
lard is pretty good too, Goya sells it by the bucket.
I'm in the middle of reading this book, which explains in great detail why vegetable oils are awful and butter (only grassfed) tallow, lard, olive and other fats and oils are good. You can read it for free if you have Kindle Unlimited. Deep Nutrition: Why Your Genes Need Traditional Food Kindle Edition by Catherine Shanahan Here's a page from her website listing good and bad fats (PUFA is her shorthand for polyunsaturated fats) https://drcate.com/list-of-good-fats-and-oils-versus-bad/ There's some other good info, start with most popular posts
I always feel decadent when I fry chicken (couple times a year) in tallow or lard. It’s so much better.
Wait until you discover tallow face balm 😉
Maybe don't use that if you have a mean dog or puppies.
My family has been financially strained because we've tried to eat healthy instead of buy all the junk food that's so cheap. It will be nice to see this as a norm.
To make a conclusion here: Animal fat is not bad per se, as some plant based fats are good. The important point is: cook yourself and meat should be not so much on the plate. And buy organic, if you can. Eat like they ate 120 years ago.
Anyone here old enough to remember the drippings can kept on the stove? Used for frying and white, cream sauces. My mother used lard to make her bread, and she made the best bread imaginable.
I have such a can. I do put it in the fridge though.
Skip the fries/carbs and your body will love you for it also.
I don't believe carbs are bad nor vegetables. Skip the bread, yes. Instead of bread or grains eat mashed potatoes.
Carbs pump blodsuger and glucose production. Causes insulin and thus inflammation in the body.
Your best bet on finding true beef tallow is to contact a rancher that sells it. It will be the best quality.
Good idea. Where do you buy good beef tallow? Is it on the shelf in the store
All the benefits of saturated fats, including strengthening cell walls all but one type of which are made of cholesterol.
Very interesting
Make Seed Oils Be Disclosed On Food Labels With Prominent Health Warnings Soon.
This might be one of the best threads on this site.
Rendering tallow from trimmings is easy.. Store in glass jars.
I’m excited for food to taste great again!
Watch the YouTube video of Dr. Miller and animal fat.
To paraphrase Jerry Maguire:
You had me at "tallow".
This was the guy responsible. Yes he was a Jew
https://youtu.be/oGI1rdJeTbQ?si=Sk-9R1wRTuGjDL1k
Fried food is bad ...no matter what you fry it in.
Frying in tallow is just a stepping stone... until you don't deep fry anything anymore.
Tallow, lard, butter, ghee and coconut oil are good for you.
Lard and eggs can be just as bad as seed oils if they are fed a heavy grain diet. You are what you eat.
Definitely - you want your milk, butter, and beef to come from grass fed cows, not corn/grain fed.
Yes ...
But FRYING is not healthy cooking... which was the point I was making.
Why not? Modern day frying with garbage highly processed oils certainly is, but what is your argument against cooking/frying with tallow or butter?
A number of reasons, but primarily because you denature the proteins and enzymes, essentially rendering them trash...
Wouldn't the interior of the meat still conserve its properties? Heated to the same degree as other forms of cooking.
All things in moderation
Amen!
I tend to eat fried food in moderation. Most of my meats I grill, and most of my vegetables are fresh. If I cook them it'll usually be steamed or baked. When it comes to fried food I eat, usually it's scrambled eggs cooked in butter or tiny bit of olive oil. Sometimes I won't even put anything in the pan and just cook scrambled eggs on medium heat. Every once in a while I'll make some french fries but tend to limit it as I know how unhealthy fries can be. I used to eat bacon all the damn time but had to stop as the inflammation was unbearable and it gave me extreme sciatica pain.
Wow. Not even close. Animal fats don’t change chemically, below the smoke point, like seed oils.
Deep FRYING food is bad...
If you believe it isn't, your ignorance is showing.
There are countless reasons why, including: Completely denaturing the protein and ruining it.
NO MATTER WTF YOU FRY IT IN - But tallow is DEFINITELY WAY BETTER than any seed oil in this regard, not only for smoke point, but your body's ability to metabolize, eliminate and generally "deal" with it.
But y'all go on believing that frying is a healthy way to cook...SMH
Moderation is a thing.
Sure is... but not in this country. Look around...
Mmm ... deep fried fudge rounds
Peanut butter fudge - without the fried part.