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Thread: Best foods to cook with beef tallow? page 2

  1. #11
    0Angel0's Avatar
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    Just overall skin health. It makes my skin look and feel amazing. Face and body.

    ETA: I wouldn't make this body balm with tallow leftover from making stock. I don't even cook with that stuff. I treat my dogs to a few nice size chunks once it's cooled and easy to separate from the stock then I throw it away. I know it's a stable saturated fat but after cooking for 24-48 hrs I'd rather play it safe. I render my own tallow from grass fed suet. It's really easy.
    Last edited by 0Angel0; 05-20-2013 at 03:22 PM.

  2. #12
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    I feel like it shouldn't be a problem to cook with it. I get paranoid about stuff like that too though, including cooking in a microwave. In fact, I've been using the microwave to reheat my stock so I can drink it. Do you think this is a bad method of reheating it? It's so hard to believe that there can be so many conflicting studies concerning nutritional qualities in food an microwaving. Hmph.

  3. #13
    quelsen's Avatar
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    EVERYTHING..... except bulletproof coffee.

    seriously it has become my go to fat and since i procure sides of beef and request the entire side, bones fat and all i cant use it fast enough.

    Tallow
    Butter
    Coconut Oil
    Duck fat

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  4. #14
    MikeAtTaree's Avatar
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    Off topic but when McDonalds stopped cooking their fries in tallow and switched to vegetable oil, that's the day the fry died.

  5. #15
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    Quote Originally Posted by MikeAtTaree View Post
    Off topic but when McDonalds stopped cooking their fries in tallow and switched to vegetable oil, that's the day the fry died.
    Fry your own. I used to fry them in clarified butter. Fries live.

  6. #16
    MikeAtTaree's Avatar
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    Still off topic: here's the ingredients list for Maccas fries -


    Potatoes
    vegetable oil
    canola oil
    hydrogenated soybean oil*
    natural beef flavor [wheat and milk derivatives]*
    citric acid [preservative])
    dextrose*
    sodium acid*
    pyrophosphate*(maintain color)
    salt
    Prepared in vegetable oil
    Canola oil
    corn oil
    soybean oil
    hydrogenated soybean oil*
    with TBHQ*
    and citric acid* added to preserve freshness).
    Dimethylpolysiloxane* added as an antifoaming agent.

    Oh dear.

  7. #17
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    Quote Originally Posted by MikeAtTaree View Post
    Dimethylpolysiloxane* added as an antifoaming agent.
    Just like Grandma used to make!
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  8. #18
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    Quote Originally Posted by MikeAtTaree View Post
    Off topic but when McDonalds stopped cooking their fries in tallow and switched to vegetable oil, that's the day the fry died.
    yup, I remember getting an order of fries the day after the local McD's switched the oil and thinking that they tasted like sh!&
    Don't be so concerned about yesterday, or worried about tomorrow, that you forget to enjoy today.

  9. #19
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    I second or third the french fries. I've done them in tallow and in duck fat - both are awesome. I recently tried tallow to fry eggs and it was wonderful - even better than lard.

    I don't have a deep fryer, so I parboil the fat fries (fat as in wide) first, let them drip dry in a colander, then fry them in animal fat at a fairly high temp to get them crispy.

    You could do homefries this way, also - just cut the potatoes in chunks instead of strips. Throw some scrambled eggs on top and it's delicious primal poor people food!
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  10. #20
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    Quote Originally Posted by MikeAtTaree View Post
    Off topic but when McDonalds stopped cooking their fries in tallow and switched to vegetable oil, that's the day the fry died.
    Quote Originally Posted by Shotglass View Post
    yup, I remember getting an order of fries the day after the local McD's switched the oil and thinking that they tasted like sh!&
    Julia agreed with you.
    1995 Clip: Julia Child on McDonald's French Fries - YouTube

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