Can You Use Beef Fat to Fry
If you're looking for the key to french fries that taste like the good ol' days, your corking-grandmother'south secret pie crust recipe, or the best steak sear you've ever had, look no further than beefiness tallow!
What is Beefiness Tallow?
Tallow is rendered creature fat that is solid at room temperature and is shelf-stable, meaning it can be stored for an extended catamenia of time in an air-tight container. Due to tallow's extremely high fume point of 420ºF (220ºC), it's long been known equally a corking medium for frying. Tallow is also commonly used for regular cooking (and as a key ingredient to perfect pie crusts)! It is typically white and waxy, with a similar consistency to coconut oil.
Tallow is a traditional, 'old fashioned" cooking fatty, but was largely replaced (along with coconut oil and butter) with refined vegetable and seed oils due to a misinformed health scare over saturated fats in the 1960'due south. Tallow is made up of 50% saturated fat, 42% monounsaturated fatty, and iv% polyunsaturated fatty, and contains pocket-sized amounts of Vitamins D and E.
The Science Behind the Sear
It'south no surreptitious (or mayhap information technology is) that the perfect sear is a major component to the perfect steak. Why is searing and then important? Surprisingly, it's not to "seal in the juices" - it'south considering of the Maillard reaction, a chemical reaction between amino acids and reducing sugars. When the proteins and sugars of food are exposed to high estrus, they transform to create the delicious, toasty, complex flavors we love. The Maillard reaction is what's backside the browning of bread, the chewy outer crust of a cookie, the golden toasted marshmallow on a s'more than… and the perfectly seared steak.
Our succulent Wagyu New York Strip Steak, seared in Beefiness Tallow.
Why Beef Tallow is the Primal to the Perfect Sear
At that place are two things to look for in an platonic medium to sear steak in.
ane) A high smoke point. A high smoke point ensures that your cooking won't be interrupted past frantically turning off the fire alarm and opening the windows, and more than importantly that your steak isn't reduced to a gross, burnt mess. Common oils with very loftier smoke points are avocado, grapeseed, safflower, or peanut oil.
2) A mild (or complementary) flavor. Keeping in mind the flavour of your medium is very important. Let'due south accept coconut oil, for example. Coconut oil tends to add together a sweet, nutty flavor to anything it's in. Then unless you desire your meat to gustatory modality vaguely like coconut as an integral part of the recipe, like a coconut curry, y'all'll likely instead want to utilise something with as similar of a flavor as possible.
That brings u.s. to using beef tallow to sear steak. Beef tallow's loftier smoking point of 420ºF and the fact that it's literally beef fat, therefore tasting similar to the steak, makes it the perfect medium for searing beef. At that place is only one matter ameliorate than using beefiness tallow to sear, and that is using actual fat trimmed off the steak for a precise flavour lucifer. Beef tallow volition give your steak not just a deep, brown, succulent chaff, but one that tastes only the way it should.
What To Look For When Buying Beef Tallow
Finding a trusted source for beef tallow is essential, because tallow from properly raised cattle tastes better and contains more vitamins. And since tallow is fabricated of low-processed beef suet and fatty, if the animal was given steroids or improperly given antibiotics those compounds could discover their way into the fatty used to make the tallow.
Ensure the tallow you buy is from a pasture-raised operation with established and transparent animal raising processes, as well equally rigorous antibiotic and steroid standards. When looking at the tallow, the texture and color should be consistent. Color tin range from pure white to yellow, depending on the historic period and diet of the cattle.
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How to Make Beefiness Tallow At Home from Trim or Suet
Commercially fabricated, shelf-stable tallow is typically made from suet (the soft fat surrounding the kidneys of the animal) due to its slightly college smoke indicate and the density of nutrients. You tin occasionally find suet in stores, but you can also make your very own beef tallow at home from simple trimmings. Making beefiness tallow is actually ridiculously unproblematic, but it tin can take a lot of time and effort to build upwardly a stash of fat to render from if you can't observe suet.
The first pace is to start trimming. Cut fatty trim off of steaks, chuck roasts, actually whatsoever cut of beefiness you tin (except brisket, because the fat cap is very important for brisket). Make sure the beef you're using to cut trim from is well raised. Keep your trimming in a purse in the freezer. (A quart size handbag of fat trimming makes about one jar of tallow.)
When you've got plenty fat saved upwardly, or are able to get ahold of suet, get set to render! Cutting your frozen fat pieces up fairly small, or use a food processor. You can leave it in big chunks, but rendering will likely take longer.
Place the fat or suet into a tiresome cooker, crockpot, or dutch oven and cook on VERY low estrus. The goal is to melt all the fat downwards over a long period of time, without burning annihilation. We typically employ a crockpot on low for around five-half dozen hours.
Check every hour or so to see how it'south progressing. When in that location is a big amount of golden liquid in the pot and very few chunks left, remove from heat.
Then, strain the tallow into a glass container. You tin can use cheesecloth over a glass bowl, a coffee filter in a strainer or pour-over, or a very, very fine strainer. We typically use a single-loving cup coffee pour over with a filter in it to strain into a medium size glass jar.
Cool tallow to room temperature. Information technology volition turn a very white colour, but may also exist yellowish depending on the diet and age of the beef cattle. Since bootleg beef tallow isn't typically in closed containers, we recommend refrigerating for use over the side by side few weeks, or tallow can be frozen for several months.
Want to eat better beefiness? Nosotros've got yous.
Store Pasture Raised Beefiness from Bytable for beefiness with incredible marbling from pasture raised Wagyu/Angus cross cattle from small, regenerative family farms.
Source: https://shop.bytablefoods.com/blog/beef-tallow-the-second-best-oil-for-searing-steak
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