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Is beef tallow making a comeback?

nytimes.com

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Re: Is beef tallow making a comeback?

#91

Post by boringg »

elric wrote: post #78
Rendello wrote: post #7

I made it a few years ago. Tallow is trendy (and thus expensive), but you make it by rendering suet which is basically a throw-away product at butcher shops. Lots don't even bother selling suet, which is a pain. Rendering was just slow-cooking and removing the little pieces, then you're left with candle wax you can cook with. I thought the candle wax consistency was a coincidence, but it was the main way to make cand…

If I understand it correctly, tallow is made from beef or mutton. The same principle can be applied to pork fat -- and presumably any other herbivore? -- to create lard. Which is is also delicous for fries.

And pies

Re: Is beef tallow making a comeback?

#93

Post by boringg »

Someone on this thread is able to speak to the argument that has been made about beef being specifically the animal meat to not eat due to its ability to raise inflammation in the system. I had one of the top level specialists say that people with high cholesterol should only eat beef once a year due to its ability to raise inflammation in the circulatory system.

Wouldn't beef tallow be along the same line? It's seems contradictory that beef tallow is the next greatest thing yet also ramping up inflammation internally. I can't square the circle here (I haven't done a deep dive though).

[Edit: I looked into it --> Beef uniquely raises ApoB-containing particles in susceptible people + Saturated fat from beef down-regulates LDL receptors].

[Edit 2: Beef tallow is worse than eating beef since it is a concentrated version of what I wrote about in edit 1]

Re: Is beef tallow making a comeback?

#94

Post by ninth_ant »

Rendello wrote: post #82
elric wrote: post #78

Earlier quoted context omitted.

If I understand it correctly, tallow is made from beef or mutton. The same principle can be applied to pork fat -- and presumably any other herbivore? -- to create lard. Which is is also delicous for fries.

Yes, the difference is that tallow is solid at room temperature, so great for preservation. I was planning on making pemmican with it, but slicing, drying, and pulverizing hundreds of tiny strips of meat seemed like a lot of work. https://en.wikipedia.org/wiki/Suet https://en.wikipedia.org/wiki/Pemmican

Lard is also solid at room temperature.

Re: Is beef tallow making a comeback?

#95

Post by quietbritishjim »

halostatue wrote: post #10

Not to be flippant, but we know that the answer to that is "No" because of Betteridge's Law of Headlines[1]. I haven't read the article ("too hard, didn't care"), but as a foodie: - in certain food circles, it never went away - industrially, McD's in at least North America used beef tallow as one of the par-frying oils for their fries well into the 21st century -- which caused a stir amongst vegetarians and Hindu who…

> industrially, McD's in at least North America used beef tallow as one of the par-frying oils for their fries well into the 21st century

Everything I've read says that McDonald's switched globally to vegetable oil in the early 1990s. I think you've misremembered.

Re: Is beef tallow making a comeback?

#96

Post by zabzonk »

lylejantzi3rd wrote: post #23

Tallow is popular right now, but plain old butter is just as good, easier to work with, and doesn't make everything it touches taste like beef.

butter burns more easily, unless clarified. for things like chips/fries i've always found goose or duck fat to be best, but high end UK chip shops swear by beef lard.

Re: Is beef tallow making a comeback?

#97

Post by jodrellblank »

beejiu wrote: post #20

It's kind of mentioned in the article, but I'm more comfortable cooking with lard than either tallow or oil based on the current evidence. Avoiding UPF is probably the most important factor though.

The most important factor is that hot lard smells like urinals and public toilets.

Whereas beef tallow smells of roast beef.

Re: Is beef tallow making a comeback?

#98

Post by mbesto »

fooker wrote: post #76
tombert wrote: post #62

Earlier quoted context omitted.

The solution is to fix the medical establishment, not to appoint a person trained by Facebook moms and and natural food blogs.

Yes, I agree. Now, everyone trying to fix the medical establishment is immediately called an anti vaxxer, science denier, etc. At some point it was inevitable that we get someone who can shrug these labels off because they do not have a scientific reputation that can be killed with these labels. My point is, again, we are in this situation because sane attempts to fix things has not worked. To an extent that people w…

> everyone trying to fix the medical establishment is immediately called an anti vaxxer, science denier, etc.

That's because the thought leaders who are fed up with the medical establishment are gaining traction by spreading anti-vax and science denial ideas and not calling out specific medical establishment (other than "big pharma is a boogie man!"). So, it's hard to take their position seriously (even though, I too and anti medical establishment)

Re: Is beef tallow making a comeback?

#99

Post by cmrdporcupine »

paulnpace wrote: post #46

> relatively obscure cooking medium I guess I'm old now, because I remember when it was a big deal that McDonald's switched from using tallow.

I remember Kentucky Fried Chicken tasting really really good as a kid. Their fries, too. We used to go bananas when my parents would bring home a bucket.

Then something changed in the 90s. I've been told it was a switch from frying in beef tallow to using vegetable oil.

It's just disgusting now.

Re: Is beef tallow making a comeback?

#100

Post by Workaccount2 »

gruez wrote: post #69
franktankbank wrote: post #68

Earlier quoted context omitted.

Anyone who lives near beef operations can get unprocessed tallow for free.

Most people do not live near "beef operations". Moreover processing tallow is part of procurement. If you value your time at the prevailing minimum wage, it's pretty hard to beat a gallon of vegetable oil for $10.

>Most people do not live near "beef operations".

Yeah, but lived experience shows that a lot of people do.

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