Comments on: Monday Mission: Time to Tackle Lard and Tallow

By: Katie

Katie — Fri, 31 Dec 2010 19:49:04 +0000

A, I’ve used Kelly the Kitchen Kop’s: http://kellythekitchenkop.com/2008/08/homemade-organic-french-onion-soup.html (it’s at least linked to from there). Much like chix stock but you roast the bones 1st.

By: Amanda Marra

Amanda Marra — Thu, 30 Dec 2010 20:30:16 +0000

Do you have A recipe for Beef stock somewhere on your site? I just got a i/4 grass fed cow and the butcher gave me all the bones and livers, need to find something to do with them.

By: Katie

Katie — Fri, 05 Mar 2010 03:18:43 +0000

Vera,
I just grabbed the fat from the top of my beef stock as one option for tallow, although that’s not high quality stuff. Technically to make tallow, you buy beef fat from a certain part of the cow (I forget right now) and boil it with a bit of water, cooking long and slow until it’s totally liquid. There are instructions on Kelly the Kitchen Kop, Cheeseslave and Nourished Kitchen that I know of. Katie

By: Vera

Vera — Thu, 04 Mar 2010 19:41:31 +0000

So to get tallow, do you have to boil the beef, cool and then skim the fat (tallow) off the top?

By: Vera

Vera — Thu, 04 Mar 2010 19:39:01 +0000

I recently made tamales with a girlfriend, she used lard and I cringed! But you are changing my mind. Think I will go buy some of my own. You know when you smash your finger and develop a blood blister under your nail… My grandmother always made pie crust with Lard and wrapped the finger, it really works and heals the finger quickly.

By: Sarah W

Sarah W — Tue, 10 Nov 2009 02:43:01 +0000

Well, that raises a question that’s been on my mind…. we all know there’s lots of buzz about Omega 3s – but this is b/c we need to balance out the high amount of Omega 6 found in the “Standard American Diet.” Well, I’m not going to claim a 100% traditional diet, by any means, but for those of us trying to eat traditional foods most of the time, should our diet already have a better balance? Or is there just SO much soy and what not in the food chain that we can’t escape it? (FWIW, I am trying to consume pastured meats most of the time now… but I still buy some prepared meats…)

Well at any rate, I do enjoy me some crispy chicken skin when my roasted chickens come out of the oven! And I consider it a “health” food while I’m eating it!!

By: Katie

Katie — Tue, 10 Nov 2009 02:24:59 +0000

Sarah W.,
I’m sure it’s because chicken fat is rather high in polyunsaturates, the kind of fat Americans have way too much of in our diets. Honestly. You just can’t win – I think I’ll start skimming half of it off – then I’m half immunized and don’t have as much poly fat in me, right?

Yes, liquid beef fat is tallow. If it’s from a good source, it’s good to save it!
Katie

By: Sarah W

Sarah W — Tue, 10 Nov 2009 01:24:25 +0000

Why then does Sally Fallon say to skim the fat off the broth??

I just started leaving it on though, b/c I read leaving a layer of fat at the top helps preserve it better, but I’ve still been scooping it off before adding it to a recipe…

I’ve been saving the fat from when I cook ground beef. Isn’t that tallow?

By: Sarah

Sarah — Mon, 09 Nov 2009 23:41:26 +0000

My favorite pie crusts are 50/50 butter and lard. In my opinion, the perfect combination for pastry! I have a little quart-size container of lard in my fridge right now (locally, well, Nebraska made and open-kettle. The only kind I can find that isn’t hydrogenized!) just for this reason – pie season in a few weeks!

About that tallow . . . I think I’m going to be in MI around the 8th of December or so. With a vehicle and an ice chest. . . are you thinking what I’m thinking?

Best,
Sarah

PS – When I get a chance, I’ll be shooting you an e-mail. If I don’t, remind me!
.-= Sarah´s last blog ..For the Love of the Slow Cooker Week – Yogurt =-.

By: Katie

Katie — Mon, 09 Nov 2009 22:39:16 +0000

Barb,
I will hit on this in tonight’s post!
Katie