Comments on: Monday Mission: Time to Tackle Lard and Tallow http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/ Balancing God's Gifts...One Baby Step at a Time Sun, 14 Mar 2010 19:18:53 -0400 http://wordpress.org/?v=2.9.2 hourly 1 By: Katie http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-12681 Katie Fri, 05 Mar 2010 03:18:43 +0000 http://www.kitchenstewardship.com/?p=3473#comment-12681 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 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 http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-12656 Vera Thu, 04 Mar 2010 19:41:31 +0000 http://www.kitchenstewardship.com/?p=3473#comment-12656 So to get tallow, do you have to boil the beef, cool and then skim the fat (tallow) off the top? So to get tallow, do you have to boil the beef, cool and then skim the fat (tallow) off the top?

]]> By: Vera http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-12654 Vera Thu, 04 Mar 2010 19:39:01 +0000 http://www.kitchenstewardship.com/?p=3473#comment-12654 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. 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 http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6076 Sarah W Tue, 10 Nov 2009 02:43:01 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6076 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!! :) 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 http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6074 Katie Tue, 10 Nov 2009 02:24:59 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6074 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 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 http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6068 Sarah W Tue, 10 Nov 2009 01:24:25 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6068 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? 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 http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6065 Sarah Mon, 09 Nov 2009 23:41:26 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6065 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 ..<a href="http://sarahs-musings.blogspot.com/2009/11/for-love-of-slow-cooker-week-yogurt.html" rel="nofollow">For the Love of the Slow Cooker Week - Yogurt</a> =-. 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 My ComLuv Profile

]]> By: Katie http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6062 Katie Mon, 09 Nov 2009 22:39:16 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6062 Barb, I will hit on this in tonight's post! Katie Barb,
I will hit on this in tonight’s post!
Katie

]]> By: tina http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6052 tina Mon, 09 Nov 2009 20:53:39 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6052 I make beef broth since I got a 1/4 of a grass-fed cow earlier this year. I would (and have) made chicken broth but I can't find pastured chickens anymore and I won't buy organic chickens since they're still fed soy. I always, always leave the fat in my broths. I just got 20 lbs of beef fat and will make beef tallow this week. Yummy. I got a whole piggy ealier this year and make my own lard. That's really good, too! I make beef broth since I got a 1/4 of a grass-fed cow earlier this year. I would (and have) made chicken broth but I can’t find pastured chickens anymore and I won’t buy organic chickens since they’re still fed soy.

I always, always leave the fat in my broths. I just got 20 lbs of beef fat and will make beef tallow this week. Yummy. I got a whole piggy ealier this year and make my own lard. That’s really good, too!

]]> By: Carolyn http://www.kitchenstewardship.com/2009/11/09/monday-mission-time-to-tackle-lard-and-tallow/comment-page-1/#comment-6048 Carolyn Mon, 09 Nov 2009 19:26:43 +0000 http://www.kitchenstewardship.com/?p=3473#comment-6048 Love it! I love the whole post (you are funny, Katie!) but Greg and I have been full-fat, animal fat people for about 8 years now, after reading an article in the New Yorker about trans fats, before everyone knew what those were! I'll keep reading to learn more ... Love it! I love the whole post (you are funny, Katie!) but Greg and I have been full-fat, animal fat people for about 8 years now, after reading an article in the New Yorker about trans fats, before everyone knew what those were! I’ll keep reading to learn more …

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