Hey foodies! Are you tired of the same old, same old when it comes to cooking fats? Do you find yourself reaching for flavourless seed oils out of habit? Well, it’s time to shake things up in the kitchen and rediscover a culinary hero from days gone by: beef tallow!
That’s right, folks, beef tallow is back, and it’s better than ever. Not only is it a fantastic choice for cooking, but it’s also a healthier option than many of the seed oils on the supermarket shelves. But before we dive into the delicious world of tallow-fried goodness, let’s take a quick look at what exactly beef tallow is and why you should be using it in your kitchen.
What is Beef Tallow?
Beef tallow is a rendered fat from beef. It’s been a staple in kitchens for centuries, used for everything from frying to baking. In fact, our great-grandparents probably wouldn’t have even blinked an eye at the idea of cooking with tallow. So why did this once-popular fat fall out of favour?
Well, a couple of things happened. First, there was a big push towards vegetable oils in the mid-20th century. Seed oils were seen as being healthier, even though this wasn’t entirely true (more on that later). Second, factory farming and mass production made other fats, like vegetable shortening, cheaper and more readily available.
But here’s the good news: beef tallow is having a major comeback! People are starting to realise that traditional fats like tallow may actually be better for us than the highly processed alternatives. And let’s not forget the taste! Beef tallow adds a rich, savoury depth of flavour to food that seed oils just can’t match.
Why Cook with Beef Tallow?
There are many reasons to make the switch to beef tallow. Here are just a few:
It’s a healthy fat. Beef tallow is a good source of saturated fat, which has been getting a bad rap in recent years. However, research is now showing that saturated fat isn’t the villain it’s been made out to be. In fact, some types of saturated fat, like the kind found in beef tallow, may actually be beneficial for our health. Beef tallow is also a good source of conjugated linoleic acid (CLA), a fatty acid that has been shown to have a number of health benefits, including reducing the risk of heart disease and cancer.
It’s high in smoke point. The smoke point is the temperature at which a fat starts to break down and smoke. Beef tallow has a high smoke point, which means it can handle high-heat cooking without burning. This makes it a perfect choice for frying, searing, and stir-frying.
It adds flavour to food. Beef tallow has a rich, beefy flavour that can take your food to the next level. It’s especially good for flavouring vegetables, potatoes, and of course, steak!
How to Cook with Beef Tallow
Cooking with beef tallow is easy! You can find it at some specialty butcher shops or online retailers. Here are a few tips for using beef tallow in your kitchen:
- Start with a small amount. Beef tallow has a strong flavour, so you don’t need to use a lot. Start with a tablespoon or two and add more to taste.
- Use it for high-heat cooking. Because of its high smoke point, beef tallow is perfect for frying, searing, and stir-frying.
- Give it a try in baking. You can also use beef tallow in baking for a richer flavour. Just substitute it for some or all of the butter or shortening in your recipe.
A Recipe to Get You Started: Sizzling Steak in Vitallow Beef Tallow
Now that you know all about the wonders of beef tallow, it’s time to put it to the test! This recipe for sizzling steak in Vitallow beef tallow is a great way to experience the flavour and versatility of this amazing fat.
Ingredients:
2 thick-cut steaks (such as ribeye or New York strip)
Salt and pepper to taste
2 tablespoons Vitallow beef tallow
Instructions:
- Pat the steaks dry with paper towels. Season generously with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Add the tallow to the skillet and let it melt.
- Once the tallow is hot, add the steaks to the skillet. Cook for about 3-4 minutes per side, or until desired level of doneness.
- Remove the steaks from the skillet and let them rest for a few minutes before serving.
- Serving suggestion: Serve the steaks with your favourite sides, such as roasted potatoes, grilled asparagus, or a salad.
Tips:
- For a crispy crust on your steak, make sure the tallow is very hot before adding the meat.
- Let the steaks rest after cooking to allow the juices to redistribute.
- Experiment with different cuts of steak to find your favourite.
- Conclusion
Beef tallow is a versatile and delicious fat that can add a new dimension to your cooking. So ditch the seed oils and give beef tallow a try. You won’t be disappointed!
Ready to experience the magic of beef tallow for yourself?
