I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe. I know that they would traditionally be doubl
I enjoy the fat(saturated) that comes out of meat and chicken so decided to try tallow(the fat from suet that the butchers usually discard) and add more of it t
I received a shipment of eight 14oz bottles of grass-fed beef tallow. I will use one bottle right away. What is the best way to preserve the rest of the seven?
I do not have access to a cast iron pot, only a thin, lightweight stainless steel pot. Will I be able to deep fry potato slices in beef tallow in it? I am a
I've started storing rendered tallow (beef fat) in a glass jar on my kitchen counter at room temperature. The jair has a lid but is not air tight. Is it okay
Recently I’ve been frying some sea bass with salt and different oils. I noticed when the surface of the Fried fish is more crispy it tastes better and als
i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away. it smells like bee
Mix the liquid tallow with a bunch of spices, that's it? Works for ground beef that has 40% fat