Beef tallow.

[hippywife]

I have a tub of tallow in my freezer that I ordered from the coop. I want to use some of it today, but no where near to all of it.

Once I thaw it out, does anyone know how long this will keep in the fridge?

Thanx! :hi:

[The empressof all]

1. Fry Baby....Fry

Tallow was used to fry the original McDonalds Fries....

Here's a link to "Tallow" Fries...

http://www.cheeseslave.com/2009/08/07/beef-tallow-french-fries/

[hippywife]

2. I'm going to use it to

brown a chuck roast embedded with fresh garlic cloves and then put the roast in the crock pot. :9

I want to use the rest to make a pie crust, which is the original reason I bought it, but not this weekend. So I'm hoping it will last quite some time in the fridge.

[The empressof all]

3. It should last a while in the fridge

I think well into two weeks would be safe but probably much longer

[hippywife]

4. Thanx, empress.

I had originally ordered half of what they sent me. They doubled it free of charge, which was nice, but wasn't planning on having any left really, so I wasn't really sure how long it would keep.

Appreciate it. :hi:

[yellerpup]

9. Beef pot pie comes to mind...

as long as you're making pie crust. I love the way you experiment with your ingredients. I adore lard for pie crust, but have never used beef tallow. Have fun! :hi:

[hippywife]

10. Actually, I'm going to use it for

a fruit pie. Probably apple.

http://query.nytimes.com/gst/fullpage.html?res=9B01E6DC173EF936A25752C1A9609C8B63

[yellerpup]

11. I subscribe to the NY Times and look forward to the Wednesday

edition because it has a whole cooking section, but somehow I never got to the end of that article. Sounds luscious. I can't wait to hear how it turns out. :9

[hippywife]

12. Bill's a little sceptical but

I'm going for it. It could mean the ultimate flaky pie crust which I've yet to pull off to my satisfaction. I will let you know when I do, maybe this weekend.

[yellerpup]

13. I predict that Bill

is going to fall in love with you all over again once he gets a bite of that pie! Yep, better save it for the weekend..... :toast:

[hippywife]

14. ...

:hug: :*

[Tesha]

5. wow...

http://www.marksdailyapple.com/forum/topic/beef-tallow-storage

this stuff keeps!


"A very rough guess - about 4-6 months on the shelf, 9-12 months in the fridge, and about 2 years frozen.

Personally I would refrigerate after opening."

[hippywife]

6. Thanx, Tesha.

I definitely did refrigerate after opening. I can't imagine not keeping it in the fridge since it's an animal fat.

:hi:

[Stinky The Clown]

7. Sheep tallow

This is not a direct answer to your question, but is offered up in the hopes of being helpful.

Sheep tallow is used in the autobody trade to lubricate the lead paddles back when "lead" (actually a fairly sophisticated alloy, not pure lead) was used for body and seam filler. Beef tallow was also used, but sheep tallow soon came into favor because it was both cheaper and not very much in demand as a culinary product.

I have some in my garage that is years old and hasn't spoiled, even over the many seasons of blazing hot summers and freezing cold winters.

To be fair, I don't know if body shop tallow is the same as kitchen tallow. They could just as easily be different products with the same name.

[hippywife]

8. Beats me, Stinky.

I'd never heard of it used in that way before. I did know that canola oil was an offshoot of military applications before it was marketed for home cooking.

:hi:

[hippywife]

15. I heated up some of this roast tonight for Bill.

He immediately told me how good it was with a very audible Mmmmmm leading the comment. LOL

[pengillian101]

16. Hia hippywife!

I am such a dunce about fats and that's my problem. But I just don't understand something. Remember a few months ago we discussed how bad Crisco was? (It had to do with home-made Bisquick mix.)

See, now, I thought beef tallow was a bad fat - and it was bad like Crisco. What am I missing?

:hi:

[hippywife]

17. The current thinking is

that we were all led astray by the creation of fats that are hydrogenated. They were supposed to be better for us, but actually turned out worse for us because of the transfats. While Crisco says it's now transfat free, it's not. By law, they can say that on the label if the transfats are less than 1 gm per serving.

While I would never recommend any type of fat as a huge component of any diet, I think the trending back again towards the more natural fats, even the saturated ones, is sound as long as used with moderation. Finished results are also so much better, especially when baking.

Hope that clears things up for you. :hi:

[pengillian101]

18. Fat Trends

The first I heard about this was when my Sister's homeo-pathetic doc (***OOPS, just noticed that must have been a Freudian slip - should have been a homeopathic doctor***) told her to eat two eggs cooked in butter every day. :rolf:

Me---What?? No way! Eggs? Butter? By last decade's theory, those two things right there will kill ya! Well coffee was bad, now good. Same with sugar. Margarine bad or good -- butter bad or good? They are probably both bad as they are solid at room temp. Olive oil is most likely the healthiest.

The Heart Association, doctors, etc. keep changing their dietary recommendations.

I'm just going to eat what I want from now on. Life's too short to eat bad food.

Lunch at Applebee's today started with appetizers. Do you think they used healthy oils? LOL.



Man, the food was delish and I brought home lots of leftovers. For my main course, I had an out-of-this world tomato basil soup and a shrimp and spinach salad w/purple onion, slivered almonds and a bacon dressing.

That must have negated the 'bad appetizers', no? :rofl:

[Gormy Cuss]

19. It's really good for frying lamp.

[pengillian101]

20. Ha! n/t

[hippywife]

21. LOL!

You crack me up! Good follow through! :rofl: