Have about 3-5 lbs of fat left after trimming down a "packer trim" brisket...
- shanagain Nov 4, 2009 11:15 AM
Is it worth it to make tallow? A search showed that it's good for frying (ie, french fries) but we don't do a lot of deep frying - what else is tallow good for?
I'm a good Southern/Texan girl, so I already have bacon fat and lard, so I guess I'm wondering if it's as handy as those two things to have for everyday cooking.
You do make chili, right? Rather than browning the meat and using the rendered fat for sauteeing veggies, you can grab some frozen fat from the freezer. Same thing for taco meat. If you're pan frying a steak- you'll need tallow for that.
Just because you may not deep fry potatoes doesn't mean you can't pan fry them. Home fries made with tallow are delicious.
You can also roast potatoes (or other veggies) in beef fat.
I don't think it's quite as handy as bacon fat, but it still serves it's purposes.
That was easy :)
Seriously, though, donning my devil]s advocate cap, fat, any fat, is a strong magnet for freezer odors. If my beef fat is older than a month, I'll usually wash off the outer eighth of an inch with hot water before I use it. I do that with frozen stock as well. I've had 4 year old stocks that I washed off about a quarter inch from that had the same taste as when I froze them.
Anyway, just wanted to mentioned that freezing beef fat has it's caveats.