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iso: beef tallow!

k
kochmm Jan 4, 2014 06:22 PM

Iso: beef tallow for homemade creams and cosmetics please!
Braintree south shore area!

  1. enhF94 Jan 4, 2014 07:40 PM

    If you know your food safety and have an immersion circulator (or cooler and probe thermometer) it is super easy to make (although I know this wasn't your question). I forget the times and temps (I could look it up if you're interested) but all you do is vacuum-seal some medium-ground beef fat, cook it sous vide for some hours, and strain. Add herbs for flavor.

    ObFood: 606 Congress was melting it on toast and I loved it, but they closed.

    1. j
      josephlapusata Jan 5, 2014 06:47 AM

      http://www.savenorsmarket.com/web/sho...

      Not in your area but they sell everything.

      1. Karl S Jan 6, 2014 06:10 AM

        You should search for suet. The peak season for suet availability has just passed (Nov-Dec), when it's more available for holiday baking (mincemeat).

        Tallow is rendered suet. You do the rendering.

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