Beef tallow is experiencing a resurgence as a popular cooking fat, heavily endorsed by keto and paleo dieters and spurred on by criticisms of seed oils. This renewed interest highlights a broader trend of reconnecting with traditional culinary practices. The article explores the differences between beef tallow and butter, noting tallow's purity makes it suitable for high-temperature cooking, whereas butter tends to scorch. While the choice between them can be subjective based on taste preferences and cooking applications, their unique qualities make each valuable in different culinary contexts.
Like many food trends, beef tallow's resurgence demonstrates a cyclical nature, where ancestral culinary practices are re-embraced, driven by modern dietary movements and interests.
The rising popularity of beef tallow is influenced by dietary enthusiasts keen on animal fats, especially amid growing criticism of seed oils and their perceived drawbacks.
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