#beef-tallow

#beef-tallow

On one hand, the conventional wisdom is that it's dead simple. But then, often in the same breath, there's an endless list of caveats, and they frequently contradict each other. Bring your beef to room temperature, or pre-sear straight from the fridge? Salt and pepper only, or introduce a medley of aromatics? Somehow, every tip for a simple juicy steak is different.

Those bronzed fries were exceptionally tasty. My toddler devoured a small mountain of them. They left a meatiness on my tongue, as if I'd eaten them alongside a steak. After my husband unblinded the taste test, I realized that, in a way, I had. The paler fries had been cooked in avocado oil, and their more delicious counterparts in beef tallow.

"Information was recently published in error stating that In-N-Out Burger has transitioned to beef tallow for cooking French fries," Denny Warnick said. "We continue to work on an upgrade to our current sunflower oil, however we have not yet made a change."

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.

Popeyes uses beef tallow, a solid fat rendered from beef, for its fried products, enhancing flavor and heat stability, crucial for deep frying.

Butter is about 80% fat while beef tallow is nearly 100% pure fat, significantly affecting cooking methods and heat tolerance.

"Beef tallow is not ideal for delicate dishes - think flaky white fish, light vegetable sautes... It can swallow the subtle sweetness of the fish."