Tallow is a rendered form of beef or lamb fat. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation.
A significant use of tallow is for the production of shortening. It is one of the main ingredients of Native American food called pemmican. Tallow is sometimes used in deep frying in place of other oils. Before switching to pure vegetable oil in 1990, McDonald’s corporation cooked its French fries in a mixture of 93% beef tallow and 7% cottonseed oil.
- 1kg Beef Suet
- 1 litre Water
- 2 Large Pan
- Towel or Dish Cloth (for straining fat)
- Slice beef suet into square pieces.
- Place in a large bottomed, heavy pot, and add water. Cover with the lid. Stir every 30-45 minutes to dislodge any sticky bits from the bottom of the pot. The tallow is ready when all of the suet has melted (there will be some grisly bits floating as well, which look like little bits of grounded beef).
- Place a colander or strainer on top of a pan or bowl. Cover with a cloth. Pour the fat fluid into the cloth. The cloth acts as a strainer.
- Allow to cool down.
- Dislodge the hard fat and throw away the liquid.
- Melt the fat again. Pour into a sealed container.