Most people have heard of Lard (rendered pork fat) but may not be familiar with the word Tallow. Tallow is the term used for rendered beef fat. For centuries people have been cooking with Tallow. At the start of the 20th century Tallow and Lard were the most common fats used for cooking. Tallow was used in many cooking and frying applications as well as non-food uses such as lotions, soaps, and candles. Today there are many substitutes and alternatives on the market such as Crisco and margarine. But none perform as well as the original.
Over the past 25 years there has been an ongoing debate about fat, and as a result there is quite a bit of confusion about what is, or is not, a healthy fat. Do fat substitutes and processed vegetable oils perform as well, or taste as good, as the original? Below we attempt to answer these questions and shed some light on the many advantages of returning to Tallow.
LINKS & RESOURCES
Article: 7 Reasons to Cook With Lard, Tallow, and Ghee by Christina Boyes @ www.wisechoicemarket.com
Article: Chicago’s best french fries under $5 — our 20 top picks after trying 106 restaurants by Louisa Chu and Nick Kindelsperger @ Chicago Tribune
**Podcast: McDonald’s Broke My Heart by Malcolm Gladwell @ Revisionist History
Recipes: Tallow Recipes & Menu Ideas @ bonappetit.com