Beef tallow for yorkshires?
Lulu
2 years ago
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plllog
2 years agolast modified: 2 years agolindac92
2 years agoRelated Discussions
Best way to store rendered beef fat - and to render it
Comments (22)robin_d - Do you remember when McDonald's french fries were so good? They formerly used a small amount of beef fat in the shortening. I try to avoid junk food, but I would make an exception for those fries! I can only imagine how good they would be in all beef fat. We did get our half cow last year, and have enjoyed the meat very much. Unfortunately, my request for the fat and all the bones for stock was passed from me to DH to the butcher. The result was that I got the usual soup bones, but all the long bones and fat were disposed of. The butcher did tell DH that we could have all the bones we wanted any time, because most people don't want them. One of these days I'll take him up on the offer, and I'll ask for all that connective tissue as well. Since the butchers normally pay to get rid of these, I imagine other butchers would be glad to get rid of them as well. Fat is one thing that I don't like to store in plastic, as it absorbs molecules of plastic quite easily. I imagine this absorption no longer occurs once frozen, but would be even faster than normal when the fat is warm. I realize that this isn't a concern for most people! ".........When you buy beef to be butchered, you pay for the hanging weight of the side/whole/quarter on the hook after the obvious parts are disposed of. Hooves, head, etc., and it's sectioned. That's how our local butchers do it, anyway. It's your call within bounds what you want off it and how you want it since you have paid for it by the weight........" calliope - that's the system used around here as well. We also paid a slight fee for the wrapping, that was either based on the pound or the number of pieces wrapped - I forget which. One reason I didn't go back and get some fat from another cow was that I particularly wanted the healthier fat from a grass-fed animal. It occurs to me now that I can call up the farmer who sold us the cow and ask when they are taking another animal in to be butchered. Of course the 100 mile drive was also a factor! Fortunately there are some great German restaurants in the town where our butcher is located, so it makes a nice outing....See MoreEating Beef
Comments (1)Hi Helen, I have never had that experience. But I'm finding I eat less and less meat. I feel like I can feel the red meat just sitting in my stomach. It's like a big weight once I swallow it. And I get a taste in my mouth I don't really like, kind of slick. When I googled to see if I could find an answer I found this website, which talks about flavors and additives. It really made me want to keep my diet as true to the earth as possible! Why McDonald's Fries Taste So Good...See MoreUcky....tallow-ey...
Comments (3)You're right....this noon after removing that 1/4 inch chunk of fat, it's gooood! I let it cook until easily 10....and didnt' want to put it outside, and at 0 degrees...it would have really cooled down fast...but there has been a Pogo Possom visiting lately and I didn't want to wrestle him for my soup! I think part of my problem was after handling the fatty meat and skimming and straining, I felt infused with tallow! and that soup nauseated me... I was so afraid that after skimming it still would taste tallow-ey. I should hav e refrigerated the broth and added the "stuff" today. Linda C...See MoreYorkshire Pudding
Comments (24)rachelellen - I agree with you. Yorkshire Pudding wouldn't be YP without the "meat drippings". Several years ago in Oct. we were visiting some distant relatives (some had come in from England too) and they said they were celebrating Thanksgiving. They served a beef roast of some type (it wasn't a prime rib roast) and "YP" which was served from small muffin tins and you were lucky to get even one. Anyway, I asked for the recipe. "Don't you use beef drippings?" I asked. No - just "oil" she said. As I look back at this - I think she was serving "'popovers'". - but calling it Yorkshire Pudding. Two entirely different (in taste) although they look the same when baked in muffin tins. Prime rib/standing rib roast will yield the "best" tasting drippings. Using cake pans instead of one large pan was for even baking and height. I can't find the magazine right now -may have left it behind somewhere. But, you can look it up at the library -save some.bucks. It is not in the Nov/Dec issue. Maybe, in one of their sister magazines. I think we are all going to have "outstanding Yorkshire Pudding" :-) -gloria...See Morefloral_uk z.8/9 SW UK
2 years agobpath
2 years agoLouiseab
2 years agogardengal48 (PNW Z8/9)
2 years agoIslay Corbel
2 years agolindac92
2 years agowar garden
2 years ago
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