I was hosting a lunch yesterday (chicken fried steak, mashed potatoes, gravy, fried green beans, yeast rolls). Talking with friends as I cooked the meal, one of my buddies said that his doc was trying to get him away from seed oils and go to more animal fats.
When I was growing up, my mom used white canned Crisco. Grandma used lard. I keep a little bacon grease around for making roux.
We started talking about lard, and the flavor that it brings to fried foods, then talked about beef tallow. I have no experience with beef tallow, but I have heard good things. My buddy, JT, says that he can get it from a wholesale grocer, but has to order 50 pounds. We decided to split a 50 pound order three ways. He is getting it for $1 a pound, which seems like a pretty good deal.
If any of y'all have any experience with beef tallow, let me know.
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