Tallow was used for frying (pan frying or deep frying) in many restaurants for years until “they” convinced people that it was a “bad, saturated fat“. But I know better, and it doesn’t make me sick like the fats restaurants use now. I can’t eat fried food anywhere but home, or I get that nasty film in my mouth and a stomach ache from whatever fake oil they used…(Soybean oil?)
Tonight when I was cooking our Tilapia (find safe, healthy seafood here), I was afraid it was going to taste greasy, but it didn’t at all. It wasn’t heavy or greasy, it didn’t leave the waxy film in my mouth, and I felt great after eating two big tasty pieces. Kent is only just starting to like fish, and he ate three big pieces. Three of our four kids loved it, too. (Can’t seem to hit 100%.) All this with a healthy, traditional cooking fat!
I recently tried to render my own beef fat, what a joke! (Yes, I know it can’t really be this difficult, and I will try it again one of these days.) I read all about the process on the internet and thought I was ready. I knew that you had to keep it low so it didn’t burn, which I did. But then when it took a whole DAY to melt the dang stuff, I figured I’d had it too low, duh. I turned it up a little, and ended up burning it. We had the most disgusting smell here that you can imagine, and it took days to air the house out…in the winter…in Michigan. Then the smell was on us and we’d get looks when we’d go anywhere, so of course we felt like we had to explain it to people. You can guess how well that went over, “Yeah, Kel was trying to render some beef fat.” Can you picture the looks?
I’m just going to buy it for a while until I’m brave enough to risk putting my family through that again.
UPDATE: Success! Read about it here: how to render fat for a healthy cooking oil.
- Do you have a favorite fish batter recipe? PLEASE SHARE IT! UPDATE: I finally figured out a great beer batter recipe!
- Get the bad fats out of your kitchen – read up on the good and the bad.
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