When you want to fry with the BEST Deep Frying Oil
Can you guess what the above picture is?
It’s only my favorite fat! (Or it’s at least tied with butter.) It’s what has made it possible to enjoy things like onion rings and chicken nuggets again. No more worries about how I’m going to feel after eating fried food, or what the fat might be doing to my body. This healthy frying fat is the best deep frying oil option because it contains omega 3’s (which are anti-inflammatory), fat-soluble vitamins, and CLA when it comes from grass-fed cows. The omega 6:3 ratio is similar to fish! Remember: real food tastes SO good and it's usually due to the healthy fats in a recipe, which are GOOD for us if you use the right fats!
More about CLA:
CLA is a newly discovered good fat called “conjugated linoleic acid” that may be a potent cancer fighter. In animal studies, very small amounts of CLA have blocked all three stages of cancer: 1) initiation, 2) promotion, and 3) metastasis. Most anti-cancer agents block only one of these stages. What's more, CLA has slowed the growth of an unusually wide variety of tumors, including cancers of the skin, breast, prostate, and colon. (1)
Few people realize that CLA is also found in nature, and this natural form does not have any known negative side effects. The most abundant source of natural CLA is the meat and dairy products of grassfed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grainfed to grassfed products can greatly increase your intake of CLA. (4) Source
Have you guessed?
The BEST deep frying oil is beef tallow from pastured animals. Buying this beef tallow online is even less expensive than rendering it yourself! (Or here's the Beef tallow in a smaller tub, which is still a good deal.)
I recently priced it out:
- I bought 2.5 pounds of beef fat from our local farm at $4.11/pound. After rendering, it made 5.5 cups (44 oz.) of beef tallow, which comes to 23 cents/oz. The time before I got a little more and it came out to 21 cents/oz. So we’ll say it averages at about 22 cents/oz.
- But get this: this large tub of tallow works out to be only 19 cents/oz.! (Or click here for the smaller size.)
The smaller size does cost more than rendering it yourself, but since the big tub stores well, why not get that and split it with friends? Rendering isn’t difficult but it’s gross and sticky and smelly, and the batches seem to take forever to boil down. (Read about that rendering fiasco here.). This last one took a week. Don’t ask me why, my batch before that took only a couple days. OK, maybe it was because I didn’t want to cut it all up good like I did last time, but that was so disgusting. I know, I said to put on your big girl panties and just do it, but it wasn’t JUST that it was gross and sticky, it also took for EVER to get all the gunky pieces out. I’m so excited that I won’t have to render beef fat again – it’s not very often that buying something ready-to-use is cheaper than doing it yourself!
A couple questions about tallow for John at U.S. Wellness Meats:
1. Does tallow need to be refrigerated?
We suggest you convey it to smaller containers upon arrival and keep one out and freeze the balance for smarter long term storage. If you use a high volume, you can take from the large container at room temperature. The product will oxidize from the surface.
2. Are you saying we shouldn't use the top layer after it's been stored? Is this only for room temp tallow or for frozen tallow, too?
There is no effect on frozen tallow. If it is sitting on the kitchen counter, the top 1/4 inch will turn color as it is exposed to oxygen. You simply scrape that off and get down to a fresh white layer. If you use off of the container daily, you will not see the oxidation. Keep in mind our pioneering ancestors did not have refrigeration.
3. Does it need to be stored in an airtight container?
No, regular Tupperware-type containers will work fine.
4. How many times do you recommend that it can be safely reused?
I reuse mine 3-4 times, but don't have any research to show how many times is “OK”, and what exactly happens when it “goes bad”…? The food safety rule is “never”, but our pioneer ancestors sure did. Use your own judgment based on your own experience.
Give this a try for the best deep frying oil, so you too can enjoy guilt-free frying again!
Side note: Have you ever wanted to try a TO YOUR DOOR meal service?
I finally found one that I can recommend, just click here to check it out. It all comes in a box (with an ice pack for the meats) and it's actually pretty affordable especially compared to eating out, and even more when you consider the food is higher quality than any restaurants since it's rare to find one that has pastured meats and organic ingredients! It only takes 30 minutes or less of prep work before you eat, but there's no shopping, no planning, just pick out your meals online that look good to you (the two we got were really tasty!), then just spend a very few minutes in the kitchen and you're done. Again, click here to learn more.
More you might like:
- 4 keys to deep fried heaven
- Why Kent Takes a Spoonful of Coconut Oil Every Morning (+ Coconut Oil Benefits and Which Coconut Oil is Best)
- Statins and Memory Loss: Do Statins Make You Stupid?
- The Biggest MYTH in Medical History
- I Probably Shouldn’t Have Told the Chef That He’s Using ‘Crap’ Oils in His Fryers (and other nasty oils restaurants use)
- How to Eat Carbs Safely and Lower the Glycemic Index of the Foods You Love (Also: Why Dieting Backfires!)
- Try some homemade Fast Food French Fries!
- Splendor from the Grass — more on the benefits of pastured meats and fats from the WAPF
- More healthy fats posts here