Guest guest Posted January 18, 2012 Report Share Posted January 18, 2012 On 1/18/2012 12:33 PM, take root wrote: > > I am very curious about something but haven't yet tried it so I > thought I'd > ask. Basically, I'm blessed to be in possession of a good quantity of > grassfed beef tallow. (from US Wellness Meats, if anyone else is > searching.) I bought it mostly to make pemmican, but I'd love to use it in > the kitchen as a cooking fat too, minus the waxiness. So, my curiosity is, > if I were to melt some and mix it with, say, some olive oil, would the > resulting fat blend thoroughly & soften throughout when cooled or would I > just have a layer of beef tallow atop a layer of olive oil? Any thoughts? > You could try this! http://perfecthealthdiet.com/?s=french+fries The problem with mixing olive oil in is that the smoke point of olive oil is too low for frying. What's the problem with just using the tallow by itself for frying? Presumably you would eat whatever is cooked in it while it's hot and therefore the fat will be fully melted, not waxy? Gail Quote Link to comment Share on other sites More sharing options...
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