Guest guest Posted January 18, 2012 Report Share Posted January 18, 2012 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? Quote Link to comment Share on other sites More sharing options...
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