As a butcher, I did super nice things for people all the time in hopes of getting a customer like this lady would bring me some delicious food. Worked like a charm lol
See how dark it was? It should be pure white. She cooks it at a higher temp, to speed it up, and sacrifices the quality for speed. It will have an off flavor and won’t last as long, and will be harder to filter. Low and slow is the way to go.
@@littlejackalo5326 Have you rendered beef fat before? I did the same and thought I ruined it cause of how dark it was, but when it cooled it turned white.
@@littlejackalo5326it’s fine. You’re looking for pure tallow rendered at a low even temp. Most Asian cooking is high heat fast cooking and it doesn’t sacrifice any flavor we actually like the slightly charred flavor 😊
In serbia my home country we call it čvarke. My dad likes to eat those. He also uses the fat to put it on bread with some paprika seasoning and salt. He love eating it since it reminds him of his childhood. They didn‘t really had money back them and could barely buy food, but there was always pork fat and bread so he ate that a lot. Sometimes he even put the pork fat on the bread and sprinkled sugar on top of it to have something sweet since he couldn’t afford candy.
These days čvarci are considered to be incredibly nutritious and healthy foods. Basically a protein packed with many essential minerals. As a child I too liked to eat bread with pork lard and either paprika or sugar ❤ Reminds me of my grandmother. She had 11 grandchildren and she would bake bread and make this for us. It would wait for us at her window shelf around 10 am just after we finish our morning play session. Brings back good memories. ❤
In North American English we call them cracklings and in British English they are called scratchings. In my dialect of Low German, we call them Greewen.
You can do this with chicken skin! I buy thighs, debone and skin them, use the bones for stock and the skin for fat. Then you get crispy chicken skin too, I season the skin and serve with a dipping sauce. The skin on each thigh has around 4g protein, so it's a high protein snack. So I end up with thighs, stock, chicken fat, and crispy chicken skin, AND I paid less than I would have if I'd just bought the boneless skinless thighs. I cook the chicken fat with flour then add the chicken stock... Boom, chicken gravy. For free.
Crispy chicken skin with dipping sauce is the ABSOLUTE business. We fight over this in my house, you got crackling AND gravy??? When can I come over I'll being dessert!
In Argentina it's called "chicharrones" and we use it make bread. "Pan con chicharrones". It's perfect to share while you're drinking mate 🧉 on a cold day. Or even as a snack with a little bit of salt.
Just remember beef tallow cools to a hard wax like consistency. Wipe your dishes out with paper towle before washing with copious amounts of dish soap in order to keep the grease out of your drains.
@@glitchsister mmm yes. If you have qualms about using soap on a wok, then it is recommended you use a pot or vessel that you feel comfortable dousing in soap. It is possible to render beef fat in vessels other than a wok.
In my country this is done with pork. You can also fry meat in the lard*, then place it in a jar or clay pot and let it solidify. It keeps over winter in a cold, dark place. It used to be one of the preferred methods of preserving meat before electricity.
@@ThePeanutGiant I suppose pork is quite popular across the globe, but it can be prepared in countless ways. I don't know the cuisine of every non-muslim country to be able to state that this specific way to prepare pork is practiced all-around. I only spoke of what I know
Well... not many know that the same goes for the beef, sheep, chicken.... etc... Every meat can be well preserved using the fat of that same animal. Chicken in chicken fat, pork in pork fat, sheep in sheep fat, etc
We do that in Belgium for fries (we can buy pre-made bricks of it at the supermarket, but from time to time you can make one yourself if you have a big hunk of beef you bought for a family meal or something). It's generally great to render fats from what you want to cook. It's full of flavor. Chicken, pork breast, beef, duck... don't waste money on oil or butter if you can. Take what's already there.
My mom use to make these all the time. The oil is used to add flavor to noodle soup. Spicy soybean paste with that oil, spinach or bok choy along with green onion and poached egg. Picked radish or kimchi. Pork belly or beef brisket will add another notch.
5 dollars? Up north here that'd be 40 plus tax. You one lucky gal to be living in Florida where the sun shines and the people are nice, and best of all, freedom and good prices.
That’s what my great grand mother would do in Jamaica. Then bottle that oil to cook with the food was so nice! Thanks for this video it brings back fond memories. 🥰
Real question: how do people stand the texture to begin with? (Is there a way to get used to it? I’m open to suggestions!) Also, how do you manage afterwards, knowing it’s basically just fat that you’re eating? Or does that just go out the window if you like it to begin with? Haha I’m genuinely curious to see what people think on the opposite end! I realize it’s still “meat” and you could be REAL hungry, but that’s a whole new level of chew for me! I’d love to be able to enjoy it, but all I can hear is my great grandma recommending different strokes for different folks! Giggles and well wishes to you all ❤ Cooking Bomb, you’re the bomb! Love your recipes 😇
I make my beef tallow in cast iron....toss all the beef fat, put the lid, slow cook on medium heat, stir here and there to prevent from burning, in about an hour (depending how much beef fat you have) you have the beef tallow/oil....I use this to all my cooking, it adds so much flavor to the dish.
After putting the oil/water mix into a jar, put it in the fridge upside down. All of the oil will float to top and congeal, the water will stay on the bottom and the chunks of beef will stay in the water.
This video just reminded me, but I would love to give a shout out to every single butcher that I have ever met in an Asian market in America because when I first started going to them, I was a dumb white girl who didn’t know anything and the butchers at two different markets helped me out so much and I just wanna say thank you to them because I branched out on what I cook because they showed me what to do with certain meets ❤️❤️❤️ so I’m definitely going to be trying out this recipe
My great grandma was Native American and her husband was a butcher… she would take the leftover fat and make tallow for soaps and salves and homemade remedies. I just made a batch of homemade soap a couple days ago and was reminiscing and wishing she was here to make things with again. It’s amazing what you can do with what nature provides 🤍
Fun thing u can do is go to a place that sells a5 wagyu and ask if you can buy their trimmings my brother works for a butchery and brings back loads of a5 wagyu fat. So I render it myself and have a5 wagyu tallow whenever I want I cook and bake with it!
In Greece we make these with pork or lamp fat during winter and eat them as snacks and you can also store and use them for wheat porridge a tradition breakfast (nowadays a lazy lunch meal). Delicious. But the Sichuan version is also yummy albeit diffeeent
Yes, yes, yes. I love different tasty cuisines from around the world. Especially "❤️"Asian"❤️" delicacies served with graceful elegance. Thank you for sharing.
It makes me happy that your showing people how to use more of the animal. I’m a vegan and believe at the very least if your going to eat animals RESPECT them enough to use everything.
Not sure about cooking it until it reaches that hue (for the following purpose) BUT beef tallow is also one of the best moisturisers and skin care items imaginable. Use it to fix dry patches, heal scabs, regrow hair in many cases. It's amazing for those patches dogs get on their elbows.
Lol, yeah…. I‘ve seen a documentary about skin care, where they tried different wrinkle creams from hella expensive to normal drugstore brands and one selfmade with Pork tallow… a dermatologist tested the skin with her equipment before and after 6 weeks of using the creams. In the end the only wrinkle cream which really reduced wrinkles and benefited the face skin was the one made by themselves just with pork tallow and Vitamin E.
Beef tallow is really good skincare too btw! My husband and i use it and my skin has never been better... it's also really good for cooking, super flavorful
Ask your butcher to mince the fat on a course size. Then cook on a LOW heat, to make the tallow. After the fat has melted, drain through a sieve and allow to cool. Don't add water, as it increases the chance of mould growing later.
Years ago McDonalds cooked their french fries in the rendered beef fat...they had so much more flavor 🤤 That was before the government decided to start policing what we could/couldn't eat.
@@antlerman7644first, spelled McDonald’s wrong. Second, you’re both incorrect. McDonald’s actually used beef tallow in the first place because it was cheaper to source for them. They switched thanks to an incredibly wealthy businessman named Phil Sokolof who spend millions of dollars on a smear campaign against McDonald’s and their “unhealthy” frying practices. They caved to the pressure from the public and switched to veg oil which the campaign deemed “healthier”. Turns out they were wrong, but they had been using veg oil so long they never switched back.
@@mariamaria2751 they aren’t, I’ve read the story from multiple sources. Sometimes, get this, rich citizens are the problem. Sometimes, get this, bad things happen that aren’t directly orchestrated by the government. Crazy, I know. I’m not even sure what the second point you tried to make is.
In Portugal, there are some regions that do exactly the same. There are some changes that include the skin. But the process is similar. And its yummy 😋
As a previous butcher, just ask! Theres a great chance they’ll save the trimmings for you, especially if you go during the holidays. People get beef tenderloin trimmed and tied, or beef brisket slabs trimmed. Plus, it helps them not having to throw out product! Those bags were HEAVY.
The only time I ever made tallow, my house smelled like a burger restaurant for a solid week. It was nice at first, but got sickening quickly. Be sure to have plenty of ventilation if you make tallow!
I sometimes do this with bacon fat too. I store it in jars in the freezer, and it works very nicely if you need a little extra grease or flavor in a dish.
We do this with the white bellyfat of pork. We just don't use water. We eat it with fresh dark bread or fill potato dumplings with it and eat it with sauerkraut.
We do that with pork fats too!!!! The crunchy fats leftovers are tasty with salt and chilli powder. Or you can preserve them with the lard for longer time, even pieces of meats can be preserved.
You only need water if you don't want it to burn at high heat! You can also make beef fat without water, low and slow in a crockpot which helps render more of it. It's super shelf stable so you can keep it out in a mason jar on the counter and use it like any other cooking oil. Tastes better too.
