Hi Sweet Friends, Today, If you are knew to cooking with traditional fats, have you ever wondered What is Tallow and How is it Different from Suet? In today’s video, I share a detailed explanation that will clear up any confusion. ➡️SUBSCRIBE: ru-vid.com ▶️Want to learn how to make your own tallow? Here’s the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vjle_1RcYxA.html ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡️FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN (No Email Required): marysnest.com/how-to-build-a-2-week-emergency-food-supply/ ➡️FREE THRIFTY KITCHEN CHECKLIST (No Email Required): marysnest.com/how-to-run-a-thrifty-kitchen-with-free-checklist/ ➡️FREE BAKING PANTRY CHECKLIST (No Email Required): marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ▶️RELATED VIDEOS: How to Make Tallow: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vjle_1RcYxA.html How to Make Beauty Creams Using Tallow: ru-vid.com/group/PLkRuW3pBo2U08SEtKihiEBRATHc-32cK3 How to Make Lard: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yDbOdue7YGg.html • How to Render Chicken Fat: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ie7xLxb1qZI.html • How to Make Bone Broth: ru-vid.com/group/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ▶️RECENT VIDEO UPLOADS: ru-vid.comvideos ➡️POPULAR VIDEO SERIES: ▶️MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶️THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶️HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶️HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶️THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ru-vid.com/group/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ➡️FOR THE CORRESPONDING BLOG POST: Don’t forget to open the description under the video and scroll down till you see “BLOG POST”. There will be a link there that will take you directly to the CORRESPONDING BLOG POST on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 ❤️SOCIALIZE WITH ME: RU-vid Community: ru-vid.comcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest Thanks for watching! Love, Mary
A great explanation and info on how to use tallow, Mary. I have definitely been calling tallow "suet" when making treat blocks for our hens. Now I know the difference. Have a blessed Wednesday.
What is tallow? Yummy, tasty bovine fat, which has had all the spare bits melted and strained out. It smells and tastes less like cow or deer. But it also has a higher smoke point and, I can render it in my crock pot. I chill it and scrape off the particulates for meat pies. Thank you for this, I really enjoyed it. The muscle fat is delicious on toast!
Thanks for sharing. I paid the last sewer bill. I also ordered some smaller handbags as none of my current ones will fit the work locker where I applied to work. We're all doing well. Still haven't moved to our own property.
Thank you Mary! I was just discussing healthy vs unhealthy fats with a friend yesterday. He was surprised to hear of canola & 'vegetable' oils being unhealthy. (With a chronic respiratory illness it's very important for him, & others like him, to eat properly. Peace & Blessings to you & yours 🕯️ edit: it's important for us ALL to eat properly. thanks, I haven't heard this discussed before. we've been taught the opposite for decades, FAT IS BAD, they remove it from foods & add sugar & too much salt!
@@MarysNest I am too. Since changing her diet my mother's arthritis is gone, flares up a bit if she breaks her rules. She tells her friends but most aren't ready to make changes. Thanks again for all you share with us, I know it's time consuming but satisfying!! ❤️❤️❤️
Hi Sweet Friend ☺ I use beef tallow all the time. I used to use lard, but im no longer doing pork anymore. I have a couple of meat processors near me, and I get the raw tallow there very cheap or free! I'm so blessed to have that!
Back in the 70's I worked at a restaurant that only served fish & chips. All the deep frying was done in beef tallow to keep the fishy flavors at a minimum. It was delicious.
Love you! Always very knowledgeable. Thank you for sharing your wisdom because I also eat naturally healthy coming from farmers and having to grow, preserve, and transform our foods for many generations. However, I am always seeking an easier process or a shortcut for the same product. Thought I would share 1 for rendering chicken fat, which is my1st choice of fat to use.. I bake 10 lbs chicken quarters, cool, put all liquid into a container, refrigerate, fat on top is cut into portions onto a tray than placed in freezer, after hard..placed into a freezer container and used daily as needed...I also freeze the broth... Saves me so much time, and it has a better natural flavor...PS:I don't strain anything from the chicken liquid...
Hi! Thank you for so many wonderful and informative videos. What happens when I mix lamb and beef fats? I made a mistake and mixed the two fats and can’t tell the difference in the bag. Thanks again.
I just subscribed. I love your channel. Since starting to eat more whole foods, I have come to enjoy cooking and preparing food. I learn something new everyday. I always thought tallow was any kind of fat from a ruminant. Thanks for the info.
Hi Mary how interesting about tallow. I must get some to try Talking of suet I didn't know where it came from. I love making mince meat and suet dumplings. I put the dumplings halfway with the mince just putting them on top of the mince and let them brown in the oven. The meal is lovely when the winter comes. It's one of my favourites and fairly cheap to make. Ok Mary thanking you so much. Xxx
@@MarysNest Sorry for the second message Mary but I couldn't resist. I was watching yourself and Ben from an other video and what a beautiful son you have inside and out. It's the one where you could be in your lounge. I was amazed how you you have brought up a wonderful young gentleman. His manners, politeness and the wonderful bond between you both. I could only put it down to you and your husbands bringing him up. Thank you so much for us to get to know Ben. You are blessed. Good night and God Bless xxx
Mam would you be willing to share the recipe your talking about? I'm doing all the family cooking since my wife passed a month ago and I have a lot to learn. That's why I started following Mary's videos. Thank you.
Hello sweet Mary! I have a question regarding using real Tallow (from suet) in baking. Can I use it in place of lard like for making biscuits, pie crusts, etc? Also does tallow have any kind of noticeable flavor that I wouldnt want to use it for baking? Thank you and God Bless! ♡
Great question, yes, you can bake with tallow. Lard definitely works better for the items that you mentioned… Especially leaf lard. However in the absence of lard, you can use tallow. Even though real tallow is relatively odorless and flavorless, it often works best in savory dishes or baked goods that have strong flavors like chocolate or cinnamon. Love, Mary
My dear sweet lady, this is exactly what I needed to see. Can suet from around kidneys replace margarine in desserts ? Because i tried once upon a time to replace margarine with butter in cookies and cookies melted in one single huge cookie during baking. Thank you, love you !
This is a great question. I’m not sure why the butter caused your cookies to melt. Yes, you can bake with tallow but you will miss out on the butter flavor. For baking with something other than butter, I would suggest leaf lard. Love, Mary
I have had issues with butter from Walmart and baking cookies…. I think it’s because they don’t remove all the buttermilk (or worse, they add water to increase the weight). If you try a better butter, like Land’O Lakes, you will get a better cookie… plus, it helps to chill your cookie dough before baking…
Hi! I have a question. I recently bought some beef suet from my local butcher and it is pinker than I would like for use in my Christmas pudding. If I render this into tallow and remove as much of the gunk as I can, can it still be used for Christmas pud - as far as you know? Thank you! Love your work.
Mary, I love you. If you eat 300 calories at 8AM, noon, 4PM, 8PM, you will lose 1 pound a week. In one year you will lose 52 pounds. My aunt did this and lost 52 pounds in one year. Eat what ever you want, just limit the calories to 300 calories per meal, low calorie density food, like vegetables. You will feel younger and balance will get better and you will live longer. Love to you. Love yourself. Thank you.
Will do! But I can tell you here that suet rendered to make tallow is a more saturated fat than pork fat which can be rendered from the pigs back fat or from the pigs leaf fat (around the internal organs) to make lard or leaf lard. Tallow has a longer shelf life at room temperature than lard and is better for deep frying than lard. I share more about lard, in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yDbOdue7YGg.html I think you will find it interesting. Love, Mary
Thank you! This video was an answer to prayer. My husband was able to get some beef fat from a local butcher to use in his venison pepperoni sticks. It was only 37 cents a pound. I told him I would like to learn how to render it, and use in my baking. Your videos on this will help so much! Thank you again!
I used suet from muscle to season my cast iron but it smells bad. I can't believe it keeps. I guess there was a bit of meat in it. I used the melted fat and hope it doesn't hurt to season my cast iron.
Hi SWEET Mary! I am very new to your channel and I’m trying to get the basics! But I have a specific question not related to this current video topic, however I figured it might be the best way to get a hold of you, LOL. I saw on one of your videos you talked about stocking some instant espresso coffee? I believe it was in a glass jar? Would you be able to tell me the name of it or any other good instant strong coffee? This would be to have on hand, of course. Additionally, where do I find dried whole milk? Is that at Whole Foods? THANK YOU, 💕💕
I have been cooking suet pieces, about 3/4 inc cubes, in the airfryer at 400. What would the resulting fat be called? Have I ruined it? I had hoped it would be tallow
Hi Jackie, You will want to make sure that you keep it in an airtight jar away from direct sunlight and away from a heat source. A cool, dark pantry is best. Love, Mary
Great question. No, Suet once rendered into tallow, has a very high smoke point over 400F). Smoke point being the temperature at which the fat is damaged. When you render suet to make tallow, you render it at 225F, so all the nutrients are protected and you are left with a very healthy cooking fat. Hope this helps. Love, Mary
Hi Mary, such a great video! Thank you 😊 I am interested in finding a traditional recipe for purifying tallow enough to make it odorless for the use of making enfleurage and botanical perfume. Any insight or references would be appreciated ~ Rachel
Great question!! No, tallow is not low in cholesterol. But I highly recommend that you read the book nourishing traditions (there’s a link in the description to the book underneath this video) to learn more about the truth surrounding cholesterol. Love, Mary
Yes, I have seen it in the store but it's quite pricey. If you can render it yourself from suet, it's a real money saver. And rendering it is so easy: ru-vid.com/group/PLkRuW3pBo2U1ERKk2YHA_Z7LJxgtsPhnp Love, Mary
thats where I go...but even some of those don't do in-house trimming. If you have mennonites in your area, you likely have a butcher willing to give it to you for free.
