rachelj
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Post by rachelj on Dec 22, 2014 22:30:49 GMT -5
Hi, I'm new to the community and to Paleo (specifically AIP). I just made some little lamb loaves tonight (in a muffin pan) and there is solidified fat now in the bottom. I'm wondering if I can just save that and use it to cook with? I'm unsure what PROCESS fat has to go through to be consumed/used. I baked this in the oven. I'm wondering if I can do the same with bacon or beef fat that drains off when cooking. Thanks in advance for any help!!
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Post by localkaty on Dec 23, 2014 6:25:52 GMT -5
You can save it to reuse, but because it rendered out of the meat it probably isn't pure fat, so the shelf life will be shorter than pure rendered tallow; it's probably best to try to use it within a few days.
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kslom
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Post by kslom on Dec 29, 2014 12:55:28 GMT -5
How does using rendered fat compare health wise. In other words is it better to use rendered fat from my meat or a shot of olive, grape oil etc?
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Post by EJ on Dec 30, 2014 23:42:33 GMT -5
If you're cooking with grass-fed meats, you can reuse the fat from cooking. But if it's regular meat, I'd trash it and render the pure (grass-fed) stuff instead. It's important to consume a variety of healthy fats. Animal fats have a different composition than non-animal oils. paleoleap.com/eat-animal-fat/ |
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kslom
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Post by kslom on Jan 6, 2015 9:40:51 GMT -5
Thank you EJ. I will try that tonight as we are using grass-fed meat for this evenings meal. Do you have any info on how often I should use rendered fat as opposed to store bought varieties such as Olive Oil etc? We can certainly work it into rotation as we do buy only grass-fed meat but I also don't want to over do it either. I appreciate your insight. :-)
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farmfresh
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Post by farmfresh on Jan 7, 2015 11:37:15 GMT -5
I try to use rendered fat whenever I can, unless I think the flavor might be eh, then I go for coconut oil.
How about rendering tallow? I see a lot about lard but not tallow. I made some lard and was going to do tallow the same way, unless there's a reason I shouldn't. I ground it then did it stove top with just a tad of water so it wouldn't stick to the bottom of the pan.
Also on the lard, the batch I made already was all leaf fat but I still have a bunch of back fat in the freezer to render. What are the negatives to rendering with the skin on? It would be so much easier than skinning it. Thanks!
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fractal
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Post by fractal on Jan 7, 2015 19:36:16 GMT -5
I render beef fat (I believe it's called suet before rendering and tallow after) the same way you describe for lard (except no added water). Keep the heat low and stir every so often - easy! No idea on the skin but it seems like it could make a delicious crispy treat if you cut it into strips first.
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Post by Erin on Jan 8, 2015 3:03:51 GMT -5
I rendered duck fat today for the first tiem from the skin of a duck. A 6.5 # duck yielded a half pint of duck fat AND a good amount of cracklings.  I see no negatives to that! I save bacon grease as well. And I use lard for when I bake and when cooking/browning pork or chicken and tallow for cooking/browning red meats as well as topically for skin care. I also use olive oil for roasting veggies and of course dressing salads... |
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farmfresh
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Post by farmfresh on Jan 10, 2015 8:02:50 GMT -5
I render beef fat (I believe it's called suet before rendering and tallow after) the same way you describe for lard (except no added water). Keep the heat low and stir every so often - easy! No idea on the skin but it seems like it could make a delicious crispy treat if you cut it into strips first. yes, you're totally right its called suet before and tallow after, slipped my mind while i was typing. thanks for the tips. I've got to process it soon! Looking forward to having some tallow- like erin said -I hear its great for your skin. ps erin- so have you made veggie fries with that duck fat? |
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fractal
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Post by fractal on Jan 10, 2015 14:57:43 GMT -5
For those of you using tallow on your skin, do you mix it with another fat to make it softer at room temperature?
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Post by Erin on Jan 10, 2015 19:21:04 GMT -5
For those of you using tallow on your skin, do you mix it with another fat to make it softer at room temperature? There's a fantastic "recipe" that I have been using for my skin {though not my face} that uses tallow - I used organic avocado oil instead of coconut. www.theprimordialtable.com/2014/11/whipped-psoriasis-body-butter.html It's still solid {especially because it's COLD lol} but I just rub a bit between my fingers before applying. |
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Post by Erin on Jan 10, 2015 19:23:37 GMT -5
I render beef fat (I believe it's called suet before rendering and tallow after) the same way you describe for lard (except no added water). Keep the heat low and stir every so often - easy! No idea on the skin but it seems like it could make a delicious crispy treat if you cut it into strips first. yes, you're totally right its called suet before and tallow after, slipped my mind while i was typing. thanks for the tips. I've got to process it soon! Looking forward to having some tallow- like erin said -I hear its great for your skin. ps erin- so have you made veggie fries with that duck fat? Not yet, I used it to saute some cabbage and for basting smoked duck while it finished its cooking in the oven. I'm hesitant to go crazy with it because it's so good I don't want it gone  |
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I see no negatives to that! I save bacon grease as well. And I use lard for when I bake and when cooking/browning pork or chicken and tallow for cooking/browning red meats as well as topically for skin care. I also use olive oil for roasting veggies and of course dressing salads...
