Tallow is a rendered form of fat from beef. It is melted (shredded fat is known as “suet”) and purified to make it suitable for frying, deep frying and for adding deep flavors to, for example, sauces.
Keep in mind
Tallow has long been used in cooking. It lost its popularity due to the appearance of more “modern”, industrially produced fats.
Patées, pie crusts and other pastries can contain tallow.
Recent research seems to be reassessing the idea that animal fats rich in saturated fat constitute a health risk.
How to cook tallow
Tallow is not something you cook, it is something you use to cook and add flavor to other foods.
The fat can be heated to high temperatures without smoking and returns to its solid form when cool.
The fat adds deep, wonderful flavor to what you are cooking. Try using it in sauces.
Tip: For an elevated taste experience, try frying vegetables in tallow.
Tallow contains a large proportion of saturated fats, has a solid texture and does not go bad easily. If it is clean and of high quality, you can keep it in your fridge for up to a year. Use a container with a lid to keep out oxygen.
Connoisseurs claim that “real” French fries should be deep fried in tallow. This gives them the ultimate crispy surface and a rich flavor. (One reason why McDonalds flavor their French fries is because in 1990 they stopped deep frying them in naturally tasty tallow.)