Category: Cooking

Meat before tallow: 3 popular uses of beef Suet (or raw beef fat)

Beef has met with a lot of bad reputation recently. The animal fat has been abhorred by millions on account of the projected health hazards it may cause when consumed or used by humans. Reasons: High saturated fats, low polyunsaturated fatty acids, high risk of cholesterol and arteriosclerosis. Health hazards apart, beef has been in [...]

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Posted in Cooking, Uses of Beef Tallow on Mar 5th, 2017, 11:10 pm by soaplady     

Nourishing Traditions: Why eating tallow is not as toxic as you think

Since the advancement of civilization, advent of factories and refinement of food products, we  started sermonizing on the evils of harder oils and fats. Animal fat was shunned on account of its high content of saturated fats and low ratio of polyunsaturated fats. Traditional foods and cooking recipes were termed hazardous to health and a [...]

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Posted in Cooking, Uses of Beef Tallow on Mar 4th, 2017, 2:01 am by soaplady     

Tallow taste: The sacrosanct link between French fries and beef tallow

People usually buy a food stuff based on its packaging, appearance or brand. Whether they buy it again depends on the taste of the food. A person’s food preferences, especially with regard to taste is established right in the beginning of childhood or what are called the formative years. While babies usually prefer sweet food, [...]

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Posted in Cooking, Uses of Beef Tallow on Feb 24th, 2017, 2:06 pm by soaplady  1 comment   

Food for thought: 5 solid benefits of using tallow for cooking

Tallow cooking is almost dead in the United States. But it was the traditional way of cooking in the country before the discovery of vegetable oils. Suet, which was once the most-commonly used fat, is taken from the cow’s intestinal cavity and then, rendered into beef tallow. Though tallow was used in cooking in the [...]

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Posted in Cooking, Uses of Beef Tallow on Feb 20th, 2017, 8:09 pm by soaplady     

The oiling of America: Beef tallow vs vegetable oils in cooking

In an article titled the ‘Oiling of America’, Mary G Enig and Sally Fanon discuss the ills and odds involved in preferring the use of vegetable oils against harder tallow (animal fat) in cooking. They point out how the shift from tallow-cooking to processed vegetable oil cooking brought a phenomenal disastrous change in the health [...]

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Posted in Cooking, Uses of Beef Tallow on Feb 9th, 2017, 2:03 pm by soaplady     

 

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