Comments on: How To Render Lard & Tallow

By: Starr

Starr — Mon, 15 Mar 2010 16:20:34 +0000

re. using tallow on popcorn, with a residual greasy mouth feel. ” If it leaves such a film in our mouth, what about our insides?”

I don’t think you need to worry about any greasy film from tallow on your insides. The digestive acids in our stomachs (much stronger than those in saliva) are more than sufficient to break down greasy tallow.

Having said that, I agree that tallow is too heavy and greasy to be palatable on popcorn. As long as you aren’t worried about saturated fat or lactose intolerance, I’d recommend good ol’ butter. … starrskitchen.com
Starr´s last blog ..Someone Else’s Kitchen

By: Starr

Starr — Mon, 15 Mar 2010 16:15:09 +0000

re. difference between tallow and suet: briefly, suet is raw whereas tallow has been rendered. Suet is raw hard fat from beef (cattle) or mutton (sheep.) The fat from different areas of the carcass has different qualities, and suet is the harder, whiter fat. Softer, darker colored fat goes rancid more quickly than suet. When ground or chopped fine, suet is used in baking. For example, old recipes for mincemeat call for suet. Interestingly, suet is also set out with seeds in wild bird feeders. . . . starrskitchen.com
Starr´s last blog ..Someone Else’s Kitchen

By: Debra

Debra — Mon, 15 Mar 2010 12:44:57 +0000

Thanks, Starr…yep…the answer probably isn’t out there. Like many of you, I have run into this so many times. With the internet, one has to have a lot of disernment; you can always find an answer but not necessarily a correct answer!!

Another question: I used tallow to pop popcorn and though it tasted great, it left a very definite greasy film in our mouths (not a big hit with the family). If it leaves such a film in our mouth, what about our insides? Doesn’t that cause a problem?

And one more question: What is the difference between tallow and suet? I read different definitions.

Thanks again
Debra

By: Starr

Starr — Sun, 14 Mar 2010 23:14:37 +0000

re. Debra, “Can anyone tell me how long it will keep? I want specifics, like 1 year, 6 months, 20 years, etc. . . . ”

I suspect you’re looking for an answer that isn’t out there. My research also turns up answers like, “indefinitely,” so it probably depends on the type and quality of the tallow, contaminants, container type, temperatures, maybe even the health of the animal and butchering methods! The main factor is that tallow will keep longer than other solid (natural) fats, and it will keep longer at cooler temperatures than at warmer temperatures. It is safe to use until it becomes rancid, and you’ll know it’s rancid by the smell.

Sorry this answer is not more specific, but some things in life just don’t accommodate our measurements. …starrskitchen.com
Starr´s last blog ..Someone Else’s Kitchen

By: Debra

Debra — Sat, 13 Mar 2010 15:25:03 +0000

Hi…this is so interesting to me. I rendered tallow yesterday; it turned out beautifully. Can anyone tell me how long it will keep? I want specifics, like 1 year, 6 months, 20 years, etc. A few websites that I found said “1 month in a cool place”, but I don’t believe the storage time is so short. Mostly, I find general info on shelf life, like “a long time”. Can anyone help?? Thanks.

PS I posted this on another website also…just trying to find someone who can answer this question!!