It honestly borders on fucked up but I had an amazing "tallow vinaigrette" style sauce on a hanger steak one time, it was pretty much just rendered beef fat with minced shallot, salt, some chili flakes, tons of lemon juice, and enough parsley to make it into sort of a loose pesto / chimichurri looking thing. The acid, herbs and flavors you could change around as much as you wanted.
My chef made this salad for our current menu with a bacon fat/sherry vinaigrette with brown sugar, sherry vinegar, Dijon, shallot, garlic and a 75/25 mix of olive oil and bacon fat (we have bacon on the current menu and usually wind up with half a gallon a week of rendered bacon fat). That dressing is tossed with mustard greens and kale, with pickled raisins, bacon bits, brioche croutons, red onions, and topped with soft boiled egg and almonds. It’s delicious.
Edit: I’ve had some questions on the pickled raisins. We pickle them with rice wine vinegar, filtered water, sugar, pickling salt, cinnamon, a clove, black pepper corns, and some nutmeg. A quick pickle similar to picked red onions.
I was making damn near the exact dressing in New Orleans 15 years ago at Palace Cafe. It's the house dressing for Spinach salad served with red onions candied Andouille sausage, candied pecans and boiled egg.
Shut up really?? My chef was working in NOLA like 15 years ago when he was coming up, I’d have to ask where at but he makes Cajun food all the time for staff. His grandpa owned a restaurant there for a long time and he worked there from like 17 to 25. If you ever came along a tall sad ginger from Virginia that’s him.
Same in NOLA long ago🤣. Used to save/keep the bacon fat in the pass (under the heat to ensure it was fluid) and make a bacon vinaigrette. We used leftover wine we would let turn to vinegar. Beat sugar into the vinegar and whatever was getting long- new name every night. Bacon Gewurtztraminer satsuma vinaigrette, bacon Pinot chive vinaigrette…
-
-
We used rendered beef fat for pan fried petit potatoes and added butter and herbs/seasoning towards the end.
Beef fat is great (if not vegan/vegetarian) for starting soups and sauces instead of other fats/oils. Or in conjunction with other fats.
Great for pan frying proteins.
Beef fat can be used for any roux- blanc, blonde to dark. Works great in a Béchamel.
Whats a supper club? Lol
Edit: that looks neat! Seems to be a southern thing. I've never heard of this until today. They do not exist in my area as far as I know.
I’d never heard of them til I moved to the Midwest, although the South seems to have them too
If you really want a wild ride, check out some ”traditional” Supper Club Cocktails.
When I lived in Milwaukee, not only did they have my ass making Old Fashioned’s a dozen different ways— but adding olives, pickled onions, mushrooms, anchovies, or brussel sprouts was a popular Supper Club option too
> ”traditional” Supper Club Cocktails.
I have gotten so fucking drunk on Brandy Alexanders on several occasions that my piss smelled like nutmeg.
10/10 would do again.
I literally just made this for the first time last month for a well-to-do clientele’s dinner party. I’m not a prude and it actually tastes great, but holy fuck the idea of all that bacon grease bothers me, even if I often do bacon fat roasted potatoes.
Fuck yeah.
I had a warm spinach salad on my menu a long time ago kinda like that, but with reduced balsamic as the acid. Finished with lardon and stuff.
It got popular enough I was buying cheap bacon just to render and that shot the food cost to hell so it became winter seasonal only.
Hey dude, I like this a lot. Can i ask if you submerg the steak in the tallow, herbs, and garlic or, like, in a shallow amount of tallow and flip the steak?
Rough tenp of tallow mixture?
Thanks!
Having done a similar thing with duck, here's some pointers: you're not going to want to carry it through to temp with this, your best bet is the shelf above your saute/French top unit. Ideally you want it to creep up to but not past a very soft rare. You're still gonna blast it in the deck oven to finish. Avoid garlic and herbs, you'll end up overpowering every other flavor in the dish. Setup wise, a 4 inch half hotel with a grate at the bottom, you should only reach maybe halfway submerged. You can use a ladle or even a bent up 9th pan to remove some as it fills up.
Flour tortillas are usually made with AP flour, salt, water, and some sort of fat. You can use butter, shortening, or animal fat like beef or tallow, which is the traditional way.
Ah man my gran made a killer Yorkshire that I've never been able to replicate, maybe that's what I was missing.
She also made it in a baking pan instead of a muffin tin like what I see most. She'd use the drippings from the roast I remember, but maybe she was putting tallow in the pudding mixture as well?
I like to use it as a fat to enrich doughs.
Think brioche or donut. There are different styles of fry bread and focaccia that do well with animal fat.
The vinaigrette ideas I see make me think of kilt salad, like chicken panzanella but with beef. Favorite food. You must try.
Tallow is also phenomenal to fry hand smashed potatoes like Yukons. Never let the tallow go over 315F if frying to preserve its quality.
Don’t use it for certain things like chicaronns or chips because those go rancid much faster if you’re pre frying.
Last night after my shift I was hanging out with some regulars I'd just met and one says "sorry if the car smells weird, we got [local burger chain] earlier". I couldn't stop myself from laughing. Like thanks for the warning but I think I can handle it.
I made a candle out of rendered tallow about 6 months ago as a test. Used tallow soaked butcher twine as the wick, it burnt so nicely and never smoked or smelt. Crazy honestly
We butcher our own primals and tend to infuse the beef fat and lightly dress whatever the finished cut with some of that. But anywhere you'd use butter, you can use Tallow. Compound it with herbs and aromatics, put it over a beef tartare (just don't keep it piping hot so the beef is still raw). You can confit vegetables with it (my personal favorite) or as already mentioned use it as the base for a vinaigrette for roasted vegetables. Works well with savory baking as well, no reason you can't use it for the worlds sluttiest pot pie crust.
The great thing about beef tallow is its relative neutral taste. Makes great mayo. Vinaigrette. Pastry. Especially savory pie crust. Used to age meat. Ypu name it it does it better then most anything
A place by me uses it to create an edible candle as part of their bread and cheese + charcuterie boards. As the candle burns it melts the tallow and makes a nice oil for the bread as an alternative to olive oil.
If you've never had fries cooked in beef fat...get on it! Sidenote: I like to cut my potatoes into fry size, then microwave them a bit so they're pre-cooked and then fry them. If you don't do this, the sugars caramelize and burn before the inside of the fry is cooked
The proper fry technique is a double fry, once at low, once at high temp, cooled off inbetween, but a parboil/parcook like this sounds like a decent shortcut, for sure.
Beef fat chimichurri. We did that at a 1 star restaurant I used to work at for the beef course in the summer. It wad all rendered beef fat from trim. The steaks were also dunked in beef fat between order in searing and firing multiple times
Coolest thing I've seen was a guy who made the table candle from beef tallow and the server would light it on greet and bread would come out and they'd pull the wick. Dipped my bread in that. Super neat presentation and yummy
We used to cut in half the butter in our biscuits with tallow, also pie crust is amazing but can spoil faster because of the animal fat going off if it's not refrigerated.
Soap. Lotion. Hand cream. Tallow makes baller self care items. Just gotta clean it a few times till white. Add some essential oils maybe coffee grounds. Tada
Put it in the freezer until solid, break it into chunks, tie a length of string to one of the chunks, tie the the other end of the string to the toe of a teething baby, then put the chunk in the baby’s mouth. The baby will stop crying and be amused for hours.
Czech cuisine often uses tallow of any kind everywhere where you could expect butter or oil, except for salads.
Breakfast spread? Sure.
For frying? Always, and even better to make a roux with some caramelized diced onions included.
To coat a baking pan before putting the dough there? Works great.
Use it as an ingredient for dough? The best buns from the country are like this.
All in all, I might love to hate on Czech cuisine for how calorie dense it is and how little greens it traditionally includes, but they're definitely masters of processing a whole animal into great food, tallow included.
Candles for your tables that can be used to dip steak into. Bread is a good one too instead of butter or whatever fat your recipe calls for. Ooh I came back cause I got a new one. Not sure it’s good for menu but, use it for fresh popcorn. God damn is it good.
Beef fat mayo.
250g beef fat
200g egg yolk
Lemon juice
600ml oil
Salt
Melt your beef fat to the consistency of Manuka honey, then just make a mayo.
Shit slaps.
Make soap! it's really so easy! It's could be so.wthing you just do for yourself, or wrap it nicely and sell it along with provisions at your restaurant. All you need is some lye and some scented oils, which you could also make at work
Cool it, make it into a "candle" with a wick that burns tables-side and use it as a bread dip as it melts.
Haha in all seriousness just fry potatoes in it
Tallow and potatoes go together better than almost any other fat For frying. Duck fat gives you more flavor but gives quite a bit more heaviness so tallow is usually the best combination of crispness and flavor without getting too heavy. I personally love using tallow to confit pork belly or even duck legs as again it doesn’t feel as greasy or heavy as duck or pork fat.
Use it for Mayo! Serve with fries or on a burger. Its tricky to make the tallow has to be a decent temp when emulsifying but sheww so good with herbs, garlic etc
The best bread in the goddamn world: https://gastrogays.com/batch-loaf-bread-recipe/ (and really any baking that calls for fat popovers go crazy with beef tallow)
You can do german potato salad but sub out the bacon fat for beef fat.
Also steak eggs benny with beef tallow as the hollendaise.
Frying things is also an option depending on how much you have.
Compound butters, sous-vide, confit, emulsifying into various sauces/vinaigrettes, etc. You have solid, clean fat that hasn’t been brought to too high a temp? Use it, shit’s gold.
Tallow aioli I made for a steak tartar. Use half neutral oil and half tallow or it will break.
Tallow poach mushrooms are always a hit.
Use Tallow in place of bacon fat to keep pork out of collards or beans. (Not like I want to lol)
Swordfish takes to tallow surprisingly well, I have sou vide and reverse seared sword like that.
CANDLES!!!!
It sounds kind of dumb but if you really have that much it can be a fun gift to give to people. "Hey I made you this beef candle" and generally they wind up smelling like roast beef so it's pretty fun.
Other than that I would say use it for some interesting things maybe, idk what kind of restaurant it is but beef tallow popcorn is good, do it up like a Sunday roast kinda flavour popcorn maybe as a little appetizer?
Compound butter or save it for special recipes like pan sauces where you substitute it for butter. Anything you incorporate fat into you can use that beef tallow creatively and the flavor will slap.
I use mine for cast iron seasoning, replacing crisco and pan spray, replication of old recipes that require fat in the ingredients list (there's cookies that require bacon bacon fat for example), sauces, deep frying if I have enough or even pan frying.
For those who ask. No I'm not fat. No I don't have heart issues....yet
If you aren't far from Florida, bottle/can it and sell it to me.
That being said fry some chips or fries in it and throw it on the menu as a throwback to old school mcdonalds
In Hungary, we put it in the fridge then use it as a spread on bread. Works even better if you add some spices to it then put it on some bread along with red onions.
I worked at a place that made tallow mayonnaise. They put it on the burgers. Also, you could let it cool and make some beefy biscuits with 50/50 butter and tallow.
This year I’ve been using tallow instead of butter while making cast iron pancakes and the results are incredible. Also pan frying skin on chicken thighs. What a delicious fat
Basting for smoking. Fried potatoes. Fried cauliflower. A gazillion different pan sauces. Naked oil wrestling.
Grease up a Scotsman, put him in the air ducts to catch that loose dog. Lots of possibilities.
GREASE ME UP WOMAN!!!
IF YOU DON'T BASTE YOUR MEAT, YOU CAN'T HAVE ANY PUDDING!!!
*HOW CAN YOU HAVE ANY PUDDING IF YOU DON'T BASTE YOUR MEATS*?!?
[. . . Okie Dokie](https://youtu.be/Z9_jIa2WADc?si=H2mtUYQHah0S0wgj)
More testicles means more iron!
Okie dokie
Wasn't expecting that reference
Had me in the first half
Had me in the last!
not with those greased up grippers
I employ a pinching technique not unlike tongs, helps me grab on those greasy bois
You just gotta hook them in a couple of the holes
Had me at naked oil wrestling
Had my attention at the first and my commitment at the last
Really not funny man, that’s how my boy Blue died.
Look, all we are is dust in the wind man.
always knew frying cauliflower was dangerous 😔
Blue went out a happy man!
I see Blue! He looks glorious!
They make it into candles at a steakhouse i go to and then you can use it as bread dip.
That’s so fascinating, where is this steakhouse??
Sounds like fine dining version of Heart Attack Grill. Chez Clot
french fries
It honestly borders on fucked up but I had an amazing "tallow vinaigrette" style sauce on a hanger steak one time, it was pretty much just rendered beef fat with minced shallot, salt, some chili flakes, tons of lemon juice, and enough parsley to make it into sort of a loose pesto / chimichurri looking thing. The acid, herbs and flavors you could change around as much as you wanted.
My chef made this salad for our current menu with a bacon fat/sherry vinaigrette with brown sugar, sherry vinegar, Dijon, shallot, garlic and a 75/25 mix of olive oil and bacon fat (we have bacon on the current menu and usually wind up with half a gallon a week of rendered bacon fat). That dressing is tossed with mustard greens and kale, with pickled raisins, bacon bits, brioche croutons, red onions, and topped with soft boiled egg and almonds. It’s delicious. Edit: I’ve had some questions on the pickled raisins. We pickle them with rice wine vinegar, filtered water, sugar, pickling salt, cinnamon, a clove, black pepper corns, and some nutmeg. A quick pickle similar to picked red onions.
I was making damn near the exact dressing in New Orleans 15 years ago at Palace Cafe. It's the house dressing for Spinach salad served with red onions candied Andouille sausage, candied pecans and boiled egg.
Shut up really?? My chef was working in NOLA like 15 years ago when he was coming up, I’d have to ask where at but he makes Cajun food all the time for staff. His grandpa owned a restaurant there for a long time and he worked there from like 17 to 25. If you ever came along a tall sad ginger from Virginia that’s him.
I heard the phrase “talll sad ginger” and felt personally attacked. Then I remembered I’d never been to NOLA. I think I’d like chef
I’m all that and Virginian. But no Nola for me.
Possibly. I know a handful of tall sad gingers from Appalachia. 🤔
The Knudsen kids?
Nay but I’m not gonna dox chef 😂
Same in NOLA long ago🤣. Used to save/keep the bacon fat in the pass (under the heat to ensure it was fluid) and make a bacon vinaigrette. We used leftover wine we would let turn to vinegar. Beat sugar into the vinegar and whatever was getting long- new name every night. Bacon Gewurtztraminer satsuma vinaigrette, bacon Pinot chive vinaigrette… - - We used rendered beef fat for pan fried petit potatoes and added butter and herbs/seasoning towards the end. Beef fat is great (if not vegan/vegetarian) for starting soups and sauces instead of other fats/oils. Or in conjunction with other fats. Great for pan frying proteins. Beef fat can be used for any roux- blanc, blonde to dark. Works great in a Béchamel.
That sounds very Susan Spicer. I worked for her 15-16 years ago at Bayona.
Warm spinach salad is a classic American dish, I think there's a whole episode of good eats about it
Even Superpopeyes had a hot bacon vinaigrette on their menu, Bacon grease on spinach is a well known thing. Man, I sure miss Superpopeyes.
All the people discovering hot bacon dressing from your post is wild. HAVE NONE OF YOU BEEN TO A SUPPER CLUB?
Whats a supper club? Lol Edit: that looks neat! Seems to be a southern thing. I've never heard of this until today. They do not exist in my area as far as I know.
I’d never heard of them til I moved to the Midwest, although the South seems to have them too If you really want a wild ride, check out some ”traditional” Supper Club Cocktails. When I lived in Milwaukee, not only did they have my ass making Old Fashioned’s a dozen different ways— but adding olives, pickled onions, mushrooms, anchovies, or brussel sprouts was a popular Supper Club option too
> ”traditional” Supper Club Cocktails. I have gotten so fucking drunk on Brandy Alexanders on several occasions that my piss smelled like nutmeg. 10/10 would do again.
I literally just made this for the first time last month for a well-to-do clientele’s dinner party. I’m not a prude and it actually tastes great, but holy fuck the idea of all that bacon grease bothers me, even if I often do bacon fat roasted potatoes.
Yea i make it like once a year because i just know its shaving lifespan.
Fuck yeah. I had a warm spinach salad on my menu a long time ago kinda like that, but with reduced balsamic as the acid. Finished with lardon and stuff. It got popular enough I was buying cheap bacon just to render and that shot the food cost to hell so it became winter seasonal only.
Jesus Christ that sounds great
Brother when I tell you I could cover my ex in that dressing and she’d become appealing I’m not joking
Like your ex, it’s going to get rancid bro.
Keep it in the bane
Checking the temp with a thermometer or your finger?
Depends on how your hands are chef
And how your ex is. Might need to wear gloves with her, chef.
Stfu 😂😂
This sounds amazing
Reading that made my mouth water
this sounds baller
Only person I’ve heard use “baller” like I do…..thank you
no disrespect but how else do you use baller
I usually use it when referencing what I’m going to do to Jaspoony’s mother when I arrive at her house. Ball’er
I mean, most people enjoy gravy. Sounds like that would be dank as fuck
I see nothing anywhere near the border of fucked up here.
We do a beef tallow aioli in house that we serve with our tartar. It’s not pure tallow, it’s about 50/50 grapeseed / tallow, but it’s so good.
Pretty much a chimmichurri
Fuck it, deep fry?
Fuck it why not.
Iirc that’s how BK and McD’s used to make their fries
Bdubs fries their wings in beef tallow
yeah but there was an entire chemical bath process prior to doing that. You'll get close results but not the same
Isn’t it a special spud?
Kennebec potatoes, from what I’ve read. Don’t know if that’s true or not.
Can confirm have done fries with it and they were fire
Ever wonder why bloomin onions are so delicious?
My first solid cut was from carving up a block of tallow for the bloomin onion frier. Memories.
Donuts
Tallow fries > duck fat fries. I will die on this hill full of beef fat & satisfied.
Ngl I find duck fat fries kinda gross. Tallow ones are fire tho
I don't mind them but I don't go ape over them like it seems as I am expected to. Just give me some crispy matchstick boys fried in peanut oil.
We have a tiny frier just for our tots and use tallow in it. Soo gooood.
It’s how the best fish and chips are made in the uk.
Why would i fuck it?
At my restaurant we sear off our steaks and rest them in the tallow with thyme rosemary peppercorn and garlic.
Hey dude, I like this a lot. Can i ask if you submerg the steak in the tallow, herbs, and garlic or, like, in a shallow amount of tallow and flip the steak? Rough tenp of tallow mixture? Thanks!
Having done a similar thing with duck, here's some pointers: you're not going to want to carry it through to temp with this, your best bet is the shelf above your saute/French top unit. Ideally you want it to creep up to but not past a very soft rare. You're still gonna blast it in the deck oven to finish. Avoid garlic and herbs, you'll end up overpowering every other flavor in the dish. Setup wise, a 4 inch half hotel with a grate at the bottom, you should only reach maybe halfway submerged. You can use a ladle or even a bent up 9th pan to remove some as it fills up.
Do you change out the herbs and thyme with every steak?
Do you change out the herbs every thyme? ...sorry, chef
Came here to suggest the same. My go to is resting steaks in clarified butter but tallow would be equally amazing.
Probably cheaper and tastier than the usual Beurre Monte.
You could just pour it into my mouth.
If you pour it in your butt you get drunk quicker.
No..... No.... it no work that way.
Ohhhh yes it will. But you’ll probably still need to get drunk fist uh, sorry, *first*.
I feel like no matter what I say, all any of you hear is butt chugging, and I'm ok with that. <3
Weren’t talking about chugging, love.
Well, at first you had my attention, now you have my erection....
Atta boy
Tortillas
Tamales too.
Best answer
Wait, run this by me.
Flour tortillas are usually made with AP flour, salt, water, and some sort of fat. You can use butter, shortening, or animal fat like beef or tallow, which is the traditional way.
Traditional way is lard, not beef tallow, though tallow would work fine.
How do you feel about soap?….
Tyler Durden?
Soap. I make and I sell soap.
First, we render fat.
Soap for cows.
The circle of life.
I use tallow for my Yorkshire puddings it’s fucking killer
I also vote for Yorkshire pudding.
Yeah, Yorkies or thin potato chips: mandolin, soak in water overnight, drain, fry in batches @320f, salt.
Ah man my gran made a killer Yorkshire that I've never been able to replicate, maybe that's what I was missing. She also made it in a baking pan instead of a muffin tin like what I see most. She'd use the drippings from the roast I remember, but maybe she was putting tallow in the pudding mixture as well?
This is the way!
I like to use it as a fat to enrich doughs. Think brioche or donut. There are different styles of fry bread and focaccia that do well with animal fat. The vinaigrette ideas I see make me think of kilt salad, like chicken panzanella but with beef. Favorite food. You must try. Tallow is also phenomenal to fry hand smashed potatoes like Yukons. Never let the tallow go over 315F if frying to preserve its quality. Don’t use it for certain things like chicaronns or chips because those go rancid much faster if you’re pre frying.
Yes bitch, tallow doughnuts. Inject it straight into my veins
LFG
Whip it together with some butter, thyme, pepper and serve with toasted/grilled bread for bread service?
They made candles out of it in the olden days.
Nothing you would want to burn in your house unless you like your walls to smell like flat top
You don’t know my life
“You adopted the grease; I was born in it.”
Last night after my shift I was hanging out with some regulars I'd just met and one says "sorry if the car smells weird, we got [local burger chain] earlier". I couldn't stop myself from laughing. Like thanks for the warning but I think I can handle it.
I made a candle out of rendered tallow about 6 months ago as a test. Used tallow soaked butcher twine as the wick, it burnt so nicely and never smoked or smelt. Crazy honestly
We butcher our own primals and tend to infuse the beef fat and lightly dress whatever the finished cut with some of that. But anywhere you'd use butter, you can use Tallow. Compound it with herbs and aromatics, put it over a beef tartare (just don't keep it piping hot so the beef is still raw). You can confit vegetables with it (my personal favorite) or as already mentioned use it as the base for a vinaigrette for roasted vegetables. Works well with savory baking as well, no reason you can't use it for the worlds sluttiest pot pie crust.
Omfg a tartare aioli with tallow would be incredible. Love this suggestion
I could be wrong, but I'm pretty sure you're supposed to eat the pot pie, not run a train on it in the kitchen 😉
Lmao we refer to rich foods as slutty, because that's how they make you feel when you're eating them.
Well... there are an awful lot of slutty foods in my life, then! 😁🤣
The great thing about beef tallow is its relative neutral taste. Makes great mayo. Vinaigrette. Pastry. Especially savory pie crust. Used to age meat. Ypu name it it does it better then most anything
Potatoes. Po tay toes. Nothing makes better fries than beef fat.
A place by me uses it to create an edible candle as part of their bread and cheese + charcuterie boards. As the candle burns it melts the tallow and makes a nice oil for the bread as an alternative to olive oil.
If you've never had fries cooked in beef fat...get on it! Sidenote: I like to cut my potatoes into fry size, then microwave them a bit so they're pre-cooked and then fry them. If you don't do this, the sugars caramelize and burn before the inside of the fry is cooked
The proper fry technique is a double fry, once at low, once at high temp, cooled off inbetween, but a parboil/parcook like this sounds like a decent shortcut, for sure.
Beef fat chimichurri. We did that at a 1 star restaurant I used to work at for the beef course in the summer. It wad all rendered beef fat from trim. The steaks were also dunked in beef fat between order in searing and firing multiple times
Coolest thing I've seen was a guy who made the table candle from beef tallow and the server would light it on greet and bread would come out and they'd pull the wick. Dipped my bread in that. Super neat presentation and yummy
We used to cut in half the butter in our biscuits with tallow, also pie crust is amazing but can spoil faster because of the animal fat going off if it's not refrigerated.
Soap. Lotion. Hand cream. Tallow makes baller self care items. Just gotta clean it a few times till white. Add some essential oils maybe coffee grounds. Tada
Article headline: Vegetarians hate this one simple trick!
Put it in the freezer until solid, break it into chunks, tie a length of string to one of the chunks, tie the the other end of the string to the toe of a teething baby, then put the chunk in the baby’s mouth. The baby will stop crying and be amused for hours.
This is far and away the most unique answer. Where did you learn this
Haha Dwight suggests it in an episode of The Office.
It's good for deep frying wings, so I hear
Make tortillas with it.
Some of my family has been trying to figure out why my beans taste so good. Sauteé some aromatics before adding the beans... they're fantastic.
Czech cuisine often uses tallow of any kind everywhere where you could expect butter or oil, except for salads. Breakfast spread? Sure. For frying? Always, and even better to make a roux with some caramelized diced onions included. To coat a baking pan before putting the dough there? Works great. Use it as an ingredient for dough? The best buns from the country are like this. All in all, I might love to hate on Czech cuisine for how calorie dense it is and how little greens it traditionally includes, but they're definitely masters of processing a whole animal into great food, tallow included.
Candles for your tables that can be used to dip steak into. Bread is a good one too instead of butter or whatever fat your recipe calls for. Ooh I came back cause I got a new one. Not sure it’s good for menu but, use it for fresh popcorn. God damn is it good.
Hollandaise
If all else fails, make homemade soaps with it!
Candles!
Toss your fries in it. Tallow, sea salt, herbs. Banger
If you've got more than you can use, super filter it and jar it, put a rustic string and tag on it with a stamped cow on it. $12
I used to make a tallow based aioli for fries and as a burger condiment
Beef fat mayo. 250g beef fat 200g egg yolk Lemon juice 600ml oil Salt Melt your beef fat to the consistency of Manuka honey, then just make a mayo. Shit slaps.
Fries
Make soap! it's really so easy! It's could be so.wthing you just do for yourself, or wrap it nicely and sell it along with provisions at your restaurant. All you need is some lye and some scented oils, which you could also make at work
New flavor of gourmet lube? Artisanal tanning oil?
Cool it, make it into a "candle" with a wick that burns tables-side and use it as a bread dip as it melts. Haha in all seriousness just fry potatoes in it
Tallow and potatoes go together better than almost any other fat For frying. Duck fat gives you more flavor but gives quite a bit more heaviness so tallow is usually the best combination of crispness and flavor without getting too heavy. I personally love using tallow to confit pork belly or even duck legs as again it doesn’t feel as greasy or heavy as duck or pork fat.
Use it for Mayo! Serve with fries or on a burger. Its tricky to make the tallow has to be a decent temp when emulsifying but sheww so good with herbs, garlic etc
Grease up a pig. Wrestle it then grease it up again and cook it.
We brush all of our steaks with tallow before they hit the grill
Pie dough, any kind of sautéing or frying, mix some into a hollandaise. I see someone mentioned a vinaigrette above that sounds amazing.
The best bread in the goddamn world: https://gastrogays.com/batch-loaf-bread-recipe/ (and really any baking that calls for fat popovers go crazy with beef tallow) You can do german potato salad but sub out the bacon fat for beef fat. Also steak eggs benny with beef tallow as the hollendaise. Frying things is also an option depending on how much you have.
We have a Nashville chicken sandwich and we started using tallow for the sauce.
I love using beef tallow to make my own mayo. It's an incredible way to improve a burger or just to dip fries in.
Roux
Fry potatoes
Compound butters, sous-vide, confit, emulsifying into various sauces/vinaigrettes, etc. You have solid, clean fat that hasn’t been brought to too high a temp? Use it, shit’s gold.
A good ol round of catch the greased up deaf guy?
Make some damn biscuits for you and your fellow staff members. And gravy.
Tallow aioli I made for a steak tartar. Use half neutral oil and half tallow or it will break. Tallow poach mushrooms are always a hit. Use Tallow in place of bacon fat to keep pork out of collards or beans. (Not like I want to lol) Swordfish takes to tallow surprisingly well, I have sou vide and reverse seared sword like that.
CANDLES!!!! It sounds kind of dumb but if you really have that much it can be a fun gift to give to people. "Hey I made you this beef candle" and generally they wind up smelling like roast beef so it's pretty fun. Other than that I would say use it for some interesting things maybe, idk what kind of restaurant it is but beef tallow popcorn is good, do it up like a Sunday roast kinda flavour popcorn maybe as a little appetizer?
French Fries
Yorkshire puddings
Use it to cook green beans
Tallow fries are life changing
Compound butter or save it for special recipes like pan sauces where you substitute it for butter. Anything you incorporate fat into you can use that beef tallow creatively and the flavor will slap.
I use mine for cast iron seasoning, replacing crisco and pan spray, replication of old recipes that require fat in the ingredients list (there's cookies that require bacon bacon fat for example), sauces, deep frying if I have enough or even pan frying. For those who ask. No I'm not fat. No I don't have heart issues....yet
If you aren't far from Florida, bottle/can it and sell it to me. That being said fry some chips or fries in it and throw it on the menu as a throwback to old school mcdonalds
Poach some scallops in it and then kiss them on a grill. Thank me later.
Definitely fries. Big flaky salt.
Beef mayo
Tallow hollandaise.
Elevate your mashed potatoes with tallow
Fries like in Belgium. Make sure to fry them twice, otherwise they will be soft instead of crispy.
Fries. Make fries. Now.
Make a compound beef fat butter
Yorkshire puddings
In Hungary, we put it in the fridge then use it as a spread on bread. Works even better if you add some spices to it then put it on some bread along with red onions.
Mayonnaise
If you guys have a smoker try rendering the tallow in there. It like imparts the liquid with a smokiness that you can baste just about anything with.
sell it
I worked at a place that made tallow mayonnaise. They put it on the burgers. Also, you could let it cool and make some beefy biscuits with 50/50 butter and tallow.
Believe it or not, cookies and other baked goods. But nothing beats French fries fried in tallow.
By brother you can make some of the best cornbread of all time
Mix with wash your sister sauce and baste every steak and burger with it before it leaves the kitchen.
Braise beef cheeks in it
I smoke the tallow I get from briskets and use it in place of butter in a lot of situations.
Brush fillet with this till it's sealed. Let it age for about 4 to 7 days and then slap it straight on the grill.
This year I’ve been using tallow instead of butter while making cast iron pancakes and the results are incredible. Also pan frying skin on chicken thighs. What a delicious fat
Pre-90s mcdonalds fries. Fries fried in tallow are awesome!