Why My Mother Never Stopped Cooking With Beef Tallow (And Why You Should Start)

In the spring of 1978 a doctor told my mother to throw out her crock of beef tallow. She bought a bottle of corn oil, fried potatoes in it once, and put the crock back on the shelf that Monday. She never stopped. Today that same fat sells in a jar at the store for $11.99. I made a pound and nine ounces of it yesterday out of three dollars of suet from the meat counter, weighed every step, and fried in it three times since. In this video: - what to ask the butcher for (suet or trim) and what it should cost - cutting it cold so it renders white - the low pot and the half cup of water that keeps it from scorching - straining, yield on the scale, and what to do with the cracklings - storing it and using it every day - the second pan: frying in tallow and keeping the fat for the next four batches I'm not your doctor. If you're watching saturated fat, listen to the one you've got. Tell me in the comments what you fry in and what you paid for it, and who in your family kept a crock or a coffee can by the stove. Eat it hot, friend. It keeps you.