Beef Talg is trend

Rindtalg fell out of favor in the nineties, but it is big again. It appears in restaurants and home kitchens and in Tikkok, where the health influences discuss its advantages. This versatile animal fat has a long history as the cornerstone of human nutrition. Although we do not advocate you that you add your beauty routine like some on social media beef valley, we spoke to chefs and a nutritionist to see why beef talg in your kitchen is worth having her in your kitchen and the best ways to use you when cooking.

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Meet our experts

What is beef talg?

A rendered form of beef fat is beef alg for its rich taste and a high smoke point of 400 degrees Fahrenheit. Traditionally, it was made in European and American kitchens to roast, roast and even in pastries, where there would be everything, from flaky cake crusts to french fries a deep, hearty taste and a crispy texture. If you lived in the 1980s, you may remember the rich, hearty fragrance that greeted you when you entered a McDonald's. That was beef talg, which the chain roasted until the 1990s its burgers and fries. The smell of the cooking with beef talg is a little like the Sunday roast in Oerasofen.

The composition and the health benefits of beef valley

Calg mainly consists of saturated fat, specifically stear and palmitic acids, and a few an unsaturated fat, mainly olive acid, which also occurs in olive oil, explains Karyn True, RDN, LD, bariatric nutritionist at the memorial Health System. Nearful, not only rich in saturated fats and fat-soluble vitamins such as A, D and K, contains the beef alg if they are correctly rendered.

“Refine-Talg resembles the butter than it is high in saturated fat, but is milk-free and is a bit more stable at high cooking temperatures,” says True. “Compared to olive or vegetable oils, which are higher in unsaturated fats, sebum is more traditional and unprocessed, but it does not offer the same heart-healthy advantages as extra virgin olive oil.”

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Is beef tallow healthy?

Although True would not call the “heart healthy” beef as much as olive oil or avocado oil, she does not believe that it is out of limits. It understands the great draw of the stable if it is used for cooking at high temperatures to add a rich, hearty taste, and recognizes that it is an alternative for those who want to avoid “ultra-processed” ingredients.

“There was a time when everything saturated and blamed for heart disease, but science has developed,” says True. “Now we know that the type of saturated fat, the amount you eat and the overall context of your diet are all important. Tallow alone is not necessarily harmful, especially if it is occasionally used as part of a balanced diet. It is about the overall picture, not just an ingredient.”

Why chefs like beef tallow

Less processed: The tie of beef talg is increasingly that it will be processed less than some other meal oils. That was a great advantage for chef Johan Jensen, co -owner of Whitecrest Eatery in Stonington Borough, Connecticut, who was put on by him after the first experimented culinary point of view to cook cleaners for his children.

High smoke point: The smoke point of an oil is the temperature at which the oil burns, loses the taste and creates harmful compounds. The useful nutrients in the oil are also collapsed. Beef talg has a relatively high smoke point that is higher than olive oil, which means that it can be used for cooking with high heat like roasts.

Taste: Beef seeds tastes great, says Konig. He explains that he and his co -founder Ben Johnson made many fries. “While all of our experiments were stuck out of the pack of the fries, which were cooked in beef talg.

6 ways to use beef valley

If you are willing to experiment with beef alg, first exchange it for other food oils. You will use the same amount as for another oil. In addition to fries, there are some other ways to use it.

Citizens

According to fries, the first thing that comes to mind for beef valley is meat. You can fry meat with beef alg or use it to cook a burger.

“It's the taste,” says Jensen. “It goes back to this good old burger. Cook a piece of meat in your own fat, that's beautiful, and if you use the whole animal and your taste, smell it.”

Fat (animal) fish

Jensen says that each of the darker, fat fish and mackerel plays well with beef valley. “Basically, everything you would hit the grill.” But beef valley does not work so well for all types of fish. He recommends not using it for more sensitive types.

Related: grilled whole fish

Roast

Beef talg could be used for roasting vegetables over strong heat, says True.

Roast eggs

A simple way to experiment with beef with Tallow is to fry an egg, says Konig. Rindtallow's high smoking point means that you can get your roast pan beautiful and hot without burning the fat. Hello, easy, breakfast.

Fajita bowl

“One of my dishes is a simple one-Pan fajita bowl,” says Konig. “I like to sauté thinly cut peppers and onions in beef talg until they are soft and slightly caramelized. Then I add a pound of beef meat directly into the same pan, let everything cook together and serve it via rice with a little avocado on the side. It is quick, tasty, and the valley adds a rich depth.”

Fried pastries

Jensen says he was skeptical when one of his chefs used beef alg in Whitecrest to cook donuts, but that the result was “so good”. Now use beef alg for all fried pastries for all dishes.

Remember that your kitchen gets a beef smell while cooking with beefallow. If you are used to cooking with vegetable oils that are designed as tasteless, the beef -Valley -Talg Talg will give taste. You will probably keep a neutral oil at hand in addition to beefallow.

“As soon as you start experimenting with beef valley, you grab all the time after,” says Konig.

Tips

Use a variety of cooking fats: None of our experts suggests covering themselves to beef alg, excluding other fats. True suggests involving a mixture of fats from animal and vegetable sources in order to give themselves flexibility in the kitchen and to support general health. She says that every oil can have its place and its value in a moderate and integrative diet.

Where can you buy beef valley and how to store it

While professional chefs such as Konig and Jensen go through a lot of beef alg, it is possible for domestic chefs to buy it on a smaller scale.

“When I buy for the home use. I always try to find Talows that are 100 percent grass-fed and ideally stored in glass. Some of our favorite algae come from line regulations or Foxhollow farm, which you can buy and send to you,” says Konig.

According to the real perspective, the key from the point of view is the nutrient that you want sebum from grass -fed, pasture -bay beef, whenever possible, desperate valley of lined beef.

“Really, this will mean a somewhat better fatty acid profile that is reflected from more sustainable agricultural practices. Ideally, choose a brand that is minimally processed and free of additives. The sebum should only be pure rendered fat without adding it.”

Save beef valley

You can hold beef talg on the counter; It is a shelf stable, which it has to use simply and conveniently for daily cooking. If you use small quantities for roasting or roasting, it will be installed in the dish like any other fat. But if you fry in sebum, you can save and reuse it in a glass container. Just let it cool first.

How to make beef talg at home

If you feel ambitious, you could even render your own beef valley at home. According to Jensen.

Chop the beef fat into small pieces and slowly simmer in a heavy heat in a heavy pot or slow stoves until it melts and separates from everyone.
Strain the liquid fat in a glass through a fine mesh sieve or cheese cloth, then let it cool and solidify for storage.

Read the original article about Martha Stewart