![]() Color can range from pure white to yellow, depending on the age and diet of the cattle. When looking at the tallow, the texture and color should be consistent. And since tallow is made of low-processed beef suet and fat, if the animal was given steroids or improperly given antibiotics those compounds could find their way into the fat used to make the tallow.Įnsure the tallow you buy is from a pasture-raised operation with established and transparent animal raising processes, as well as rigorous antibiotic and steroid standards. Beef tallow will give your steak not only a deep, brown, delicious crust, but one that tastes just the way it should.įinding a trusted source for beef tallow is essential, because tallow from properly raised cattle tastes better and contains more vitamins. ![]() There is only one thing better than using beef tallow to sear, and that is using actual fat trimmed off the steak for a precise flavor match. Beef tallow’s high smoking point of 420✯ and the fact that it’s literally beef fat, therefore tasting similar to the steak, makes it the perfect medium for searing beef. That brings us to using beef tallow to sear steak. ![]() So unless you want your meat to taste vaguely like coconut as an integral part of the recipe, like a coconut curry, you’ll likely instead want to use something with as similar of a flavor as possible. Coconut oil tends to add a sweet, nutty flavor to anything it’s in. Keeping in mind the flavor of your medium is very important. Common oils with very high smoke points are avocado, grapeseed, safflower, or peanut oil.Ģ) A mild (or complementary) flavor. A high smoke point ensures that your cooking won’t be interrupted by frantically turning off the fire alarm and opening the windows, and more importantly that your steak isn’t reduced to a gross, burnt mess. There are two things to look for in an ideal medium to sear steak in.ġ) A high smoke point. Why Beef Tallow is the Key to the Perfect Sear Our delicious Wagyu New York Strip Steak, seared in Beef Tallow. The Maillard reaction is what’s behind the browning of bread, the chewy outer crust of a cookie, the golden toasted marshmallow on a s’more… and the perfectly seared steak. When the proteins and sugars of food are exposed to high heat, they transform to create the delicious, toasty, complex flavors we love. Why is searing so important? Surprisingly, it’s not to “seal in the juices” - it’s because of the Maillard reaction, a chemical reaction between amino acids and reducing sugars. It’s no secret (or maybe it is) that the perfect sear is a major component to the perfect steak. Tallow is made up of 50% saturated fat, 42% monounsaturated fat, and 4% polyunsaturated fat, and contains small amounts of Vitamins D and E. Tallow is a traditional, ‘old fashioned” cooking fat, but was largely replaced (along with coconut oil and butter) with refined vegetable and seed oils due to a misinformed health scare over saturated fats in the 1960’s. Tallow is also commonly used for regular cooking (and as a key ingredient to perfect pie crusts)! It is typically white and waxy, with a similar consistency to coconut oil. Due to tallow’s extremely high smoke point of 420✯ (220✬), it’s long been known as a great medium for frying. Tallow is rendered animal fat that is solid at room temperature and is shelf-stable, meaning it can be stored for an extended period of time in an air-tight container. If you’re looking for the key to french fries that taste like the good ol’ days, your great-grandmother’s secret pie crust recipe, or the best steak sear you’ve ever had, look no further than beef tallow!
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