Making tallow – Fat, fried in fat, with extra fat.

Can you ever get enough of  those long chain organic acids, the essential ingredient in any recipe. Not just any fat but the highest quality fat that you can lay your hands on. Fat is not just the ideal medium to carry flavor but also many vitamins are consumed through fat. So what can I say, fat can be a healthy choice.

There does seem to be a lot of discussion around on the benefits of the traditional unadulterated animal fat as being a better alternative to manufactured grain based, partially hydrogenated, oils. My personal rule of thumb is the less manufactured a food ingredient the more suitable it will be for food and more importantly flavor. Suet is the beef organ fat surrounding the kidneys, it is a long chain fat whose chains are 17 carbon atoms long (according to Wikipedia). It which can be melted  or rendered down to tallow which is a clean white solid fat at room temperature.

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