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Heard a guy at the market say he throws out all his beef fat trimmings
I told him I render mine down for tallow and he was shocked, said he'd never thought of that. How many of you save your trimmings versus just tossing them?
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laura_wilson5mo ago
Wasn't there a whole thing on a cooking blog about tallow for pie crust? I read that using it instead of butter makes the flakiest crust ever. I tried it with some trimmings from a brisket and it worked so well. The crust was super crispy and had this rich flavor. It's way better than store-bought shortening and basically free if you save your scraps.
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the_faith3mo ago
Oh, I have to disagree with the crowd here. I've tried rendering tallow a few times and honestly the smell fills up the whole house and lingers for days, plus it's a messy process that never seems worth the small amount of fat you end up with. Store-bought shortening is cheap enough and doesn't require me to spend an afternoon tending a pot of sizzling scraps on the stove.
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