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Tuesday 09 June 2026 20:58:39 GMT

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MAGGIE 💕💙🖤🙏🫂 :

2026-06-09 21:53:43

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Hellen Kennels :

wow

2026-06-12 08:09:27

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🥷😶‍🌫️ :

🥰🥰🥰

2026-06-09 21:01:53

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NVACHIA. MD :

❤️❤️❤️❤️

2026-06-10 03:15:14

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How to render beef fat into tallow In an air fryer 150°C (300°F) in three 10-minute bursts. This will leave it very spongy so strain it through a sieve and then use a spoon to press out the remaining oil leaving only the fibre. In an oven Set the oven to 110°C to 150°C - some people like a lower temp over the course of several hours, but I've found 150°C speeds things up a bit with no negative effect on the quality of the result. Put your beef fat or trimmings in a pan and in the oven until rendered down. On the stove top As above but on low on a stove top. This can get a bit smelly, but it's a good smell IMO. This will also make the fibre crispy and darker so the taste won't be quite as neutral, especially with trimmings that include little bit of meat. In a slow-cooker I've not done this before, but someone suggested it in the comments and it seems like a great way to be able to set it and forget it. I should think you'll end up with a great product too. Note: don't actually forget it. I'd put the slow cooker on high which is usually 121°C - 149°C. Why is it called cod fat? Fair warning, this might put you off a bit! When a male calf is castrated to become a steer, his testicles are removed. As he grows into a full-sized beef animal, the empty anatomical pocket left behind fills with a dense plug of fat. That fat plug in the steer's pelvic area is cod fat. And if you’re thinking this sounds suspiciously similar to a knight’s codpiece, you’re spot on. Both terms share the exact same root: the Old English word codd (or Middle English cod), which literally meant

How to render beef fat into tallow In an air fryer 150°C (300°F) in three 10-minute bursts. This will leave it very spongy so strain it through a sieve and then use a spoon to press out the remaining oil leaving only the fibre. In an oven Set the oven to 110°C to 150°C - some people like a lower temp over the course of several hours, but I've found 150°C speeds things up a bit with no negative effect on the quality of the result. Put your beef fat or trimmings in a pan and in the oven until rendered down. On the stove top As above but on low on a stove top. This can get a bit smelly, but it's a good smell IMO. This will also make the fibre crispy and darker so the taste won't be quite as neutral, especially with trimmings that include little bit of meat. In a slow-cooker I've not done this before, but someone suggested it in the comments and it seems like a great way to be able to set it and forget it. I should think you'll end up with a great product too. Note: don't actually forget it. I'd put the slow cooker on high which is usually 121°C - 149°C. Why is it called cod fat? Fair warning, this might put you off a bit! When a male calf is castrated to become a steer, his testicles are removed. As he grows into a full-sized beef animal, the empty anatomical pocket left behind fills with a dense plug of fat. That fat plug in the steer's pelvic area is cod fat. And if you’re thinking this sounds suspiciously similar to a knight’s codpiece, you’re spot on. Both terms share the exact same root: the Old English word codd (or Middle English cod), which literally meant "bag," "pouch," or "scrotum." What to ask your butcher for "Cod fat" is a bit of an old-school term. Experienced or multi-generational butchers will still know it by name, but if you get a confused look across the counter, just ask for hard suet or pelvic suet.

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