Deep - fry in
tallow until crisp, then drain on a paper towel and season to taste.
Not exact matches
Drop batter by rounded tablespoons into hot
tallow (in small batches) and fry for 2 - 3 minutes on each side or
until golden.
Heat the
tallow in a heavy bottomed pot to 325 °F or
until the oil bubbles around the handle of a wooden spoon.
To cook, either heat some
tallow, coconut oil or butter in a pan and cook eggplant pieces for 2 - 3 minutes per side
until starting to soften, or oil a large baking sheet and place all egg plant on it and bake in a 400 degree oven for 30 minutes.
Until that time, most people got their fats from animal sources like meat,
tallow, lard, butter, cream, etc..
Did you know that McDonald's French Fries used to be fried in beef
tallow up
until 1990 when they switch to a partially hydrogenated vegetable oil?
Most people don't even realize that McDonald's used beef
tallow to fry it's french fries
until the sea change in the restaurant industry some 30 years ago in favor of partially hydrogenated fats caused the unfortunate switch to these very unhealthy Factory Fats!
Until 1983, if you ordered a fried goodie at a typical fast food joint, you'd get a crispy, golden product that had been fried in a vat of beef
tallow or tropical oils, which are rich in saturated fat.
Up
until the early 1980's, restaurants and fast food establishments used saturated lard, lamb or beef
tallow fat for all their sauteing and deep frying.
Evidently every cow that is slaughtered generates 200 pounds of
tallow, which was used for frying and making food products
until the transfat panic hit.