Softer Tallow. Is it possible?

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I latterly trimmed and portioned a red meat tenderloin into medallions to freeze for long run use, very price efficient. Not short of to waste the fats, and finding out not too long ago about some benefits of tallow over butter, I rendered the trappings into inventory and tallow. My factor is the tallow is tricky, and turns into tricky to measure and use. I used to be questioning if it might be minimize with vegetable oil whilst sizzling to create one thing nearer to butter in firmness?

submitted by way of /u/CheezMagic
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