How To Use Tallow?
Quick start:
Scoop a heaped tablespoon (10 g) into a warm pan until it melts and shimmers, then cook as usual. It has a naturally high smoke point (around 200–215 °C), so it’s great for everyday high heat cooking.
In the pan sauté & sear:
Eggs, mushrooms, steaks, schnitzel, smashed burgers. Start medium high; add 1 tbsp and top up if needed.
Stir fry & sautéed veg:
Toss through greens or brassicas for crisp edges and clean flavour.
Roasting Potatoes & veg:
Toss with 1–2 tbsp per tray. Roast hot (200–220 °C) until golden and crunchy.
Baking & pastry:
Swap 1:1 for other fats in savoury pastry, pies, Yorkshire puds and roasting tins. It gives flaky crusts and a clean finish.
Deep frying:
Use enough tallow for 2–3 cm depth; work at 175–185 °C for chips, chicken, or crumbed veg. Fry in small batches.
Tips for best results:
Melt gently: If the jar is firm, stand it in warm water for a minute. Keep water out: Water causes spitting and shortens the tallow's life.
Storage:
Store in a cool, dark place and refrigerate after opening. Best used within 12 months of the batch date.
