Deep Frying With Tallow: Is It Safe?

Tallow is a versatile ingredient that has been used for cooking since ancient Rome. It is obtained by heating the fat of a cow into a liquid and then reverting it into a solid. Tallow can be used for all types of cooking, including deep frying. In fact, it was commonly used for deep frying until the 1980s when it was replaced by vegetable oils due to health concerns. However, tallow is making a comeback in commercial kitchens as it adds a rich flavour to dishes and has a higher heat capacity than vegetable oils. It is also safe to reuse tallow, although its flavour will degrade with each use.

Tallow's versatility and flavour

Tallow is a versatile substance with a range of applications in cooking, skincare, and manufacturing.

Culinary Uses

Tallow, with its high smoke point, is ideal for frying and roasting, making it a great alternative to cooking oils. It is perfect for deep frying, giving dishes a distinct, savoury flavour and enhancing the taste of foods like French fries, roasted vegetables, and meats. Tallow also provides a rich texture and depth of flavour to baked goods, such as pastries and pie crusts, similar to lard or shortening.

Skincare and Soap Making

Tallow has been used in skincare for its ability to nourish, heal, and protect the skin. Its composition is similar to human sebum, making it an effective moisturiser. Tallow-based balms and creams are particularly beneficial for dry or sensitive skin, as they improve skin barrier function and retain moisture. In soap making, tallow creates a firm, long-lasting bar of soap that lathers well.

Industrial and Manufacturing Applications

Tallow is used as a lubricant in light engineering tasks, such as cutting threads on electrical conduits. It is also an ingredient in the production of biodiesel and aviation biofuels, as well as a component in the steel rolling industry and traditional bell foundry.

Other Uses

Tallow has historically been used in candle making, providing a reliable source of light before the advent of electric lighting. It has also found a use in printmaking, where it is combined with bitumen and applied to metal print plates to resist acid etching.

The versatility of tallow is further demonstrated by its nutritional benefits, as it is a rich source of healthy fats, vitamins, and conjugated linoleic acid (CLA).

Tallow's health concerns

Tallow is a mostly saturated animal fat, although it does contain some unsaturated fats. It is rendered from beef or, less commonly, mutton. It is solid at room temperature and melts into a liquid when heated. Tallow has a high smoke point, which makes it ideal for deep frying.

While tallow is a good option for high-heat cooking, there are some health concerns associated with its consumption.

Health Concerns

Tallow is high in saturated fat, which has been linked to an increased risk of heart disease. Saturated fat may increase cholesterol levels and the development of atherosclerosis (plaque buildup in the arteries). However, the evidence on the link between saturated fat intake and heart disease risk is mixed, with some studies finding no significant association. It is generally recommended to consume tallow in moderation and as part of a balanced diet.

People with certain health conditions, such as familial hypercholesterolemia (a genetic condition that causes high cholesterol levels), may need to be especially cautious about consuming tallow and other saturated fats.

Tallow is also calorie-dense and should be consumed in small amounts.

Benefits

Tallow contains fatty acids, which are linked to positive health effects. It is a source of oleic acid, a fatty acid that may support a healthy body weight, regulate appetite, and reduce abdominal fat. It also contains conjugated linoleic fatty acid (CLA), which has been shown to promote heart health and protect against plaque buildup in the arteries.

Tallow is also a source of fat-soluble vitamins, including vitamins A, D, K, E, and B12. However, since tallow is typically consumed in small amounts, it is not a significant source of these nutrients.

Some studies suggest that tallow may have benefits for the skin due to its moisturising properties. It has been used in skincare and soap-making for centuries.

Other Considerations

Tallow is generally considered a stable and long-lasting product. It can be stored at room temperature for up to a year if properly sealed and stored in a cool, dark place.

When choosing tallow, opt for grass-fed and pasture-raised options, as they offer superior nutritional value and support better environmental practices.

Tallow's longevity

Tallow is a traditional cooking fat that has been used for centuries. It is rendered fat from mutton or beef, though the term almost exclusively refers to beef in the US. It is highly saturated, which is why it solidifies at room temperature. This saturation also gives tallow longevity, as it is less susceptible to useage-decay than unsaturated fats.

Tallow has a long shelf life, lasting up to a year when kept in a cool, dark, and dry storage space, away from excessive exposure to air. This is because tallow has natural antioxidants that protect it from spoiling. It also has a high smoke point, making it ideal for deep frying.

To extend tallow's longevity, it should be stored in an airtight container in the fridge, where it can last for 6-12 months. It is important to keep tallow away from heat, light, and strong smells, and to regularly check it for any signs of spoilage, such as discolouration, unusual texture, or off-odours.

Tallow can also be frozen for longer-term storage, lasting up to 3 years. It is important to portion it before freezing and to ensure it is stored in an airtight, freezer-safe container.

Tallow's smoke point

Tallow, the rendered fat of mutton or beef, is a highly saturated fat with a rich flavour and a high smoke point. It is safe to reuse tallow for frying or deep frying multiple times, as long as it is stored properly in an airtight container to prevent oxidation. However, from a flavour perspective, the fat will start to degrade and pick up flavours from previously cooked food.

Tallow has a smoke point of around 375–400°F (190–204°C) if rendered at home, and 480°F (249°C) if it is highly processed and purified. The smoke point of tallow is lower if it contains impurities. The smoke point is the temperature at which a fat breaks down into visible gaseous products. Pushing tallow beyond its smoke point can cause it to ignite.

Tallow is a solid fat at room temperature, and some electric deep fryers explicitly state that hard fats should not be used. This is because there is a risk of the heating element overheating and burning out if there is no liquid to conduct heat away from the element. However, some people choose to use tallow in their deep fryers anyway, pre-melting the fat to avoid this issue.

Tallow's texture

Tallow is fat rendered from beef or, less commonly, mutton. It is a hard, white type of fat found in the tissues surrounding animals' organs. The fat around the kidneys is considered to produce the best quality tallow.

Tallow has a texture similar to butter when it is cooled, as it is solid and a beige/white colour. However, it has a drier, waxy texture and a different taste to butter.

Tallow is only hard if it is made with suet (hard fat from around the internal organs). If it is made with trimmings (soft fat from the muscles), it will be softer and won't firm up into a hard block.

When tallow is rendered, the solid material remaining is called cracklings, greaves, or graves. This is typically used for animal food, such as dog food.

Frequently asked questions