Good Fat -- Comparing Tallow and Lard, with RuthAnn Zimmerman
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- เผยแพร่เมื่อ 3 ธ.ค. 2023
- For show notes and even more info about good fats: soulyrested.com/2023/12/03/ar...
RuthAnn's video: How to Render Tallow... • Canning Beef and Rende...
Michelle's video: How to Use Caul Fat... • Cook with Caul Fat and...
Michelle's tips for Baking with Lard... soulyrested.com/2022/03/19/ho...
Do cows have caul fat, wrapped closely around the organs? Yes! When we recorded this, RuthAnn wasn't sure, but we've since confirmed that they do indeed have caul fat.
To listen to this episode: go to Apple Podcast or your favorite podcast player. This is S7 E4.
This episode is sponsored by Positively Teas. Mentioned in video:
banana bread chai: lddy.no/1iq8w
blueberry bliss: lddy.no/1iqfo
our favorite iced tea blend (made with assam & nilgiri)...
Grab that recipe & savings code & direct links to teas here: soulyrested.com/teas/
Listen in when RuthAnn was on the podcast a few years ago, chatting about Comfort Food: • Comfort Food & Mennoni...
Or grab her shoofly pie recipe and insights here: soulyrested.com/2021/10/23/sh... - แนวปฏิบัติและการใช้ชีวิต
I just love Ruthann. I've really enjoyed your podcasts with Ruthann. Thank you for your wisdom too
ruthann is great, and I'm so glad the podcast encourages you :)
I have followed homesteading with the Zimmermans for almost 2 yrs. I adore her. Also, I follow 3 different sisters. Farmhouse on Boone, Our oily house, and Our sunshine home.😊❤
fun! I'm friends with Lisa (she's been on the podcast a few times, one just recently). I knew her one sister was on yt, but i didn't know about the second one!
@@MichelleVisser there's a total of 4 but I believe the third born is not on utube
Just ran across this video and it was a great one!!! It’s good for people to understand that animal fats are healthy after the years of incorrect information to the contrary! Thank you!!!
awww, i'm so glad you stumbled upon this. And YES 10 fold YES
This was the BEST podcast I've listened to... so informative... from both of you! Form the pig to the cow....tons of information!! Thanks Michelle!
We live fairly near an Amish community and go to an Amish butcher. I can buy lard already rendered. Love it!
i love it! I'm blessed that I can even pick up a pound of Amish butter at my regular grocery store.
I'm so jealous. 😢 I want the fresh milk so bad, it tastes soo much better.
We were lied to about many things
for sure
My mama used lard for her pie crust. I just never liked it. Given how many pies I make in a year (few) my family will not suffer any lasting harm from shortening. Love listening to you two ladies talk.
Two of my favorite TH-cam ladies together! Yay.!🙌🏼
awwww :) we had a blast talking about good fat... cause of course :)
I have been a drop coordinator with Azure for 35 years. Started when we had a young family and David’s dad was CEO.
wow!!! that's so cool!!
My Dad and brother, Bill and David Nelson, used to order from you years ago when they were going thru the Gerson cancer treatment. They loved dealing with the family. ❤
We keep 1 of our chest freezers full of animal fats and organs only. It works out great. We have several smaller chest freezers and keep our different animal types of meat separate; pork chicken, steaks and roasts, ground beef, fats and organs. This helps me when planning meals and future animal needs. All of these small 5cuft-7cuft freezers fit into the storage pantry. Organization helps with prioritization. I learn so much here and on Homesteading with the Zimmermans. Great channels with useful information.
I'm so glad! And I love the sounds of your freezer storage! I have 4 large freezers and use hand-drawn "maps" to keep track of things, but wow you're way ahead of me!
I so regret raising my children on processed seed oils, and not much of those! Thank you for spreading the word! My skin has improved with an animal fat diet. I use tallow for my facial.
I'm right there with you, Robyn, I raised my kids on all processed JUNK and wish I knew better then!! (And YES I LOVE my facial serum made with tallow!)
Thank you for another wonderful interview with Ruth Ann, I love her channel and have learned so much from her. Great job Michelle!!
she's great isn't she?? And I love having her on the podcast :)
Lovely conversation! I am encouraged to render the frozen leaf lard in my freezer and to ask my beef farmer friends for some tallow! I always enjoy sharing farmhouse conversations, thank you both!
YES!! I hope you do both! Keep us posted. :)
I used to have a soaping friend, who rendered lard, and she always did hers in the oven!♡ that may solve your temp challenge 😊
Thankyou , very good educational and informative . Trying to use good fats .
oh good! i'm glad it was helpful and encouraging
I keep shortening in the pantry as an emergency candle source. That's what it was made for . The whale oil alternative.
interesting!
For my first attempt at lard, I trimmed then minced 5kg of pork fat and cooked in the Instantpot for 18 hours on Normal heat, and from that bottled half the weight in lard. The "crumbles" then went into a cast iron frypan and sizzled away, til I had more lard liquid. I removed the crumbles for our chooks, and poured the last of the lard into a separate container as I thought it may have a porky scent. So I ended up with close to 3kg lard from 5kg fat, all white except the last jar was just a very slightly darker white. I LOVE tallow but suspect lard will be awesome too.
i LOVE using lard
When growing up we were poor we didn’t get lots of junk food on a regular basis
Thank you both.
Glad you joined us!
Thank you.
Thank you agan .love this.
we had a blast chatting about this. You might love watching a previous episode too, when RuthAnn was on my podcast a few years ago.
This is a great conversation .
Little bit of interruption .,but hey this is worth it .
so glad you enjoyed it
Thankyou- i just subscribed looking forward to watching.
So glad you're here!
Thank you lady's so much for the great information.
I'm so glad you're here for it! We've been having so much fun with it!
Thank you so much! I learned a lot from both of you.
I'm so glad!!! (and glad you're here!)
Great conversation; thanks, ladies, for sharing your knowledge. I find that the grass fed beef has the yellow tallow. Blessings to all 🤗🇨🇦
so glad you joined us :)
Yup love her too from Ontario Canada
i'm so glad you stumbled on this video! Hope you subscribed to my channel as well :)
Great information! Sad to say I have crisco. Now I need to learn about tallow.
Like I said, I had crisco in my kitchen all my adult life until just recently. I can relate.
Great conversation between two wise women. I hope your conversations continue!!
awww, thank you! I was just thinking this week that RuthAnn and I should chat again soon. :) Have you joined in our Pantry Challenge?
@@MichelleVisser yes I have entered, thank you!
@@beckysteinmiller338 awesome! You can enter daily, all month long :)
Potatoes were used to remove the beef flavor from the tallow. I add a sliced potato towards the end of the rendering.
Forgot to mention, I use tallow for most everything. Makes a real fine pie crust. Have never canned tallow. I store it by pouring the hot melted tallow in canning jars, wiping the rim and then put a lid on.
I recently watched a video about rendering tallow and the lady did it in an oven safe, covered container at 225°F
❤Ruthann
My grandma always said bring the oleo!
My mother in law had recipes that said oleo
yes! I see that on old recipes
Are you concerned about seed oils at all?
How long do you pressure can lard? I’m sorry, Tallo.
We are dark in North Idaho by 4:30.
same here in central NH. gosh it's hard isn't it?
Isn't it suet in the beef around the liver that is like lace fat or what ever you are talking about with the pig.. Am I right about that.. I just learnt this couple months ago when i decided to learn to make tallow.
hmmmm i'm not sure, maybe...
I leave mine out by on the counter by my stove
me too
Caul fat is a very thin,mesh looking fat. I've seen Italian sausage wrapped in it😊.
Yes, it is. I have pictures of it in the linked article. And yes, I will sometimes use it to make sausage links.
@@MichelleVisser thank you for your reply 😊. Oh my goodness, I thought I had already learnt alot from RuthAnn about tallow 💞. (I follow RuthAnn religiously. She's amazing). I got my husband to watch this with me today 💕. He said it brought back many memories of his life growing up on the farm. Only tallow for us from now on. As per my childhood too 💖.
Please let your guest speak with out interruptions
Lard is unclean and not food.
I assume you follow strict dietary laws? I feel very much to the contrary, that lard is very healthy fat
@@MichelleVisser I would not define the biblical dietary instructions as “strict”, but yes I follow that. God’s instructions are for our blessings (if we follow His instructions) or curses (if we do not follow His instructions). God says it’s bad (an “abomination”) for humans to eat pork or any part of the carcass, so the healthiest thing to do is to not consume it. God defined what is food for us and that has not changed. Jesus didn’t come to destroy any part of God’s Law (instructions), but to fulfill (do) it. Christians are instructions to walk as Jesus walked and He followed God’s instructions and taught against added restrictions by the Jews. I do not want to meet Jesus and hear “ depart from me, you workers of lawlessness” Matthew 7:12-23. John 12:49, James 1:12-25. Duet. 14:3-8