Tallow has a smoke point typically between 400°F and 420°F (204°C to 215°C). This stability is its primary benefit over many liquid vegetable oils. When cooking fats exceed their smoke point, they begin to break down, oxidize, and release harmful compounds called free radicals. Because tallow is so stable, it resists this breakdown, making it a safer and healthier choice for:
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Searing steaks
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Roasting vegetables
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Sautéing
😋 2. Superior Flavor and Texture
Tallow imparts a rich, savory, and “umami” depth to food that vegetable oils simply cannot match. It is excellent for:
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Frying potatoes for that classic, unbeatable flavor.
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Roasting vegetables, giving them a perfect golden crisp.
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Adding richness and flakiness to savory baked goods, like pie crusts and biscuits, where it substitutes for butter or shortening.
