@itskimberlywilde2: Seed oils (canola, soybean, corn, cottonseed, sunflower, safflower, grapeseed, rice bran) are highly processed and fragile at high heat. And if you’ve ever watched how they are made and why they are so bad for you…. You’d toss them immediately. I can send you the YouTube link that opened my eyes. I’m moving our kitchen back to simple, stable fats—and yesterday I rendered my own beef tallow at home. Here’s exactly how I did a dry render (no water): Dry Render — Step by Step 1. Prep the fat: I rinse all my meats under the strong acidic, 2.5ph water to sanitize and kill anything bad, then I soak it in the 11.5 strong alkaline water to clean and draw out any parasites. Then dry and trim off meat/blood spots. Chill or partially freeze so it’s firm. Chop small or run through a grinder (small pieces = faster, cleaner render). 2. A standard 6-qt slow cooker comfortably handles ~4–5 lb of chopped fat. 3. Melt & separate: As fat melts, stir occasionally. Don’t fry it; you’re gently melting the fat until the cracklings (little solids) turn golden and sink. 4. Strain: Turn off heat. Strain hot liquid fat through a fine mesh lined with cheesecloth or a coffee filter into a clean, dry jar. 5. Cool & store: Let it set to a creamy white. Store airtight in a cool, dark place; fridge or freezer for longest life. (Clean render = longer shelf life.) Why I’m ditching seed oils: •Ultra-processed: Usually solvent-extracted, then refined/bleached/deodorized. •Heat-unstable: High in delicate polyunsaturated fats (especially linoleic acid) that oxidize easily during high-heat cooking. •Off-flavors/used-oil risk: Prone to breaking down into nasty flavors and compounds when repeatedly heated (think restaurant fryers). •Hidden everywhere: “Vegetable oil” sounds wholesome, but it’s often the same industrial seed oils under a friendlier name. Why tallow (and other traditional fats): •Heat-stable: Mostly saturated/monounsaturated → great for searing, frying, roasting. •Simple ingredient: One ingredient, no lab steps, you can make it at home. •Flavor & performance: Crispy potatoes, next-level cast-iron sears, and it doesn’t smoke like crazy at normal cooking temps. •Nose-to-tail & budget-friendly: Uses what many butchers toss—just ask for suet or beef fat trimmings. Dry vs. Wet rendering): •Dry: Pure fat, no water. Easy, great for cooking. •Wet: Simmered with water (and a pinch of salt). Helps pull out impurities/odors → more neutral tallow that’s perfect for balm/skin use. I’ll show that next. 🙌 If this helped, save & share with a friend who’s ready to kick seed oils to the curb. #ditchtheseedoils #tallow #fromscratch #ancestralcooking #homesteadkitchen

itskimberlywilde

Open In TikTok:

Region: US

Monday 22 September 2025 16:51:41 GMT