Chef Kieron Hales emphasizes the use of beef tallow in cooking while cautioning against specific dishes where it may overwhelm the flavors. Beef tallow works well for deep frying and roasting heartier vegetables but should be avoided for delicate ingredients like flaky white fish or light pasta sauces. Hales specifically recommends using alternative fats, such as butter or olive oil, to preserve the integrity of subtle taste profiles in dishes like pasta sauces and salads, as beef tallow can solidify at room temperature and overpower lighter flavors.
"Beef tallow is not ideal for delicate dishes - think flaky white fish, light vegetable sautes... It can swallow the subtle sweetness of the fish."
"The strong beefy flavor would overpower a delicate beurre blanc or a simple olive oil-based pasta sauce, so stick to lighter oils for these dishes."
Collection
[
|
...
]