/ck/ - Food & Cooking

>>20348392
LOLOLOLOL!!

>>18952693
>You will receive a message whether you like it or not

>>18621455
>checked
Ah, but this is TRUE for an amatuer.
>And how much is the tallow gonna cost you?
high end .29¢/oz.=$232.00/50lb block. There are lots of distributors LOWER.
>Where will you source and store it since it's less shelf-stable than vegetable oil?
In the fryers proper and back-ups in a simple refigerator.
>Are you prepared to do more work to clean and maintain the fryers since tallow is mostly solid at room temp?
Kek!
As I posted earlier--McDicks had NO PROBLEMS with it. I've worked with it as well.
the Veg shortening is solid as well at room temp. All filtering and change out takes place while it's hot.
T.Early model GenXer who worked at the "Great Golden Tits of Amerfat" in my teens and during the conversion.
>There are good reasons this isn't already done by some guerilla restauranteur.
NO, There fucking AREN'T. This is STANDARD at a TON of frites places in Europe.
The ONLY possible one I can think of is that it's FORGOTTEN here.
seriously, 10 seconds of searching and I found over 35 tallow distributors.

>>17371897
XBreddty sure that distinction goes to the Peruvians..
Then the Spaniards who brought "em over~1550, and from that point, every single country in Europe has their own variation(s).

Kinda like peanut butter...*snicker, chuckle*