tallow — Nourished Kitchen

Reader Questions: Beef Suet, Kombucha and Budgets

December 11, 2011 | by Jenny | 1 Comment

I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook Read More →

Filed Under: Reader Questions Tagged With: Ask Jenny, beef, Budget, budgets, chinese tea, fermentation, fermented food, fermented foods, Food, kombu, kombucha, lard, mycology, reader, readers, rendering, suet, tallow, tea, toxicology, traditional food

Cider-braised Brisket with Tzimmes

September 5, 2010 | by Jenny | 1 Comment

Braised brisket with tzimmes, a classic dish for Rosh Hashanah, takes a new direction with the addition of hard apple cider. Slowly cooked and tenderly watched, grass-fed beef Read More →

Filed Under: Autumn, Dairy-free, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Winter Tagged With: agriculture, american cuisine, apple cider, beef, brisket, cattle feeding, ciders, cooking, food and drink, grass-fed beef, hard apple cider, hard cider, jewish cuisine, meat, reduction sauce, rosh hashanah, stock, sweet potatoes, tallow, tzimmes, us federal reserve

Reader Questions: Animal Fat & Lactic Acid Fermentation

April 10, 2009 | by Jenny | 3 Comments

Ricki asked: Actually ... Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to Read More →

Filed Under: Uncategorized Tagged With: animal fat, Ask Jenny, beef suet, beef tallow, beneficial bacteria, blog readers, duck fat, fatty acid profiles, fatty acids, food perservation, food preservatives, goose fat, health benefits of fat, healthy fat, how fermentation preserves food, lactic acid, lactic acid bacteria, lactici acid fermentation, lard, monounsaturated fat, nourished kitchen readers, probiotics, readers, research, saturated fat, sauerkraut, sauerruben, suet, tallow, traditional food preservation, Traditional Foods

Fats for Cooking & Fats to Eat Uncooked

April 6, 2009 | by Jenny | 26 Comments

Fats contribute a great deal to food and cooking, but not every fat is suitable for every purpose. Just as not every fat is suitable for cooking, neither is every oil available Read More →

Filed Under: Uncategorized Tagged With: bacon grease, beef, beef suet, beef tallow, butter, chicken fat, CLA, cocoa butter, coconut oil, cold pressed oils, cooking fat, duck fat, expeller pressed oils, fat, fat soluble nutrients, fat soluble vitamins, fats, fats for cooking, ghee, good fat, good trans-fats, goose fat, lard, monounsaturated fat, mutton tallow, olive oil, palm kernel oil, palm oil, pig lard, polyunsaturated fat, rancid oils, raw fat, raw food, real fat, saturated fat, schmaltz, suet, tallow, traditional fats, vitamin e

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