L'Univers FOODHUB · Recette · Wagyu
Wagyu beef tallow: the noble fat of the kitchen
Homemade A5 Wagyu tallow: 500 g of fat rendered for 2 hr 30 min over very low heat, then strained, for searing, roasting and frying. 2 hr 45 min, 1 jar.
Tallow from Wagyu
Gyū-shiRendered Wagyu fat, the golden oil of great chefs.
A5 Wagyu tallow takes 2 hr 30 min over very low heat: 500 g of fat yields a jar of clear fat for searing, roasting and frying.
Ingredients
- 500 gA5 Wagyu fat (trimmings)
- 50 mlWater
- 1 pinchFleur de sel (optional)
Method
-
01
Cut the well-chilled fat into dice of about 1 cm: the smaller the pieces, the more evenly it renders.
-
02
Place them in a heavy-bottomed saucepan with the water: it keeps the fat from sticking at the start, then evaporates.
-
03
Melt over very low heat for 2 hr to 2 hr 30 min, stirring from time to time. The fat must never smoke.
-
04
It's ready when the remaining pieces are golden and sink to the bottom, and the fat is clear.
-
05
Strain through cheesecloth or a coffee filter into a clean, dry jar.
-
06
Let cool to room temperature, seal and store in the refrigerator. Salt the cracklings and eat them as they are.
Frequently asked questions
What is Wagyu tallow?
It is the fat of Wagyu beef, slowly rendered and then strained. It is used as a cooking fat.
How do you store Wagyu tallow?
In a clean, sealed jar, in the refrigerator, once cooled.
What is Wagyu tallow used for?
For searing meat, roasting potatoes or frying fries: a spoonful is enough.
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Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
