Tallow Three Ways
Creative ideas for the powerhouse flavor-builder
Tallow Three Ways
Creative ideas for the powerhouse flavor-builder
By Rosalyn Darling
February 6, 2024
By Rosalyn Darling
February 6, 2024
Tallow boasts remarkable culinary flexibility. At room temperature, it offers a spreadable consistency. It can confidently handle sautéing and deep frying at elevated temperatures; and when melted, tallow provides something of a silky mouthfeel, making it an ideal choice as a finishing oil for warm dishes. Used simply—brushed on or drizzled—or in more complex recipes, old-fashioned tallow is an exciting modern enhancement.
Try tallow in creative menu applications:
- Place a yuzu kosho-infused tallow quenelle atop black miso cod.
- Elevate churrasco sliders with tallow brioche buns.
- Use burnt sugar-tallow buttercream to frost chocolate-chile cupcakes.
Tallow boasts remarkable culinary flexibility. At room temperature, it offers a spreadable consistency. It can confidently handle sautéing and deep frying at elevated temperatures; and when melted, tallow provides something of a silky mouthfeel, making it an ideal choice as a finishing oil for warm dishes. Used simply—brushed on or drizzled—or in more complex recipes, old-fashioned tallow is an exciting modern enhancement.
Try tallow in creative menu applications:
- Place a yuzu kosho-infused tallow quenelle atop black miso cod.
- Elevate churrasco sliders with tallow brioche buns.
- Use burnt sugar-tallow buttercream to frost chocolate-chile cupcakes.
About the Author
ROSALYN DARLING specializes in insights-based culinary innovation that spans across away-from-home and retail channels. Plant-forward foods, reducetarian culture and alternative mixology have been her current areas of focus in the kitchen, working with both Fortune 500 CPGs and top 200 foodservice operators to bring this sprouting trend to shelves and menus across the nation. A taste of what Rosalyn has experienced during her dynamic career as a hybrid of marketing and culinary innovation includes: Strategic Consulting Partner with The Culinary Institute of America, Culinary Instructor for Premier Culinary Clinics, Speaker at National Restaurant Association’s Foodamentals Studio & Culinary Experience Center, Master Trainer for dairy-free beverage mixology at N.Y. and L.A. Coffee Festivals, and Flavor & The Menu Culinary Roundtable Presenter and Panelist. Rosalyn holds a bachelor’s degree in Marketing, Management and Entrepreneurship from the University of Illinois Chicago and a culinary degree from the International Culinary School at the Illinois Institute of Art Chicago.
