While I do enjoy the taste and everything my coworkers cannot seem to touch the stuff without making an absolute mess of themselves and the surrounding area.
I like to heat up a big slicing knife and cut huge chunks off this thing.
AntonyBenedictCamus
…and my axe!
SeanHunterOG
It had it coming.
Deliciouable
Caesar was here .
Jealous_Acorn
Now everyone go for a quick smoke
InsidiousZombie
Did a stint where I would do overnight fryer serving (empty the oil, clean fryer, filter or replace oil) and the best part about the tallow using places was I never had to do the part where they add the tallow back in
QiwiLisolet
Danger cube
Agile_Oil9853
I hate beef tallow so much. Seed oils until I *die*
castille
Fatberg! Dead ahead!
MrMurderthumbz
Back in the day i was a fryguy at a place that used solid shortening in their fryers. It came with a plastic sleeve around it in a carboard box. We would use a wire to cut one third off of it and the big piece would slide right into the fryer using the plastic to hold it. and the smaller piece horizontal on top of it. Because it made such good vontact with the metal it melted fast. Of course they dont tell you this on the first day and it was a total shit show. Even worse than this picture i think i used a spatula
pcloudy
I remember working at out back 15 years ago and having the bottom part of my pants covered in that shit because their oil filtering machine leaked like a bitch. Bad memories.
paiute
They stabbed it with their steely knives but they just couldn’t kill the beast.
Dementalese
Why you deep frying the knives doe?
SilkSoyMilk
Beware the fries of March
Dangerous-Disk5155
y’all right over there?
montycantsin777
is it cake?
hitman0187
MemeslayerDankstein
Chunk some off and put them in a large pot on the range on low. Just enough to cover your elements. Then you can add the remaining solid tallow and now have to worry about shoving it into the slots in between or any flare ups. It’s been a night and day difference for us, vs.. whatever this setup is. Less mess and worry.
OhOkayFairEnough
Put it in a hotel pan. Put the hotel pan on the flattop or grill at 275-300°. Pour it into the fryer as it melts until the coils are covered. Put the rest of it on top of the fryer and turn the fryer temp to 250 to melt the remainder. Just had to do this today.
26 Comments
Et tu, chef?
My boss got us on the tallow trend as well.
While I do enjoy the taste and everything my coworkers cannot seem to touch the stuff without making an absolute mess of themselves and the surrounding area.
Et tu Brute?
https://preview.redd.it/jpi8hpa5gyeg1.png?width=510&format=png&auto=webp&s=faf6046f17595e1e9eae90bd98de2d89746c3847
Just outta curiousity, is Omcan good? Home use.
Et tu, Bruté?
I like to heat up a big slicing knife and cut huge chunks off this thing.
…and my axe!
It had it coming.
Caesar was here .
Now everyone go for a quick smoke
Did a stint where I would do overnight fryer serving (empty the oil, clean fryer, filter or replace oil) and the best part about the tallow using places was I never had to do the part where they add the tallow back in
Danger cube
I hate beef tallow so much. Seed oils until I *die*
Fatberg! Dead ahead!
Back in the day i was a fryguy at a place that used solid shortening in their fryers. It came with a plastic sleeve around it in a carboard box. We would use a wire to cut one third off of it and the big piece would slide right into the fryer using the plastic to hold it. and the smaller piece horizontal on top of it. Because it made such good vontact with the metal it melted fast. Of course they dont tell you this on the first day and it was a total shit show. Even worse than this picture i think i used a spatula
I remember working at out back 15 years ago and having the bottom part of my pants covered in that shit because their oil filtering machine leaked like a bitch. Bad memories.
They stabbed it with their steely knives but they just couldn’t kill the beast.
Why you deep frying the knives doe?
Beware the fries of March
y’all right over there?
is it cake?
Chunk some off and put them in a large pot on the range on low. Just enough to cover your elements. Then you can add the remaining solid tallow and now have to worry about shoving it into the slots in between or any flare ups. It’s been a night and day difference for us, vs.. whatever this setup is. Less mess and worry.
Put it in a hotel pan. Put the hotel pan on the flattop or grill at 275-300°. Pour it into the fryer as it melts until the coils are covered. Put the rest of it on top of the fryer and turn the fryer temp to 250 to melt the remainder. Just had to do this today.