The use of tallow, rendered beef fat, in cooking has a long and rich history in American cuisine. For centuries, it was a staple in many American households, particularly in the midwest and south, where cattle were abundant and easily accessible. In fact, tallow was a common cooking oil in many parts of the United States, particularly in the 19th and early 20th centuries.
Tallow was used for a variety of purposes, from frying and sautéing to baking and making soap. It was also a common ingredient in lard, which was used to make pastry dough, biscuits, and other baked goods. Tallow was also used as a shortening in many recipes, adding a rich, savory flavor to dishes like pie crusts, cakes, and cookies.
However, in the mid-20th century, tallow began to fall out of favor in American cooking. Several factors contributed to its decline, including the rise of vegetable oils, changes in grocery shopping habits, and concerns about the saturated fat content of tallow.
One of the main reasons for the decline of tallow was the increasing popularity of vegetable oils like soybean oil, canola oil, and olive oil. These oils were seen as a healthier alternative to tallow, which was high in saturated fat. Additionally, the rise of supermarkets and the growing convenience of pre-packaged food made it easier for cooks to use alternative oils without having to render and store their own tallow.
Another factor was the changing attitudes towards animal fat in general. As consumer awareness of the health risks associated with saturated fat increased, many cooks began to shy away from using tallow, opting instead for heart-healthy alternatives like olive oil or canola oil.
By the 1970s and 1980s, tallow was largely relegated to niche markets, such as in the production of soap and cosmetics, where its shelf life and stability made it a popular choice. Today, tallow is mostly used in niche applications, such as in some artisanal cheeses and breads, where its unique flavor and texture are prized.
Despite its decline, tallow remains an important part of American culinary history, and many cooks still value its rich, savory flavor and versatility in the kitchen. Nevertheless, its heyday is largely in the past, and it is no longer the ubiquitous cooking staple it once was.