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We\u2019ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray<\/a>, the ultimate ingredient for BBQ\u2019ing, grilling, searing, saut\u00e9eing, and more.<\/em><\/p>\n Here at Food52, we\u2019re a community full of cooks, and we cook A LOT. With that experience comes some techniques\u2014and preferred products\u2014that are now second nature to us, like preheating a pan with our favorite cooking oil before dropping in an ingredient. The satisfaction of that sizzle is music to our ears\u2014it means good things to come.<\/p>\n But sometimes a product comes along that expands our horizons. When we were asked to try out a new natural cooking fat, our curiosity was piqued. Wagyu Beef Tallow Spray<\/a>, from South Chicago Packing, is 100% pure premium rendered American Wagyu beef fat, in nonstick cooking spray form. (It also comes in a 42-ounce tub and a 11.5-ounce glass jar.) The Amazon reviews<\/a> for the spray are glowing: \u201cMakes [a] good cut of steak taste aged.\u201d \u201cLove air frying chicken with this spray.\u201d \u201cWay better than using butter or any type of oil for high heat cooks.\u201d We\u2019ll stop there, but it keeps going.<\/p>\n I raised my hand to be a tester faster than you can say \u201cfire up the grill.\u201d A few other members of the Food52 fam did as well. Here\u2019s what we thought of the spray.<\/p>\n In my house, my husband and I used it on, well, everything, for about a week. We used it to grill flank steak at an impromptu weekend BBQ, to add some flavor to a frozen risotto on a too-tired-to-cook Monday night, and with our signature dinners of \u201crandom things in the fridge that we put in a pan together.\u201d (A recent iteration included roasted eggplant, a jar of crushed tomatoes, and ground turkey with basil and thyme.)<\/p>\n Shana Liebman<\/a>, home cook and professional recipe developer, used it to fry eggs, which she said \u201cinstantly evoked memories of late-night-diner steak and eggs.\u201d She also said it took a simple grilled cheese to another level. (Our Test Kitchen Recipe and Content Creator, Nea Arentzen<\/a>, tried it with eggs too\u2014she liked how \u201cit made my eggs crispy nice and quickly\u201d and noted it added richness without overpowering flavor.)<\/p>\n Linsey Sowa<\/a>, co-owner of the private chef company, Southernish<\/a>, and moderator of Food52\u2019s Cookbook Clubs<\/a>, made a mean cornbread with it. \u201cThe high smoke point allowed me to put the cornbread on a stove burner and get a nice crispy, crackling crust\u2014along with the addition of a richer flavor,\u201d she said. Her partner, Chef Joseph Rousey, used it to smoke a pork shoulder, and loved that the tallow added moisture and flavor throughout the 10-hour process.<\/p>\n I found that in every case, the spray added a surprising depth of flavor to our dishes. My husband agreed, but pointed out that the flavor was relatively neutral compared to something like olive oil. Like Linsey, he crowed about the high smoke point. (Less processed oils like olive oil tend to have lower smoke points<\/a>, refined oils are generally better for high-heat cooking like frying.)<\/p>\n For Shana, the standout feature was the mild flavor that adds a umami richness without any chemical aftertaste. She also sang its high-heat praises, saying the spray is a great way to cook with high heat without using highly refined seed oils like canola.<\/p>\n Joseph made note of the spray\u2019s effect on veggies. \u201cIt makes coating vegetables prior to roasting, sauteing, or even grilling a snap,\u201d he said. \u201cNo more pooling of butter or oil on one side of the veggies! I hate the soggy mess that happens with veg like broccoli, when the butter clumps on the florets\u2014an even, light coating adds flavor and ease.\u201d<\/p>\n In a word, Chicago. Its maker, South Chicago Packing<\/a>, is a fifth generation, family-owned business that started out in the Chicago Stockyards over 120 years ago. They began as a meat packing operation (hence the name), and then transitioned into high-end specialty fats, custom oil blends, and food-grade specialty products.<\/p>\n All of South Chicago Packing\u2019s products support what they call \u201cnose-to-tail sustainability,\u201d using meat that is pasture-raised and sustainably and humanely sourced. Plus, their Wagyu Beef Tallow spray is Keto-, Paleo-, and Whole30-friendly, as well as gluten- and dairy-free.<\/p>\n Now that they\u2019ve been in business for a century plus, South Chicago Packing is expanding its geographic reach\u2014but not forgetting its roots. They remain committed to Chicago itself, and aim to reinvest in its neighborhoods and in their employees by creating jobs and contributing to the future of the city.<\/p>\n Here\u2019s to that ethos, and to the great products they produce. Happy home cooking.<\/p>\n Our friends at South Chicago Packing started out with an aim to offer quality products and back them up with unparalleled service. Over a century later, that Drive to Serve is still at their core. They\u2019re the experts in high-end cooking fats and oils that you can trust. Shop here<\/a>.<\/em><\/p>\n<\/p><\/div>\n
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