Beef tallow fries recipe (2024)

FAQs

Is beef tallow good for fries? ›

Because rendered beef fat, tallow, naturally high a very high smoke point of about 400 degrees F. This makes it perfect for frying french fries or roasting just about anything. The key when frying with any oil, but especially beef fat, is to give it time to come to temperature.

As innovation influenced preferences, the prominence of tallow in cooking began to wane. The emergence of vegetable oils, along with the growing popularity of alternatives like butter and lard, contributed to tallow's gradual exit from our culinary repertoire.

From 1940 - 1985, McDonald's famous french fries used to be cooked in beef tallow. Everything changed in 1990 when a motivated millionaire pressured them to switch to vegetable oil. Since 1954, McDonald's has been the behemoth of fast food.

Yes, you can reuse beef tallow after frying as long as you properly strain and store it. As a general rule of thumb, you can use it about three to four times before it becomes rancid. Monitor its color and smell before using it to check for freshness.

Since beef tallow isn't FDA-approved for topical use on your skin, it could put you at risk for bovine spongiform encephalopathy, or mad cow disease, DeRosa explained. “There are so many other fantastic products that one can use for the skin; I don't think this is worth the risk,” she said.

What are the main differences between tallow and lard? Tallow comes from beef and has a rich, savory flavor, perfect for frying and roasting, while lard, derived from pig fat, has a mild, neutral taste, making it ideal for baking and creating flaky pastries.

4. Suet and Tallow Are Healthy Fats. Suet and Tallow, just like avocado oil and coconut oil consists of natural and healthy unrefined saturated fats ~ an ideal daily addition to your healthy diet. Processed vegetable and seed oils like Canola Oil and Sunflower Oil are high in unhealthy polyunsaturated fats.

Tallow is made from beef fat, while lard consists of pork fat. The variation in sources creates distinctive flavors and textures. Hardness: Tallow is slightly harder than lard and has a texture similar to solid butter or a bar of soap.

Cooked In Vegetable Oil (Soybean Oil, Vegetable Oil [May Contain One Or More Of The Following: Canola, Corn, Or Cottonseed], Hydrogenated Soybean Oil, Dimethylpolysiloxane [Anti-Foaming Agent]). Seasoned With Sea Salt. COOKED IN THE SAME OIL AS MENU ITEMS THAT CONTAIN WHEAT, MILK, AND FISH.

Does Buffalo Wild Wings use beef tallow? ›

There may be some variations outside the USA (update: Canadian BWW locations use soybean oil), but inside the country Buffalo Wild Wings is using a ton of beef tallow – even for their cauliflower wings.

The last big change for the company's french fries was about a decade ago when Burger King swapped out the beef tallow used to cook the fries for a healthier corn-soy blend. The secret of the new fries—dubbed Satisfries—is in the batter that coats fries sold in fast food restaurants.

While beef tallow is used across industries for culinary, baking, and skin care applications, improper storage could result in rancidity, producing unpleasant odours and tastes that detract from its purpose. Store beef tallow in a cool, dark location to prevent oxidation and spoilage.

The Navy used tallow to lubricate the massive steam engines powering virtually all ships of the era, and they eventually depleted the stock. Tallow became more rare and expensive at about the same time that vegetable oils made from rapeseed hit the market.

Most healthful oils for deep frying

One study found that extra virgin olive oil and coconut oil were two of the most stable oils. The researchers heated 3 liters of oil in a deep fryer at 356°F (180°C) for 6 hours. This suggests that they may be the most suitable oils for deep frying.

For frying and a beefier taste, use tallow. For a lighter taste and as a fat source in baking, opt for lard. And in both situations, always opt for tallow and lard from grass-fed, grass-finished, and pasture-raised animals — the negative health effects from industrially-produced lard and tallow are not worth it.

Universally, the best fat is beef tallow. The double fry method is overrated. The real technique is to blanch the fries in water with a dash of vinegar first, then freeze and fry from frozen. The water "poach/blanch" cooks the potato and the vinegar prevents the starch/pectin from breaking down.

Refined peanut oil is the best oil to use for making french fries. You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.

This Washington Post article from 1985 identifies Arby's, Bob's Big Boy, Burger King, Hardee's, McDonald's, Popeyes, and Wendy's as fast-food spots that use beef tallow in their fryers.