Beef tallow fries recipe (2024)

FAQs

How much tallow do I need to fry chips? ›

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.

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.

Properly stored beef tallow may last up to one year when stored in cool dark environments, while it could extend even further when kept frozen. Avoid direct sunlight and heat sources, accelerating oxidation processes and leading to spoilage. Regular usage helps maintain its freshness and quality.

Unlike many vegetable oils that go through several processes before reaching the supermarket shelves, beef tallow fat is minimally processed and does not contain harmful additives. This makes it a much healthier option for a cooking oil.

Dermatologists typically look for products that are high in linoleic acid and low in oleic acid, and the reverse can irritate the skin, he continued. He also noted that despite claims of being noncomedogenic, tallow will most likely clog pores because it is heavy and thick.

When deep frying foods with a bread or batter coating, you can reuse tallow oil up to 3-4 times. However, every time you heat the tallow, it will degrade, so monitoring the oil's condition is essential.

In 1990, McDonald's announced they would be replacing their deep frier with Vegetable oil and finally getting rid of beef tallow. Customers were outraged, as they noticed a lackluster taste from the new french fry.

The difference between lard and tallow

While both are general cooking fats, lard is known for its softer texture, mild taste, and popularity in baking, and tallow is known for its slightly beefier taste and uses in deep frying, soaps, and candles.

What temperature do you deep fry with tallow? ›

Once you are ready to fry, place the beef tallow in a deep stockpot (enough for there to be 3-4 inches of liquid fat once it melts) and heat it to approximately 350 degrees.

Whether you're new to using beef tallow or if you're a seasoned fan, it's helpful to know when beef tallow goes bad! Beef tallow will keep for 12 months at room temperature, 12-18 months in the refrigerator, and at least two years in the freezer.

Tallow will solidify and keep at room temperature in a sealed container for up to a year and won't go rancid. Beef Tallow will keep even longer in the refrigerator or indefinitely in the freezer.

When stored in a sealed container at room temperature, it will solidify and remain stable for up to a year without going rancid. If refrigerated, beef tallow can keep even longer, and it can remain in good condition indefinitely when stored in the freezer.

As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. You'll know it's done with there is clear liquid at the bottom and crispy bits floating on top. Strain the tallow through a piece of cheesecloth or fabric or a fine mesh strainer.

On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you're after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.

Add enough oil to partially submerge the food.

The exact amount of oil you use will depend on the size of the pan and the food you're cooking. Generally, however, the oil should reach about half the depth of the item. ½” to 1” (1¼-2½ cm) will be enough for most types of foods.

Because it has a high smoke point that enables the fries to cook effectively with great crispy edges, Palm oil is perfect for deep frying chips and other carbs. The high smoking point of Palm oil also makes it safe to be used repeatedly without losing quality.

Gently melt about three-quarters (200g) of the block in the pan. Once it's melted, turn the heat to almost full and pop one chip in the pan to see if the lard is hot enough. It needs to start bubbling quite soon after the chip goes in so adjust the temperature until you're happy.