Where Can I Get Beef Tallow Fries

I have a deep, dark confession to brand today…

Equally I've progressed along in my read food journey, I've noticed that my taste buds have inverse. I've gradually lost my cravings for many of my one time-loved processed nutrient favorites, and I'm pleased to report that my palate has happily adjusted to fresh ingredients and flavorful whole foods.

However.

There is one "junk nutrient" that I still love just every bit much as ever.

French fries.

And not just whatever french fries– I however adore the ones that come from America's favorite fast-food concatenation (you know, the i with the large xanthous arches…)

But those delicious sticks of potato-perfection are fried in a canola/soybean oil alloy… And I definitely endeavour to avert processed vegetable oils…

Thankfully, french chips don't accept to be junk food if yous make them with the proper ingredients. Wanna know the underground to perfect fries?

Beef tallow.

In fact, that certain fast-food chain referenced in a higher place used to cook their fries in beef tallow, until they sadly switched to the disgusting vegetable oils in 1990.

Did you lot know that, contrary to popular belief, beef tallow is actually a "adept" fatty? More and more evidence is popping up, showing the states that animals fats (like tallow) are actually better for us than modern industrial oil alternatives. Lard is dorsum, baby!

(You can easily return your own tallow at habitation– bank check out my beef tallow tutorial for all the details.)

Now, I like oven chips too (the kind you stick on a cookie canvas and bake in the oven). BUT. Sometimes simply a truthful-bluish fried French fry volition practice, and that is where these babies come up in.

How to Make French Chips at Home

Ingredients:

(There aren't really precise measurements for this– you lot'll just accept to eyeball this i according to what you lot have on hand.)

• Potatoes (You tin use any kind, but I peculiarly love using my homegrown Yukon Golds. I unremarkably use four-6 potatoes for my small family.)
• Common cold h2o (optional)
• Beef Tallow OR Lard (see my note below for other fat options)
• Sea Salt (I use this 1)

Instructions:

Cut the potatoes (peeled or unpeeled– your option)into sticks or wedges. Proceed in heed that the thicker they are, the longer they will accept to fry.

Place the tater sticks in a bowl and cover with cold water. Let the potatoes to soak for about an hour.

Once you are ready to fry, place the beefiness tallow in a deep stockpot (plenty for in that location to be 3-4 inches of liquid fat in one case it melts) and oestrus it to approximately 350 degrees.

Remove the potatoes from the h2o and pat them dry out. (I usually just apply a clean kitchen towel to do this, although paper towels work as well.)

Carefully place the potato sticks into the hot oil. Do not fry the entire batch at once– you'll demand to do several, smaller batches for the best result.

It takes anywhere from 5-ten minutes per batch, depending on how crunchy you prefer your fries and how thickly they are cut. (I like softer fries, while my hubby prefers them nice and crunchy.)

Stir them occasionally and spotter for them to turn that lovely shade of aureate brownish. If you aren't certain if they are ready or not, taste-testing is best style to check. (And it's also 1 of the perks of being the melt…)

In one case they are finished, remove them from the hot oil and identify on a paper-towel lined baking canvas. Generously toss with sea table salt and serve immediately.

Kitchen Notes:

• If you don't have lard or tallow, I've heard that palm shortening is another healthy fatty that is stable at high temperatures (although it won't have the lovely "beefy" undertone of the tallow….)
• It's thought that soaking the potatoes in water helps the stop consequence to exist crispier. (I call back it has something to do with the starch.) I've had great results using this method, only it'south not absolutely necessary. If you find yourself short on time, simply skip that step.
• I'm sure a home-fryer similar this one would work for this recipe. Even so since I don't have one, I've found that a deep stockpot works but as well.
• I as well don't accept a frying thermometer, so I only experiment until I detect the right temp. I'll frequently place i "sacrifice" fry in the oil as it heats upwardly. Once it starts sizzling, I know it's set up.
• Exist careful not to overload the pot– stick with smaller batches. A crowded pot takes forever to fry, and they are more prone to be soggy.
• These do not store well– y'all'll have to eat them all correct away. (I'one thousand so deplorable. ;))
• I hope you have improve self-control than I practise, because I ordinarily can't finish myself from devouring them while I expect for the remaining batches to stop…

Enjoy your homemade fries with some grassfed burgers (or even some homemade fish sticks) and a generous side of ketchup. Who says healthy food has to be deadening?

Print

The Best Bootleg French Chips. Ever.

Ingredients

• Potatoes (I use 4-5 Yukon Golds for my modest family)
• Common cold water (optional)
• Beef Tallow OR Lard
• Body of water Table salt (I use this one)

Instructions

1. Cutting potatoes (peeled or unpeeled) into sticks or wedges
2. Identify spud sticks in a bowl
3. Cover with cold h2o
4. Let potatoes to soak for about 1 hour.
5. When prepare to fry, place plenty beef tallow in deep stockpot to equal iii-4 inches when melted
6. Heat to approximately 350 degrees
7. Remove potatoes from the water
8. Pat dry (a clean kitchen towel works)
9. Carefully place some of the potato sticks into hot oil
10. You'll need to do several, smaller batches for best results
11. It takes v-ten minutes per batch, depending how thickly cut they are and how crunchy yous like them (I like softer fries, hubby prefers crunchy)
12. Stir occasionally and watch for that lovely shade of gilded brown
13. Taste-exam
14. Once finished, remove from hot oil and identify on paper-towel lined baking sheet
15. Generously toss with bounding main salt and serve immediately

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Source: https://www.theprairiehomestead.com/2013/03/the-best-homemade-french-fries-ever.html

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