Beef tallow fries recipe (2024)

FAQs

Is beef tallow good for french 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.

You can reuse beef tallow for frying multiple times! 💡 Simply strain and store it properly, and it can be reused about 3-4 times.

Add the Beef Tallow to a wide, heavy-bottomed skillet (10-12” width pan is ideal for a 1-2” depth of oil) and place the pan over medium heat. When the surface of the oil begins to shimmer, the oil should be hot enough to fry.

Wait until the oil is about 350-360 degrees. If you have an instant read thermometer you can use that to tell. If not, wait until a fry sizzles when you carefully slide it into the oil.

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.

As we've already said, beef tallow makes delicious foods when used for deep frying. But it also has temperature advantages. We have found that beef tallow has a higher heat capacity than peanut oil, meaning it can do more heat-work per degree than peanut oil.

Make sure to store it in an airtight container to keep any moisture out and prevent it from going rancid. Can you reuse beef tallow after frying? Yes, you can reuse beef tallow after frying as long as you properly strain and store it.

If all of the solid, white pieces of fat have liquefied, and all that remains are liquid and browned crispy cracklings, your tallow is done. 6. Strain the liquid. Allow your tallow to cool for about five minutes, then strain the rendered beef fat into a bowl using a fine-mesh strainer.

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.

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.

Does beef tallow go bad? ›

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.

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.

Beef tallow is healthy

Grass fed beef tallow isn't just flavorful and a great local option for high-heat cooking, it's also a healthy option. Tallow contains linoleic acid which is considered a natural anti-inflammatory. Grass-fed beef tallow is rich in vitamin A and vitamin D.

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.

For these fried eggs, melt a bit of the creamy tallow in a pan over medium heat. Once lightly shimmering, slide in your eggs and allow the whites to set gently. While we recommend removing while the yolks may still run, cook to your preference, but always top with fresh-cracked pepper and flaky salt for contrast.

Rather than making French fries in vegetable oil, I decided to load up a cast iron pan with wagyu beef tallow and fry some fresh cut potatoes in that beef fat. These beef tallow French fries are so much better and tastier than typical fries. Spark up the grill, grab that cast iron pan and give them a shot.

Using beef tallow or duck fat gives you fries that are wildly more delicious than fries cooked in soybean oil or other vegetable oils. Beef tallow and duck fat are also a more stable fat that tolerates high heat frying with the least amount of oxidation (I discuss this at length in my podcast).