ISO: Beef tallow fries
- Jamie Eats Burgers Nov 6, 2009 05:19 AM
I'm not the biggest fan of 'french' fries. But I enjoy them if they are done well.
I also know that the fat that is used is crucial for flavour.
Anyone know where to get fries fried in beef tallow in Toronto?
I would hate to make them myself...
while not fine dining by ANY means .... and i mean ANY means ....
Master Steak on Dixie 1 block north of the 401 fries there's in beef tallow
the masterburger is actually very good too -- the best under $10 i've had
(this is a truck stop ... so dont bring first dates here)
5895 Dixie Rd, Mississauga, ON L4W1E8, CA
Please report back if you try them.
Beef tallow is sometimes used for fries in New Zealand in fish and chip places, and the chips are McCains. I find the result bordering on unpalatable and leaving me feeling queasy. But obviously somebody must like them. Perhaps one must build up a tolerance to the fat.
McDonald's fries used to be fried in beef tallow, and when they made the change to vegetable oil in 1990, they employed flavour chemistry to replicate the flavour of the beef tallow. Supposedly their current product is almost indistinguishable from the tallow incarnation, so arguably, you can enjoy "beef tallow" fries at Mickey Dees.
re: Crispier Crouton
Very arguably. I'm old enough to remember McDonald's fries a long time ago. The fries they serve today don't even vaguely resemble the ones they served way back when - and they haven't in decades.
Even more galling is that I've heard them tell people that their fries are suitable for vegetarians, when - in Canada - they apparently aren't.
The fat can strongly affect the flavour, but it's really about much more than that. Fries made in beef drippings, duck fat, or goose fat can be especially delicious, but are not necessarily delicious.
Other critical factors include the type of potatoes, whether they have been frozen, their size and shape after chipping, whether they are wet or dry, whether they are blanched and then finished or just cooked once, the specific cooking temperatures, the age of the oil, other foods that have been cooked in that oil, and the skill of the cook. Deep frying IS a skill, but many restaurants don't treat it as such.
While beef drippings can produce amazing fries, the beef fat may have been processed to the point where little "beef dripping" flavour remains - certainly not enough to transfer to the food. And when fries are cooked carelessly in beef fat, the result can be particularly unpleasant. Something like peanut oil is much more forgiving.
One thing I've noticed is that the fries at many restaurants changed for the worse when they switched to Canola oil. Yet I've also tasted delicious fries cooked in Canola oil. It's much harder than it looks to produce an amazing fry.
I have to agree. After deciding that I was fed up with french fries and then tasting Jamie Kennedy's fries a few months later, my hope was restored and I realized that the problem is that most places just don't know how to cook fries properly. If JK can make his fries taste that stunning, then clearly there is an art to making the proper french fry.
I thought High Street (fish & chips place) on Underhill did. Can anyone confirm or correct this?