HOME > Chowhound > Home Cooking >

Discussion

Cooking Fries in Tallow [split from Quebec]

(Note: this post was split from the Quebec board at: http://chowhound.chow.com/topics/847066 -- The Chowhound Team)

I was told the secret at Frit Alors was the tallow/fat so now I am excited that I have put the other piece of the puzzle together.But how much fat would we put in for a table of four?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Unless you're actually serving up the fat to your guests, the amount will be the same no matter how many people are at the table i.e. enough to fill your fryer or whatever vessel you use to make fries.

    10 Replies
    1. re: SnackHappy

      Thanks, I thought that you might add Tallo to your frying oil.Now I have an idea how much to order.

      1. re: finefoodie55

        You can indeed mix tallow with oil if you want, but results will not be the same. The proportions are entirely up to you. I use evil, evil hydrogenated tallow which I bought at Aubut. It's very unhealthy, but the fries come out amazing

        1. re: SnackHappy

          Who cares about being healthy when talking about tallow?

          1. re: ohyouneverknow

            I thought you did, when you asked for grass fed.

            1. re: SnackHappy

              lol, I'm less concerned about being fat than intaking antibiotics. I know there are still going to be some even in grass-fed, but hopefully less.

              1. re: ohyouneverknow

                There's more to it, though. Hydrogenated tallow (shortening) has trans fats and grain fed has more saturated fat. Whilst grass fed will have more omega-3s and conjugated linoleic acid. It is therefore much healthier than the industrial stuff, which has the only advantages of keeping forever at room temp and giving you fries that apear less greasy.

                1. re: SnackHappy

                  You did not support your statement "there's more to it".

                  1. re: ohyouneverknow

                    Funny, I thought I did.

                    "Hydrogenated tallow (shortening) has trans fats and grain fed has more saturated fat. Whilst grass fed will have more omega-3s and conjugated linoleic acid. It is therefore much healthier than the industrial stuff, which has the only advantages of keeping forever at room temp and giving you fries that apear less greasy"

                    Can I conclude, then, that you don't believe that omega-3s and CLA are any healthier than saturated and trans fats?

                    1. re: SnackHappy

                      Did I mention “I'm less concerned about being fat than intaking antibiotics”? I regulate my intaking ratio of omega 3, 6 and 9 by eating fish, fish oil and etc, but antibiotics is a whole other issue. That's why I asked for grass-fed, cuz seems to me, they have less antibiotics. :)

    2. I don't think they use 100% beef tallow. I think it is a mix with oil. Even in Belgium most fritures have changed to oil (cheaper, doesn't need to be replaced so often).

      You can use a 100% tallow. But if you mix it with oil it will last you longer. Still fries in tallow are a wonderful thing. Serve some carbonades a la flamande with it!

      1. I tried to buy some for a long time but it was only available at wholesalers. I now make my own:

        Get some beef fat (suet) from a butcher, chop it and put it in the food processor while it's still semi-frozen. Put that "ground fat" in a dutch oven and melt it (stir the "slush" once in a while) until all is left is small brown bits. Filter with a cheesecloth and voilà!

        (I do this outside because of the smell)

        The whole process is quite disgusting but it's cheap, since most butchers will just give you the suet!

        I use a mix of 50/50 tallow and peanut oil to make my fries.

        1 Reply
        1. re: Whygee

          Whygee:

          How did it taste in terms of the 50/50 mix compared to 100% tallow?

          Also, can you recommend or refer a wholesaler where I can ge the suet?

          Thanks!