4 ms·

I am pretty curious about what the effect would be on flavour. Animal fat is pretty bad for you though, and probably much cheaper to come by so I imagine those

I am pretty curious about what the effect would be on flavour. Animal fat is pretty bad for you though, and probably much cheaper to come by so I imagine those are just a few reasons to go with vegetable oil over animal fat.

ams6110 16y ago
In retrospect the beef lard was probably no worse than the trans-fat oil they replaced it with (they have since eliminated the trans fats). But the prior poster is correct... McDonalds fries have never been as good since they stopped using the beef tallow.
- delackner 16y ago
  Actually "I read somewhere" years ago, mainstream publication citing a then-new study, that trans-fat oil works in the body in some meaningful way 30x worse than animal fat. The details are too snore-inducing to remember. Just eat lots of vegetables and it won't matter if you eat a small bit of whatever.
tptacek 16y ago
I've never fried anything in tallow, and while I keep good lard (and bacon fat) for confit, I never fry with it. However, I do fry things in duck fat, and it makes an enormous difference, both in flavor and mouthfeel. The "best" french fries are, it's said, fried in horse fat (I first read than in Steingarten, a dubious source, but have heard it backed up repeatedly). If you Google, there's an article with someone actually tracking down horse fat and frying frites in it.
- evgen 16y ago
  Anything fried in duck fat is better :) In fact, now that I think about it the only thing I do with my carefully hoarded supply is use it for frying and confit. I wonder how well it works for tasks that otherwise are better with lard (e.g. pastry pie crusts, etc.) Ever use it in place of lard for a baking task?
  - tptacek 16y ago
    No. I really ought to. My understanding is that it plays approximately the same role as 50/50 oil/butter would. (Eggs. I also do eggs in duck fat.)
- logicalmind 16y ago
  You probably already know about it, but there is a place in the chicago area called "hot doug's" that makes duck fat french fries on fridays and saturdays. They also have wonderful sausages.
  - tptacek 16y ago
    Hot Doug's is awesome, but the line is reliably 40 minutes long. You can phone orders ahead, but Hot Dougs doesn't keep well. If you're going to go out to Avondale for a sausage and some fries, you might as well suck it up and stand in line. The Publican, at Fulton Market, makes duck fat fries. It too fills up quickly, but they open at 3.30P every day and don't get crowded 'til 5.30 or so. And: absolutely fantastic beer list. So that's your best bet in Chicago.
brianwillis 16y ago
You're right about the cost. I worked for McD's during the transition to vege oil, which drove down the profit margin of fried products considerably. Given that you need a handfull of high gross profit products (fries, coke, coffee, etc.) on the menu to alleviate the burden of low gross profit products (happy meals, anything healthy, etc.) the decision to switch really hurt. Didn't affect the flavour much though. Not a single customer approached us about it at the store I worked in. Though if you took fries from two different batches, each cooked in different oil, and concentrated really hard, you could just make out the difference.

ams6110 16y ago

In retrospect the beef lard was probably no worse than the trans-fat oil they replaced it with (they have since eliminated the trans fats). But the prior poster is correct... McDonalds fries have never been as good since they stopped using the beef tallow.

delackner 16y ago
Actually "I read somewhere" years ago, mainstream publication citing a then-new study, that trans-fat oil works in the body in some meaningful way 30x worse than animal fat. The details are too snore-inducing to remember. Just eat lots of vegetables and it won't matter if you eat a small bit of whatever.

tptacek 16y ago

I've never fried anything in tallow, and while I keep good lard (and bacon fat) for confit, I never fry with it. However, I do fry things in duck fat, and it makes an enormous difference, both in flavor and mouthfeel. The "best" french fries are, it's said, fried in horse fat (I first read than in Steingarten, a dubious source, but have heard it backed up repeatedly). If you Google, there's an article with someone actually tracking down horse fat and frying frites in it.

evgen 16y ago
Anything fried in duck fat is better :) In fact, now that I think about it the only thing I do with my carefully hoarded supply is use it for frying and confit. I wonder how well it works for tasks that otherwise are better with lard (e.g. pastry pie crusts, etc.) Ever use it in place of lard for a baking task?
- tptacek 16y ago
  No. I really ought to. My understanding is that it plays approximately the same role as 50/50 oil/butter would. (Eggs. I also do eggs in duck fat.)
logicalmind 16y ago
You probably already know about it, but there is a place in the chicago area called "hot doug's" that makes duck fat french fries on fridays and saturdays. They also have wonderful sausages.
- tptacek 16y ago
  Hot Doug's is awesome, but the line is reliably 40 minutes long. You can phone orders ahead, but Hot Dougs doesn't keep well. If you're going to go out to Avondale for a sausage and some fries, you might as well suck it up and stand in line. The Publican, at Fulton Market, makes duck fat fries. It too fills up quickly, but they open at 3.30P every day and don't get crowded 'til 5.30 or so. And: absolutely fantastic beer list. So that's your best bet in Chicago.

brianwillis 16y ago

You're right about the cost. I worked for McD's during the transition to vege oil, which drove down the profit margin of fried products considerably. Given that you need a handfull of high gross profit products (fries, coke, coffee, etc.) on the menu to alleviate the burden of low gross profit products (happy meals, anything healthy, etc.) the decision to switch really hurt. Didn't affect the flavour much though. Not a single customer approached us about it at the store I worked in. Though if you took fries from two different batches, each cooked in different oil, and concentrated really hard, you could just make out the difference.