3 ms·

Sadly I don't have the time currently to read the entire article, but I did look at the intro and the recipe. I think if the author is looking for the proper cr

Sadly I don't have the time currently to read the entire article, but I did look at the intro and the recipe. I think if the author is looking for the proper cronchy non-floppy texture, the double fry is more important than the beef tallow. What the author may not realize is that part of the benefit of the commercial frozen frys is that they generally come par-fried before they were frozen

slipheen 6y ago
Great point, I've seen before in youtube videos how much of a difference makes. The author's recipe does suggest doing exactly that: Beef Tallow French Fries Adapted From “McMenu: Do-It-Yourself McDonald’s Restaurant Recipes” Yields two medium-sized orders of fries. 2 large russet potatoes ¼ cup white sugar 2 tablespoons white corn syrup (Karo) 1–2 cups hot water 6 cups Crisco shortening ¼ cup beef tallow Salt to taste 1. Peel the potatoes and cut them into shoestrings. They should be about ¼ inch x ¼ inch in thickness and about 4 inches to 6 inches long. 2. In a large mixing bowl, combine the sugar, corn syrup, and hot water. Stir to dissolve the sugar. Place the potatoes into the bowl of the sugar-water and refrigerate for 30 minutes. 3. While they’re soaking, pack the shortening into a deep-fryer. If you don’t have a deep-fryer, any sauce pot or dutch oven will suffice as long as you have an appropriate thermometer. Heat on the highest setting until the shortening has liquefied and reads between 375° and 400° F. 4. Drain the potatoes then dump them into the fryer (be careful, it will be ferocious). Nudge them around to make sure they don’t stick to one another. After 1 to 1 ½ minutes, transfer the potatoes to a paper towel–lined plate. Let them cool 8 to 10 minutes in the refrigerator. 5. While they’re cooling, add the beef tallow to the hot shortening and bring temperature back to between 375° and 400° F. 6. Add the potatoes and deep-fry again for 5 to 7 minutes or until golden brown. Again, nudge lightly to keep them from becoming one mega-fry. Remove and place them in a large bowl, sprinkling generously with salt and tossing to mix the salt evenly. Serve hot and enjoy.
- jedimastert 6y ago
  I'm interested that the recipe recommends two fry steps at the same temp. Most recipes I've seen suggest the first fry be at a lower temp, like a confit. I'm guessing it's because it would mean keeping another frier at a low temp that wouldn't be useful for anything else.

slipheen 6y ago

Great point, I've seen before in youtube videos how much of a difference makes. The author's recipe does suggest doing exactly that: Beef Tallow French Fries Adapted From “McMenu: Do-It-Yourself McDonald’s Restaurant Recipes” Yields two medium-sized orders of fries. 2 large russet potatoes ¼ cup white sugar 2 tablespoons white corn syrup (Karo) 1–2 cups hot water 6 cups Crisco shortening ¼ cup beef tallow Salt to taste 1. Peel the potatoes and cut them into shoestrings. They should be about ¼ inch x ¼ inch in thickness and about 4 inches to 6 inches long. 2. In a large mixing bowl, combine the sugar, corn syrup, and hot water. Stir to dissolve the sugar. Place the potatoes into the bowl of the sugar-water and refrigerate for 30 minutes. 3. While they’re soaking, pack the shortening into a deep-fryer. If you don’t have a deep-fryer, any sauce pot or dutch oven will suffice as long as you have an appropriate thermometer. Heat on the highest setting until the shortening has liquefied and reads between 375° and 400° F. 4. Drain the potatoes then dump them into the fryer (be careful, it will be ferocious). Nudge them around to make sure they don’t stick to one another. After 1 to 1 ½ minutes, transfer the potatoes to a paper towel–lined plate. Let them cool 8 to 10 minutes in the refrigerator. 5. While they’re cooling, add the beef tallow to the hot shortening and bring temperature back to between 375° and 400° F. 6. Add the potatoes and deep-fry again for 5 to 7 minutes or until golden brown. Again, nudge lightly to keep them from becoming one mega-fry. Remove and place them in a large bowl, sprinkling generously with salt and tossing to mix the salt evenly. Serve hot and enjoy.

jedimastert 6y ago
I'm interested that the recipe recommends two fry steps at the same temp. Most recipes I've seen suggest the first fry be at a lower temp, like a confit. I'm guessing it's because it would mean keeping another frier at a low temp that wouldn't be useful for anything else.