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Switched from peanut oil to beef tallow for fries and the difference is wild
I always used peanut oil for my fries because that's what everyone says is best. Last week I grabbed some beef tallow from the butcher on a whim. After just one batch at 375 degrees for 4 minutes I could not believe the crunch. The exterior was way crispier and the inside stayed fluffy, not greasy at all. Has anyone else tried swapping oils for something old school like lard or tallow? I'm curious if other fats change the flavor as much as this did.
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riverreed1mo ago
375 degrees for exactly 4 minutes, that's the same timing I use for tallow too. Did you taste a difference in the actual potato flavor or was it mostly just the texture that changed for you?
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paigep201mo ago
You mentioned texture changed but not flavor, was the potato taste noticeably different with tallow?
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