To accomplish this, we cut equal length pieces out of potatoes and cut those into 1 cm x 1 cm fries. It varies by specific oil, but pressed oils can have a lower smoke point—making them more apt for quick and flavorful saute. The first thing is you need the right potato. Some methods even involve frying them twice! Thawing fries out, on the other hand, will make the fries soggy before being placed into the oil. We quickly turned off the flames under the tallow pot each time the bubbling tallow threatened to reach the top of the pot. As oil heats up it breaks down—cooking oils with a high smoke point will break down more slowly—and that creates crispier fries. The Flavor Well, actually, it’s the lack of flavor. See my reply above to Nancy. Air fryers use a fraction of oil compared to frying the fries, and they result in fries that are crispy and browned to perfection. Yields: 8 servings Prep Time: 3 hours 0 mins Cook Time: 0 hours 30 mins Total Time: 3 hours 30 mins Ingredients. Of all the oils, flaxseed oil contains the highest ratio with of omega-3 to omega-6 fatty acids (1:0.3). If they're cut thin enough, they can be fried once to a golden crispness. Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries. There was nothing comparable. Those fries were the bomb, way better than anything in recent memory. One oil that beats the revered olive oil is rice bran oil. Finally, a few years ago, they started making small versions of commercial fryers for home use, with the heating elements immersed in the oil. I let it stand, just in case people don’t click on my link for it. Plus, with a 90% beef fat ratio, there was no lack of good, rich tallow flavor. FoodsForBetterHealth. The final color of the cooked french fries was similar, as was the crispness of the two versions. Drain on paper-towel lined baking sheets, and salt immediately. Yes, it would be easy to fry your fries in regular salad oil since you have some on hand, but it has a smoke point that is low enough to become dangerous and start tasting bad at deep-frying temperatures. By adding the peanut oil, we lowered the surface tension of the overall batch enough that the foam was NO problem! Could it help the oil from bubbling over? Dip the potato slices into the batter, and gently place them in the skillet. You can buy it from local butchers, at farmers’ markets, or online. Health Benefits and Side Effects…, Top 20 Antihistamine Foods that Help Fight Inflammation, 2 large russet potatoes, peeled and sliced into ¼-inch strips. Vegetable Or Peanut Oil For Frying. I bought a second pot so I could filter the oil a few times before changing it. When you make homemade french fries, you have lots of options: what type of oil, what type of vegetable, baking or frying. Dissolve the sugar in warm water and place the potato sticks into the bowl. Great experiment and article. Refined peanut oil is the best oil to use for making french fries. Thousands of home fires each year are started by improper deep frying. Potatoes fried in duck fat are a classic dish, but those are usually pan-fried. Using this method, they do turn out to be crispy on the outside and fluffy in the middle, but it also adds a lot of time to the process. That’s a fantastic journey! Deep frying involves cooking food by submerging it in hot oil. Both the peanut oil (yellow line) and the beef tallow (orange line) temperatures start to drop, but the beef tallow temperature drops more slowly. Any highly-flavored seed oil will not work well either, as their impurities lower the smoke point. What we hope to find is whether or not the beef tallow has a higher, lower, or equivalent heat capacity when compared with peanut oil. Why you should double fry your French Fries. well, we did recommend against using the more dangerous oil. The moment you cook with it, that clock starts ticking and keeps ticking even if you save it and store it in the fridge afterward. Olive oil does add good flavor, though. Cut the fries to the correct size and shape. Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few … The best oil is oil that's been used continuously for a while. Advertisement - Continue Reading Below. It seems that the engine for foam production was actual steam escaping from the inside of the fries, which would still happen even with super dry fry exteriors. Thank you for your comments! Hollywood Safflower Oil. I cut the potato into wedges. If you were to touch them both, they would both start to burn you rather quickly, but the water would do far more damage, because water has a higher heat capacity than stone. A: Bunge Oil and Frymaster are the sources for this terrific information, please go to their web sites for even more tips on frying, equipment and especially look to them for help on picking a particular oil. Stir in water to make a slightly runny consistency. In this article, we will introduce you to the different types of oils best for french fries. Homemade French Fries: Choosing the Best Oil. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. But because of the burners being turned off for a few minutes each time, the temperature data on the beef tallow became skewed.When we killed the heat and moved it off the burner, the temperature was allowed to fall quite rapidly, as it was not supported by the flame without interruption as was the peanut oil pot. Our Review of the Best Cookware Sets on the market Our Cookware Buyers Guide . You know how a can of peanuts has a little warning on the back that says something like “allergen information: contains peanuts” or how even something without peanuts might say “processed in a plant that also processes peanuts”? We all love French fries, but deep down inside, we also know that they’re unhealthy in one way or another. According to the Food Republic blog, the best oils to use are the ones called neutral-tasting oils, and they include refined versions for peanut, canola, vegetable, sunflower, safflower, and a … In a recent article, I break down my take on the best oil to fry frozen french fries in (yes, they work great in a deep fryer!). Fry for only 2-4 minutes, or until they have reached desired … For that, we can go back a few years and see that the answer for flavorful fries is beef tallow. Sort your potatoes, setting aside the high moisture potatoes to be used for another dish that isn’t fried. Add to the safety issues the fact that peanut oil is easy to find, whereas beef tallow must either be purchased from a specialty vendor (or a very well stocked butcher), or rendered at home—a time-consuming process, the smell of which will only make you want a cheeseburger the whole time—and peanut oil is the clear winner. Increase heat in deep fryer to 360. For example, making a pan-fried steak with a little butter is fine. I’ll pay much closer attention to my temperature control during both fry stages and I think it should pay dividends. I’ve only used home-rendered tallow. This is the best oil for deep frying because it adds a bit of flavor and has a high smoke point. We didn’t want skewed data! You can read about it on the FDA’s allergen page as well as the Food Allergy Research & Education website. Follow this recipe and a few tips for the best batch of homemade double-fried French fries! Related: Is Canola Oil the Same as Vegetable Oil? When you re-test the tallow could you include duck fat in your test? Sure they are heavily processed; however, the result is delicious. Stir in some water gradually. There you have it. I don’t use the french fry cutter any more, now that I no longer make fries for large groups. This means that an oil with a proper smoke point for a given task is not just a recommendation, it is a matter of safety. French fried potatoes fried in refined peanut oil taste like frenchfries. I rendered it myself. …limit[s] the maximum useful cooking temperature of cooking fats. )”, Great info on fried And if I can’t fry at 375° with an oil, I am not going to use it for fries. Canola oil and peanut oil are two common choices. Imagine that cooking oil has a set lifespan. Drain them on paper towels. A: Bunge Oil and Frymaster are the sources for this terrific information, please go to their web sites for even more tips on frying, equipment and especially look to them for help on picking a particular oil. The fries were good, but never matched the deliciousness of fries when cooked using beef tallow. I tried several small french fry cutters before settling on a large commercial device that worked like a champ, even with very large potatoes. [It is]the characteristic temperature at which a fat breaks down into visible gaseous products…[and] depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.—Harold McGee, On Food and Cooking, pg. It has a higher smoke point than refined peanut oil, I believe. Some of the more healthful oils include olive oil, avocado oil, and canola oil. The rapid decline in temperature thereafter was a result of removing the oil from heat. Vegetable oil’s smoke point usually hovers somewhere between 440° and 450°, which puts it on the higher end of the spectrum. Home > Food Advice > Best Oil for French Fries: Know Which Ones to Use. Oils that consist mostly of saturated and monounsaturated fats are best for deep frying because they’re the most stable at high heat. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Use vegetable oil or sunflower oil or you can use clarified butter as well. If I was going for flavor and I had a cauldron big enough to handle this whole affair (with boil-ups and foaming and all the associated problems), I’d probably go with a mix of beef tallow and bacon grease-for flavor. This enormous 1lb+ bag of chips costs only $1.68 and provides highly moreish fries. All oils contain omega-3 and omega-6 fatty acids. 5 lb. I have often used corn oil for a fish fry, and recommend it heartily as a backup for peanut every time. 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