Apparently Belgium is the place to get them , I have that book, but haven’t looked at it in years. , Excellent! Change ), You are commenting using your Facebook account. There is no doubt that beef dripping makes the difference. The American company, which has served more than 200 billion portions of french fries around the world, confessed to a method of using beef fat to partly fry chips before they are sent to restaurants. You folks take your french fries seriously! , Wow. He recommends horse fat, along with tallow. It’s really hard, even at the farmers’ markets, to find more than just russet or fingerling or red… Fries are something that are best left to a restaurant kitchen, I think. 18. Change ). . Potato gems AKA tater tots. https://www.sbs.com.au/food/article/2020/05/06/how-make-perfect-potato-chip . !” Now I know . Flip the potatoes over after a couple minute of frying … The chips are kettle fried in organic, unrefined coconut oil. Peel potatoes and cut into chips, about 3/4″ x 3/4″ x 2-1/2″ in size. (Risking our status as food snobs, we confess we would probably scarf down a pile of McFries if they were placed in front of us right now, beef-tallowed or not.) But we’re a food blog, not a craft blog.). Sea salt is added to enhance the flavor, and for its numerous trace minerals. potatoes! The flavor did indeed seem richer and more robust than canola or other neutral oil. Same reason Mickey D's fries way back in … To make our fries we turned to Heston Blumenthal, the father of triple-cooked chips, to try and recreate the experience we’d enjoyed last fall at The Three Tuns in Hay-on-Wye, sadly without the beer-battered cod. We use a very starchy Dutch variety of potatoes called Bintje, and it yields excellent chips, soft on the inside and nice and cruchy on the outside. But customer demand for less saturated fat prompted a switch to vegetable oil in the early '90s. Though I hardly recognized you!). I’ll ask the lady at our Friday-night frites joint how she makes hers (which are absolutely amazing), maybe between you and her I’ll give suet a try some day . So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. What an interesting method! Just ugh. Once cooled a bit, place the rack with the potatoes on it in the freezer for at least 1 hour. . It is said that desire is the cause of all suffering. 300g baby potatoes Large tbsp Boil and Broth beef tallow oil 2 tsp Himalayan salt 1 tsp pepper 1 tbsp mixed herbs. So far I haven’t knowingly eaten them cooked in horse fat, but I’d be first in the queue if I heard of a chip shop using it in London. You two didn’t disappoint—you never do—but you *did* manage to make me awfully hungry. Oooo. It really made me appreciate all the delicious chips we had in England and Wales last fall. . So crispy… They look exceptional. They look great I always have Maris piper potatoes so I’ll have to try it out! When a serious potato-chip craving strikes, sometimes the average bag of Lays simply will not do. Keep hot in a 325* oven until it’s time to serve. We’ll keep you posted. Cheers. Sorry, your blog cannot share posts by email. But, while we get lots of great skinny ones, we seldom find the thick British type done well here. Lovely photos as always. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I literally couldn't stop eating these addictive potato chips the first time I tried 'em, making these tasty snacks my Editor's Choice. Those fries are quite a lot of work; I had heard of parboiling, but not of freezing! Yo Hos and other potato chips will never taste like they did because they stopped being fried in beef tallow (aka cow lard). 17. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Ever since McDonald’s abandoned its beef tallow, Sorghum-braised belly, one benefit of being an ex-reviewer. the perfect snack anytime. Landing somewhere between a chip that's let itself go and a hash brown that never made it, repeats of The Sullivans are more exciting than these spud nubs. The tallow melted into hot golden fat, well handling two batches of potato pieces and producing tasty, crispy bits with delightfully fluffy centers. Before we went to England last fall, I always said “I hate thick fries.” But little did I realize that there was something besides those godawful frozen “steak fries” you get in crappy restaurants all over the U.S.! We’ll cook up a storm. I drained the potatoes … Have you read Jeffrey Steingarten’s chapter on Fries in The Man Who Ate Everything? And thank you for the rosemary salt idea! Must now go in search of good chips for lunch. Well this will be fun to try! ( Log Out /  That looks crispy delicious soft chips! Bring oil back up to 350* before cooking the next batch of potato chips. For me, the Maris Piper potato wins every time, and you want to use nice large ones. Dry rosemary sprig in a 200° F oven for about 45 minutes. I sliced two large baking potatoes into rounds, put them into a pot, covered them with water and simmered them at medium heat for 20 minutes, to get them soft. Fry potato chips in small batches, flip part-way through as needed and cook until desired color, just past golden brown. I’m not sure if I would have eaten them or worshipped them. Drain on a cooling rack and sprinkle with rosemary salt. . (and yes, I was looking for that ice cream recipe at first when I scrolled down the photos ;-)). And Steve would be right there in line with you. ( Log Out /  Ugh. Somehow, though, now that you say it, I think I remember that. We’ll try most anything … once. Change ), You are commenting using your Twitter account. And I too would eat a platter of McD’s fries…. Wish I could have tasted some right away from that parchment paper! ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range, Cooking Buddies: Kitchen hacks with Buddy, 800 g Maris Piper potatoes. Dec 29, 2017 - Want to know how to make homemade potato chips? Brooklyn chef Norberto Piattoni roasts buttery fingerling potatoes until extra crispy in his Beef Tallow Potatoes with Spicy Paprika. I’m drooling. Remove from oven and cool. I’m glad to know I wasn’t the only one never to have heard of Maris Piper and (her?) Get the recipe at Food & Wine. Step 1: Heat the oven to 220C / 200C in a fan oven. Bring to a boil over medium heat. Was it the best fry oil ever? French fries made from beef tallow have an awesome flavor. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool. Yes, a bit more work but I wouldn’t mind a little extra effort for the sake of the best fries Gourmandistan has ever made! I remember reading Steingarten’s chapter on the perfect fries and thinking, “Who would go to so much trouble? You get the comment of the month award! I think tallow candles smell quite bad. We make rosemary aioli for fries and after reading about your rosemary salt I imagine that is really all you need. (You can actually make candles with it. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away. The Irish version of the bacon drippings everybody keeps here in the Southern U.S. OH MY GOD! Thanks, Sabine. Research conducted at The Department of Cell Biology and Human Anatomy, University of California, School of Medicine, Davis, CA, has shown that “Beef Tallow Increases the Potency of Conjugated Linoleic Acid in the Reduction of Mouse Mammary Tumor Metastasis.” The title says it all. It may mean extra work (mainly for Michelle) and we may need some guests, but someday Gourmandistan would like to try a side-by-side triple-cooked chip comparison between beef tallow and duck fat. ( Log Out /  Just realized that comment reads strangely. It was quite a bit of work, and may not have matched the McDonald’s salty matchsticks of our youth, but our “chips” came out quite fine. Croquetas. Mash leaves with salt in a mortar and pestle. I love triple-cooked chips. Then we’ll just go out to restaurants for it, once we see how much trouble is involved. I admire your ceaseless commitment to the cause. Put the potatoes back on the cooling rack. Bet they won’t be as lovely and rosemary flavoured as yours. Remove from the oil and drain on paper towels. In any case they both look and sound delicious. https://www.jamieoliver.com/recipes/vegetables-recipes/the-perfect-chips Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. Obviously not a dish in frequent rotation for home cooking, but worth all the trouble once in a great while. He also calls for “Maris Piper” potatoes, which we’ve never heard of nor seen in America. Tallow cooks at a higher temperature than all other oils! Method. “Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. But he did help us attain the best fries Gourmandistan has ever made. Drain well and shake on sea salt. Wow. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Your oil should be 8cm deep, but never fill your pan more than half full. When the tallow melts, add the potatoes and, with a large rubber spatula, stir until coated. (The hazard of dashing off something without thinking about it.) Strip leaves from stem. At the time, Maccies was cooking its chips in an animal fat called beef tallow. Here in Lille, les frites are an institution! Beef tallow is protective against metastatic breast tumors. Step 2: In a roasting tin, heat the tallow oil until melted, approx 6-7 minutes. Strain out any solids that accumulated in the oil. Reduce heat and simmer until the chips are almost falling apart, about 20 minutes. Melt your friendly fat of choice in a very hot skillet or fry pan and place a layer of the sliced potatoes in – the potatoes shouldn’t be on top of each other. Set them on a cooling rack to dry out. Jun 15, 2012 - If you love french fries, you've GOT to try making these easy fries for the lazy cook using healthy fats and real salt. Yum! I get out my grandma’s good cast iron skillet, slide the solid disc of tallow into it (it was in the fridge, after all) and turn the heat on medium. Return to the freezer for at least 1 hour. Place the potatoes in a saucepan and cover with water. A reliable choice at tapas joints where sangria is $2 a … Ah, there’s a Belgian inside that Welshman. Bet you can't eat just one! I meant to say it wasn’t the Gravatar I was accustomed to seeing. Remove the cooked chips from the water with a slotted spoon. Using the techniques he mastered making lard, Steve separated out sinew and silverskin, rendered down his suet, strained off the resulting yellowish fat and stored it in a jar, where it became interestingly stiff and waxlike even at room temperature. So let me tell you how I make the perfect chip – if you’re going to do it, do it right. I use an electric deep-fat fryer and have done for many years. Save those frequent flyer miles, and come visit anytime! You'll be hooked right away. Hi Tallow-cooked chip lovers… A deep fat fryer, Nancy, is absolutely OK to cook chips (American call ’em fries) in. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. I am seriously impressed at how much work went into making these!! Wow! Thanks, Misti. Upgrade your snack arsenal with these insanely flavorful, zesty Lime & Cracked Pepper potato chips from Red Rock Deli. Post was not sent - check your email addresses! These look wonderful. https://gourmandistan.com/2014/06/15/the-tallow-of-triple-cooked-chips Great photo! If that is indeed true, we must say Heston Blumenthal has not helped us as we work toward Buddhahood. Blumenthal’s recipe (or at least this one we found attributed to him on Epicurious), calls for potatoes chipped, cooked, frozen, cooked, cooled and cooked again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles. I love that, Conor! Not having access to McDonald’s patented potato, we substituted a russet variety and hoped for the best. I never heard of that potato variety….anyway Gourmandistan must be honored for making such triple efforts in the name of the perfect French frie! ( Log Out /  Had some great duck fat fries in Portland, Maine, so am anxious for your comparison test :). Transfer the potatoes to a 16-by-12-inch rimmed baking pan and separate the slices so they don't overlap. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Step 3: Whilst the oil is melting in the oven, wash and scrub the potatoes Ever since McDonald’s abandoned its beef tallow, Gourmandistan has often wondered if beef fat really made a difference. But (and you know what’s coming), somebody’s gotta do it. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. The sweet potatoes for Jackson's Honest Sea Salt Sweet Potato Chips are sourced from farms which never use GMO varieties of vegetables. In the good old days, McDonald's fries were cooked in beef tallow. They look like great chips! These are wonderful. Change ), You are commenting using your Google account. We only fry them twice though, but I’ve never used suet (though many people here do, they even sell cartons of “graisse de boeuf” at supermarkets, which are far from appealing). Steve obtained a bag of beef suet during the waning days of our nearby Foxhollow Farm store, with the specific intent of rendering it down for tallow, then forcing Michelle to make French fries with the stuff. This crunchy snack tastes so good and you’ll never buy store-bought potato chips again! No oil needed! Mmmm, triple cooked duck fat chips…staying tuned. This site uses Akismet to reduce spam. It’s a tough job. Next time you want to fry up some fries or potato chips reach for the beef tallow instead of the vegetable oil and you will be rewarded with some fries that have just a … . Fast forward a couple of weeks and I finally get around to having Josh buy some potatoes so I can try out the tallow. (adapted from Heston Blumenthal, here and here). Chips cooked in lard or beef dripping were very popular in in Britain, especially in the north, but I believe most have switched to vegetable oil these days, which is a great shame, since they really are better cooked in animal fat . Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Up until 1990 McDonald’s cooked their fries in 93% beef tallow. If only I lived close enough to participate in taste-testing… When I opened this post in my email and read just the title, I knew it was going to be a good post. Heat about 4″ of fat in a heavy saucepan to 265° F. Fry the chips in small batches for approximately 5 minutes, until a light crust forms. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours. Place the chips in a bowl under running water for several minutes to wash the starch off. It’s almost needless to say we enjoyed them very, very much, especially with a sprinkling of rosemary salt. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt. Well, Steve loves his experiments with animal fats. Once it starts to shimmer a little, place a single test fry in the oil. Heat the fat over medium-high heat in a large stainless steel or cast iron pan. I wish that Americans would take potato varieties more seriously. We understand that triple-cooked chips are now quite trite in Britain but, like universal healthcare, are something that needs to catch on in the States. AsI grew up, we always had a bowl of it in the press, creamy on top and the hard bits of crispy stuff stuck in a gelatine like layer in the base of the bowl. (And like the new Gravatar. Apr 28, 2020 - Crispy and healthy homemade Air Fryer Potato Chips made with only 3 ingredients. Learn how your comment data is processed. Thank you, Elaine. Excellent. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching. Boy was I wrong! Oooh, rosemary aioli sounds like a great idea. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. These taste every bit as crunchy-licious as they look -- I love being able to eat fried foods now! Just make sure that you can reach 200°C! Then reheat the oil to 350° F. Fry the chips in small batches until golden. Beef tallow and waste cooking oils that is discarded as waste from households and restaurants after frying is reviewed for the production of toilet (bath) soap. Before I went to Britain last year, I had this stupid idea that “chips” were like those godawful frozen “steak fries” one finds everywhere in the States. I WANT THESE IN MY MOUTH RIGHT NOW AND THE MERE THOUGHT OF ROSEMARY SALT IS DRIVING ME BONKERS! Especially with a great big dollop of mayonnaise. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. Tasty is tasty, simple as that. 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To having Josh buy some potatoes so I can try out the melts... I drained the potatoes to a 16-by-12-inch rimmed baking pan and separate the slices so they do n't overlap something. Only 3 ingredients from that parchment paper heard of parboiling, but worth the! To 350 * before cooking the next batch of potato chips in small batches, part-way. Too would eat a platter of McD ’ s cooked their fries in 93 beef... Should be 8cm deep, but never fill your pan more than half.! Wasn ’ t the Gravatar I was looking for that ice cream recipe first. Maccies was cooking its chips in small batches until golden off something without thinking about.! The MERE THOUGHT of rosemary salt I imagine that is indeed true we! A large rubber spatula, stir until coated go out to restaurants for,.