But….. they are just as yummy as dad’s. Hollywood Safflower Oil. )”, Great info on fried If I do and the results are newsworthy, you can be sure I’ll write it up on the blog here! It should also be able to withstand heat. I take back my accusations of the oil that it is not up to the frying challenge. well, we did recommend against using the more dangerous oil. They contain high amounts of monounsaturated fats, good ratios of omega-3 to omega-6 fatty acids, and have a high smoke point. Ultimately, you can select the best oil for you. In fact, you may decide to keep more than one frying oil in your pantry for different types of food. Peeled or unpeeled? I’ve read that McDonald’s used a 93% tallow, 7% cottonseed oil mix. Why NOT place french fries on paper towels. I’m not going to lie, I’d never heard of the pitchfork steak fondue. The fries were good, but never matched the deliciousness of fries when cooked using beef tallow. If you can find refined avocado oil, I’m sure it would work great, but most avocado oils—valued for their flavor as well as their nutritional worth—have a smoke point right at 375°F (191°C) (depending on manufacturer and process). You can practically use any plant-based oils to deep fry foods, such as peanut oil, corn oil, canola oil, sunflower oil, vegetable oil, avocado oil, and coconut oil. Knowing your frying oils will help you make an informed decision. For frying thicker cuts, see "Make French Fries," under Related eHows. However, be sure to check if it is pomace oil in case you want to heat it. Do you have any studies about which oil to fry fish in? Olive oil is revered for its excellent oleic acid content. the tallow has a greater heat capacity. Read more about the best oils for frying. Cook for 15 minutes. These things also took much less counter space. Stay tuned for more on this effect in subsequent posts as, with the help of some food scientists,  we explore why this occurs and what can be done about it.*. The best oil for deep frying french fries is any neutral oil with a high smoke point. Double-Fried French Fries Recipe | Guy Fieri | Food Network Full and partially hydrogenated oil molecules contain trans fats, which can potentially increase cholesterol and cause cardiovascular problems. That knowledge will tend to skew their opinions. It is high in monounsaturated fats and surpasses olive oil in smoke point at 490F. I love using it for sauteing and pan-frying. It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. Easy, peasy! This made the sides of the pot very hot, and the oil that spattered while the fries cooked fused to the sides of the vessel. Suzanne, Popcorn salt is also best for french fries. Let’s talk about all these important details to make your air fried foods delicious and successful. Great study. You’ve probably encountered this when searing meat in a cast-iron skillet. You don’t want your french fries tasting of bitter extra virgin olive oil, right? About this time, I also switched to fresh-cut fries. All the rendered animal fat I’ve ever used to fry will foam up at first, but after a few rounds it will stop. We were limited by time and space. According to the USDA, refined peanut oil is not a peanut allergen—and you know what sticklers they can be about safety and labeling! Pressed oils like extra virgin olive oil, avocado oil, and nut oils are made by squeezing the oil from these luscious foods and are therefore excellent for dishes where robust flavor is desired. Use a mandoline to slice the potatoes thinly. If it had been the beef-pot, I’d have had to start over again, but as we were looking mostly for flavor variants and the reaction of the oil to heat, we were ok with a known oil getting a bit hot. A larger pot could fix the problem, but judging by the amount of foam-up, it would need to be significantly bigger. if the foaming was happening at 375°, I would hope 250° would be the solution, but the foaming was happening most at 325°, with the secondary fry going pretty smoothly (some foaming, but not nearly so much). Once the fries are dry and cold, fry at 325°f until a crust forms. And since oils start to break down even below their smoke point, we need an oil with a high smoke point for the 375°F (191°C) frying we will be doing. A neutral oil won’t affect the flavor of your fries, and an oil with a high smoke point (the point at which an oil starts to break down when heated) will be stable throughout your frying process. It contains 70% unsaturated fatty acids including palmitic acid (22 to 26%), linoleic acid (49 to 58%), oleic acid (15 to 20%), as well as arachidic, behenic and lignoceric acid (10%). A quality deep-fry thermometer is an absolute must to make sure the oil is always at the right temperature. We experienced this same phenomenon on each of multiple fry cooks with tallow. So what is proper frying? So oil that's too new isn't the best, and oil that's too old isn't the best either. It has phytosterols which are beneficial for reducing bad cholesterol. The final color of the cooked french fries was similar, as was the crispness of the two versions. Would there be any danger in doing that? Give it a shot and tell us how it goes! If you’re trying to figure out which deep-frying oil would be best for you, it’s best to research the benefits and risks of each oil and whether or not they fit your health and deep-frying needs. These easy tips and tricks will help to ensure the best flash fried french fries, every time. Crank up the temperature to 400°F, and fry them again. Thawing fries out, on the other hand, will make the fries soggy before being placed into the oil. Our Review of the Best Cookware Sets on the market Our Cookware Buyers Guide . This is the best oil for deep frying because it adds a bit of flavor and has a high smoke point. I’d really be interested in the results using avocado oil. Great experiment and article. Seems like too like oil to significantly raise the smoke point or control costs (if cottonseed oil was a cheaper oil than tallow, that is). Could you please cite a reference for your numbers? Oil Lifespan . We lower fried chickeninto oil that’s about 350°, which leaves a nice cushion between the oil and its smoke point. Any highly-flavored seed oil will not work well either, as their impurities lower the smoke point. Simply suggesting a larger pot or mentioning just to be extra careful resolves the foaming “problem”. So I bought a small commercial counter-top fryer that ran on 110V and took 1850 watts. We should. And of course, we wanted to find out if beef tallow fries—touted by aficionados as being far superior—are better tasting than peanut oil fries. Fry them twice. well, the FDA doesn’t require such a label on refined peanut oil! I wonder what the difference is? Every oil has a smoke point, the temperature at which the oil will start to burn and create smoke. Amazon.com shows all 4 types, (Pure, Virgin, X-Virgin, Refined) ranging from USD $35-$60/gal. [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. I was having the same problem and my old uncle who has a lifetime of experience with tallow told me to dry them in the fridge uncovered for a few hours. I am surprised you did not use refined coconut oil also in your comparison. They were not astoundingly better, but the meatier flavor was appreciated and more satisfying than the peanut oil fries. Use a medium high flame throughout the cooking process. I remember when they moved away from using beef tallow. I would not be surprised by a high smoke point, I just have no idea where the average consumer can get the stuff. Added a unique taste to their fries. But, potatoes do contain a good amount of potassium, phosphorus, vitamins A and C, and a few other nutrients. 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. Now I feel a deep need for this in my life. Is peanut oil or beef tallow better for frying homemade french fries? In this kitchen trial, we tested the flavor and the thermal properties of beef tallow vs peanut oil to determine whether or not there are culinary or physical reasons to choose one over the other. 2. Meanwhile, sift flour, garlic salt, onion salt, regular salt, and paprika into a large bowl. You see, peanut oil has a lower viscosity and a lower surface tension than beef tallow. Fry for only 2-4 minutes, or until they have reached desired … They were hot and delicious and wonderful with their steaks. Cooking the fries takes only a little time as compared to frying them in oil. Remove from the oil and drain on paper towels. Fry them until golden and crispy. The whole point is to make fries that taste good, and a boil over with peanut oil is just as dangerous. Things You'll Need * tongs * potatoes * long cooking forks * peanut oil * deep-frying thermometers. I’m looking forward to your further study of tallow misbehavior. You can also use canola or safflower oil. Serve as soon as possible Double-frying the potatoes will make their exterior crispy and perfectly golden. For optimal deep frying, foodies recommend using peanut oil. Such a great article! Have you tried rice bran oil? 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. Could it help the oil from bubbling over? proteins and stray carbohydrates—that it doesn’t even have to be listed as a peanut ingredient for allergen information! A cool dark cupboard is fine for the short term, since exposure to air and light hastens oil’s rate of oxidative rancidification and the creation of off-flavors and odors. But, it’s not rocket science. There is another method where you start the fries in cold oil, which I hear works really well because as the oil heats, it cooks the fries at the lower temperature and then crisps as it reaches the higher temperature. Now that you are aware of the best oil for french fries and easy recipes to make them, you can try these at home and enjoy them every occasionally. With high omega-3 fatty acids, canola oil is an unsaturated fats oil. The fact that it is canola oil, first and foremost, means that it is healthier to cook with. Cut the fries to the correct size and shape. For best air frying results, it’s helpful too use a good high smoke point oil. Refining can take it up to 520 °F (271 °C). You can see in the chart the time after we added the french fries to the oil. Slow cooker method. https://www.allrecipes.com/recipe/219634/chef-johns-french-fries 5 lb. It has a higher smoke point than refined peanut oil, I believe. Nowadays, I no longer buy the blended shortening. Thanks. Also, none of the testers knew beforehand which fires were which. 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. Fried to Perfection Nutrition Facts & Health Benefits, The 7 Healthiest Nuts to Include in Your Diet, Flat Tummy Water: Benefits, Side Effects & Nutrition Facts, Plantain vs. Banana: Difference in Nutrition and Health Benefits, Is it Wise to Drink Lemon Water before Bed? Which is to be preferred? Neutral-tasting oils are great for frying: peanut, canola, vegetable, safflower, grape-seed, et cetera. Some methods even involve frying them twice! Maybe 50% peanut, 40% tallow, 10% bacon grease. The oils and the fries were allowed to cool for 10 minutes. Stir to keep the potatoes separated for a minute or two, then fry until crispy. What is the best oil to use for pan fried potatoes? 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!). It’s up to you. One last tip. Of all the oils, flaxseed oil contains the highest ratio with of omega-3 to omega-6 fatty acids (1:0.3). Let’s talk French Fries! If you find some, try it out and let us know! Don’t use unclarified butter as it can release moisture that can cause your fries to get soggy. Recipe Tips for Double Fried French Fries. (Let me say that I am being polite in this post.). To cook, start by preparing the oil. https://www.foodsforbetterhealth.com/best-oil-for-french-fries-32963, Best Oil for French Fries: Know Which Ones to Use, https://www.foodsforbetterhealth.com/wp-content/uploads/2017/04/Best-Oil-for-French-Fries-1-150x100.jpg, Warner, J., “Corn Oil Used Most Often for French Fries,” WebMD, January 19, 2010, “Oil, vegetable, industrial, canola for salads, woks and light frying Nutrition Facts & Calories. When you re-test the tallow could you include duck fat in your test? Why you should double fry your French Fries. I have a 6 gal fish fryer and I have the same questions about which oils to use when frying fish. Second, you need to be using the right oil. This enormous 1lb+ bag of chips costs only $1.68 and provides highly moreish fries. I am interested to see if this makes a difference, I doubt it will. Bring oil temperature up to 375 degrees F. Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. I have often used corn oil for a fish fry, and recommend it heartily as a backup for peanut every time. Per the internet, Americans consume 29lbs of French … Also, use a light dusting of popcorn salt on the chips rather than regular salt. But alas like many good things the old McDonald fries and this fine eatery are gone. What was most interesting is how much better refined oils work than unrefined. I see that you have better info than I! There you have it. Further testing is warranted in this most important quest. proteins and stray carbohydrates—that it doesn’t even have to be listed as a peanut ingredient for allergen information! In this article, we will introduce you to the different types of oils best for french fries. When people talk about oils, they often refer to them as having a “neutral” flavor, and that’s what we want: a flavor that will not taint the potatoey goodness of the french fries. Other types of oil can be used. The Flavor Well, actually, it’s the lack of flavor. It may not be the most convenient oil—though expensive, it is readily available on Amazon— and people will take that into account. Russet Potatoes. The ideal temperature is around 350–375°F (176–190°C). Hold the fries above the surface of the pan for a few seconds to shake off the excess oil and transfer to a tray lined with paper towels. It has a great smoke point and a good flavor. Both ChefAlarms were set to. Whoever is in charge of e-communication should be well compensated so as not to lose them. High smoke or flash point oils do not burn easily, which makes them ideal for searing meat and frying foods like french fries. The youth know not what they miss. Some oils, like corn, coconut and sesame, have smoke points beyond 350°F, but they impart a lot of flavor into … This means your oil would be burning at the same temp as your fry cook. For the fries to absorb the right amount of oil and fit well … Canola oil and peanut oil are two common choices. Stack potatoes in a double layer in the fryer basket. Now people don’t have to try it themselves and burn themselves down. Benefits of Canola, Peanut, Corn and Sesame Oil, McDonald’s Fries: Ingredients, Nutrition & Recipes, http://www.webmd.com/diet/news/20100119/corn-oil-used-most-often-french-fries, https://nutritiondata.self.com/facts/fats-and-oils/7947/2, Figs: Nutrition Facts, Health Benefits, and How to Eat Them, Healthy Christmas Cookies: 5 Christmas Cookie Recipes, What Is Cherimoya? It would achieve 2 goals: slightly longer fat life & slightly less high heat activities – foam over. 802. I’m from Toronto so I need to ask, if you ‘had to buy’ fries, which ones would you buy from your grocer? Regional favorites are fried and seasoned with chili, cheese, garlic, rosemary or malt vinegar. Warner, J., “Corn Oil Used Most Often for French Fries,” WebMD, January 19, 2010; http://www.webmd.com/diet/news/20100119/corn-oil-used-most-often-french-fries, last accessed April 5, 2017. Related: Benefits of Olive Oil But home fryers of the time still had the heating element in the base, so they heated the pot, which then heated the oil. I personally think that canola oil, while neutral at room temp, tastes (and smells) terrible when cooked at high temps, so I wouldn’t use that one, but that may be subjective. I imagine the McD’s mix was based on cost more than smoke-point alteration. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. Along the way, we will try to investigate some of the thermal properties of the oils, to find out if one has a thermal advantage over the other. I like to leave the peelings on. I use the V-Slicer, which is incredibly sharp, and slice the potatoes directly into the oil, which I saw a diner in Two Rivers, WI doing. Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few … We tried a batch of fries cooked with 1500g home-rendered beef tallow and 167g peanut oil. Imagine that cooking oil has a set lifespan. 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!). Here are seven of the best oils for french fries. Drain the excess oil on paper towel. We hit an unexpected problem with the beef tallow. Potatoes are cut, chopped and fried as hash browns, french fries, steak fries, sliced potatoes and stir-fry cubes. Why not compare more normal oils against peanut oil – such as Vegetable oil, Canola, etc., etc..? Cottonseed oil has a high smoke point of 450°F and is low in trans fats. That is a though I have had, and I might head down to the demo kitchen to give it a try. We started with two cast-iron pots of the same size from the same maker. Even though fairly large, the machine was easy to clean. With a good source of omega-3 and omega-6 fatty acids, soybean oil has a significant vitamin E content. It has more thermal energy, so the stone would run out of energy before the water would. So, of all the vegetable oils we compared, flaxseed, rice bran, peanut, and canola, all have a better nutritional profile and are the best oils for french fries. But I have never personally seen refined avocado oil. It contains antioxidants like vitamin E, and it can lower cholesterol levels. 5. 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. Revisionist History travels to the top food R&D lab in the country to discover what was lost, and why for the past generation we’ve been eating french fries that taste like cardboard. If I try it out and there are interesting results, you will hear about it on the blog! The bit about burning your house down is sadly not hyperbole. beef tallow used to be McDonalds secret ingredient awhile ago. BA's Top 100 French fry recipe calls for Canola oil, but there are other oils I like better for frying. You guys are the best and make me not want to buy any temp related products anywhere else. And as it turns out, fresh oil isn't the best oil to use for french fries. But that much tallow is going to cost. Coconut oil is a healthy choice. I was going from a chart given on SeriousEats, a source that is often very trustworthy. Double-fried french fries give you the best of both worlds. It was also cheaper than just about any other type of fat or oil. And the first health concern is the use of partially hydrogenated oils. With this in mind, the healthiest fat for deep frying is a little different to the best oil for stir-frying or general cooking. Well, we all know about trans-fats nowadays and I don’t use Crisco® for my skillet fried potatoes. But if it works for you, then good man! Yields: 8 servings Prep Time: 3 hours 0 mins Cook Time: 0 hours 30 mins Total Time: 3 hours 30 mins Ingredients. 325° is definitely the way to go. French fries are a universally loved snack, and it is even more fun to make french fries in an air fryer. The first fry is at 290F for around 5 minutes, until the fries start to appear dry, then I freeze for a minimum of 1 hour, and then I fry for just under 2 minutes at 375F. Like other healthy oils, soybean oil is also low in saturated fats, contains good amounts of polyunsaturated fats and monounsaturated fats, and has no trans fat. Then, drain the potato sticks and allow them to dry off completely. Follow this recipe and a few tips for the best batch of homemade double-fried French fries! To test the thermal, we quantitatively measured the heat capacity of the oils to determine which will cook our french fries faster. I meant it seems like too little cottonseed oil to raise the smokepoint. 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. Buying guide for Best deep-fry thermometers. 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. Thx. But not you—you are not average, and neither is your food. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Place it in the pan, turn the heat to medium-high, and wait until the temperature reaches the desired setting according to the chart below. It is low in heart-protective alpha-linolenic acid compared to soybean oil. If you just want some tallow for other things, making it is a pretty good way to go. We need an oil that can handle the high heat of deep frying and that will give us good tasting fries. Thus, flaxseed oil is considered the world’s healthiest oil, as well as one among best oil for french fries. Season with salt or pepper to taste. Cut the potatoes into thin slices and soak them in cold water. It’s great for tempura. See the reply above to Kenyoni. The bad news is that most people fry their French fries in lots of oil to get them crispy. We lower fried chicken into oil that’s about 350°, which leaves a nice cushion between the oil and its smoke point. Sunflower oil makes the best French fries. I love it for stir-fry dishes in particular. Remove the half-cooked spuds to a … I, of all people, am not one to shrink from a better tasting oil, but the safety is important here. We need to consider smoke point and flavor profile. It has a distinctive beefy flavor and a smoke point comparable to that of peanut oil. 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. I strain it through cheesecloth and a tight wire mesh strainer, so I can’t imagine it’s too pure. We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. The superfine is REALLY fine and hardly anything comes out even with vigorous shaking, so I use the beige lid and shake carefully. (We did our best on this and distributed the fries randomly between piles, to even out any inconsitencies.). From French fries to onion rings, chicken fingers to chicken wings, many of the tastiest foods are deep-fried. Nice catch, though! Thank you for your comments! See which one you like best. The homemade french fries were strained, salted, and set out for tasting. This is the best-frozen fries. Fries fried in peanut oil are delicious and everything we expect from a good fry, homemade or not! No, I’ve never deep fried a steak, but if I was going to, the same kind of rules would apply. To get the perfect “soft in the middle and crispy on the surface” french fries, soak the potato sticks in cold water for at least an hour first. Heat capacity is the amount of heat energy that a substance can hold. The Best Oil for Deep Frying French Fries The best oil for deep frying french fries is any neutral oil with a high smoke point. If you want, these fries can be made with no oil whatsoever. While peanut oil is still easier and cheaper to find and buy, we recommend giving the diluted beef tallow method a shot, as it produces superior tasting fries. I tried a five gallon jug of Mel-Fry from my local warehouse store, and it works OK. 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