1) Choose an Idaho Russet potato. Russet Burbanks if you can get them.

2) Condition the potato by storing in a 70 degree environment for a couple of weeks (potatoes coming out of cold storage need time to convert sugars back to starch).

3) Cut the potatoes into the desired fry size, like the fast food places do.

4) Soak the cut potato strips in room temperature water for at least 8 hours, overnight is good (this soaking plumps up the cells within the potatoes to result in an improved texture). DO NOT USE ICE WATER OR REFRIGERATE!

5) Dry the potato strips and fry in 300 degree oil until just cooked inside and limp, fry time is dependent on the thickness of the fry strip. Let cool.

6) Bring oil to 375 degrees and fry until golden brown and crispy.

7) Of course, use beef fat, properly twice fried fries will not soak up fat.
What’s the point of endeavoring to produce the very best french fry and then compromising the taste with a neutral tasting fry oil.

Important, work in controlled sized batches that doesn’t drop the frying temperature significantly.
Maintain the fry temp or the fries will absorb fat.

9) Rice Bran Oil is the best alternative to those that have a aversion to beef fat.
In & Out restaurants are noted for excellent fries, they fry in Rice Bran Oil.

Thanks so much for linking to Slightly Indulgent Mondays!

burger is a combo of lean trim & fat. the fat is both the marbling fat (small amount) & trim fat which is interstitial (backfat falls in this category).

your best quality tallow is the backfat because it’s a nice white, “clean” – free of muscle/meat, easy to procure fat.

can you use your burger drippings…yes, but it’s not “choice” like melting down suet would be.
tonya´s last blog ..rcwant2be: Whoa. Really slept in today. Oops.

No apologies allowed; I’m just BARELY qualified to answer that question. Tonya’s comment about the back fat makes me wonder if tallow has to be specific, but in my limited knowledge, I would say yes – you should be able to save the ground beef drippings as tallow. I did it with my soup scrapings!
Katie