Hear, hear! They were SO MUCH BETTER than today’s.
And he was wrong. When frying at high heat, it's healthier to use fully saturated fats in order to avoid the formation of transfats from polyunsaturated fats like with canola oil.
It's like how 40 years ago we were told that margarine is healthier than butter and to eat a low fat high processed carb diet. Wrong.
Gladwell is an American hero. Canola oil and GMO soy are poisons we have been lied into embracing.
When I make french fries at home, I grind a beef bullion and add it to a shaker of salt. After frying my fries in peanut oil, I shake my mix over the hot fries. It saves me from having to look all over for beef tallow.
I’d be shocked if McD’s ever brought back beef-tallow fries, but, yes, the old fries were way better. The article says July 1990, but I’m not sure if all locations switched right away. I kind of remember my local McD’s switching in 1991. The difference in taste was immediately noticeable. The texture was different too, as the beef-tallow fries were a bit soggier. Now, if you don’t eat McD’s fries right away when they’re still hot, they become hard, almost potato chip-like.
Beef tallow is healthier than the trans fat veg oils (ie hydrogenated veg oils) they currently use.
Oh no, not carboxylic acids!
You mean things like vinegar or citric acid?
I saw beef tallow in the health food store yesterday and it was expensive! Of course, it was made from grass-fed beef, so that’s probably why.
The drywall magnate threatened to quit supplying McDonald’s with their hamburger “meat.”
Seriously, the reason McDonald’s french fries don’t taste like they used to is because they use far less salt. And adding the salt yourself after they’ve cooled down doesn’t work; the salt has to dissolve into the hot oil to deliver the flavor the same way.
A long, long time ago, I tried using bacon fat instead of oil to fry food one time. I was very disappointed. It tasted EXACTLY the same. Turns out, beef tallow or bacon fat has no flavor on its own. None. Nada. Beef tallow is, however, extremely high in saturated fats.
Modern Twinkies suck because the less-saturated fat formulation they use no longer forms a frosting-like “cream” in the Twinkie, but instead, a mere sweet goo. That’s not a flavor issue, though: that’s a consistency issue. And saturated fats do have a very different consistency than oils and unsaturated fats.
If you think I’m making this up: which tastes better, the fat on the edge of a steak, or the fat on the edge of bacon? NOthing tastes better than a well-marbled steak, but a fatty edge of steak doesn’t taste like all that. The fatty edge of bacon or a pork chop: YUM! Here’s the thing: pork fat is LOWER in saturated fat than beef fat. It’s much more similar to chicken fat or even vegetable oil. That’s why pork gets away with calling itself the other white meat, in spite of being much fattier than chicken breast. The bacon fat tastes better simply because the bacon itself has a stronger flavor.
He is right. And let the movie theaters use coconut oil in the popcorn again.
Gotta agree with this guy.
And Burger King fries taste like cardboard fried in battery acid.
Wendy’s seems to have the best fries now.
Their fries have tasted like s### for years. Used to be the only thing worth going there.
The most satisfying French fried potatoes come from deep frying in beef tallow, also called suet. Cooking in lard or tallow creates the taste and texture that satisfies. Peanut oil comes close but is more expensive.
Lard is available in almost every supermarket but not beef tallow.
Mark Twain said if you can’t get to age seventy by a comfortable road, don’t go.
The magic formula wasn't the beef, but the pork (lard)
AIR the ratio was 60-40.
Just because the genetically deprived blimpos couldn't eat the original formulation, everyone has been derived of their enjoyment.
I got my own fryer. I am habitually under my ideal weight.
Vegetable oil is worse for you than beef tallow. It is so highly over-proceesed and such a bad fat that I have stopped using it. How is it logical to squeeze oils out of things that have no fat to speak of?