Using Beef Dripping In A Deep Fat Fryer

You can use beef dripping in a deep fat fryer, but it's not recommended by manufacturers. If you do choose to use beef dripping, make sure it's shop-bought and not from your roast dinner, as the latter will spit and be harder to clean. You'll also need to melt the dripping before adding it to the fryer, and make sure to filter the oil daily.

Beef dripping vs. other fats

Beef dripping is a type of animal fat that has been used for cooking for generations. It is obtained from rendering the fat of a cow, which involves melting and then solidifying the fat to create a flavoursome, nutritious, and stable cooking fat. While beef dripping has its benefits, there are also other fats that can be used for cooking, each with their own unique characteristics.

Vegetable Oils

Vegetable oils, such as soybean or canola oil, are commonly used alternatives to animal fats. However, these oils are often processed using chemical solvents and undergo refining, which can lead to the formation of trans fats and other harmful substances. Additionally, some vegetable oils can turn into 'trans fats' after a few uses, which may be a concern for those using deep-fat fryers.

Lard

Lard is another animal fat that has been used for cooking, particularly in chip pans. It has a lower content of bad saturated fat compared to beef dripping, which may make it a healthier alternative. However, lard may not be as stable at high temperatures as beef dripping, and it can be more challenging to source ethically-produced lard.

Tallow

Tallow is a rendered animal fat similar to beef dripping, but it specifically refers to the fat from around the kidneys, known as suet. Tallow has a luxurious, creamy consistency and is highly prized in cosmetics due to its similarity to the skin's natural sebum. While tallow has skincare benefits, it may not be the best choice for cooking, as it is usually reserved for high-quality fat with limited supply.

Suet

Suet is the soft fat from around the kidneys, known for its high content of vitamins and essential fatty acids, giving it a deep yellow colour. It is highly valued for its nutritional benefits and baking properties, but like tallow, it may be more expensive and less accessible than beef dripping.

In conclusion, while beef dripping has its advantages as a cooking fat, there are also other options available, each with its own pros and cons. The choice between beef dripping and other fats ultimately depends on the specific needs and preferences of the cook, as well as the intended use of the fat.

How to melt beef dripping in a deep fat fryer

Yes, you can use beef dripping in a deep fat fryer. Here is a step-by-step guide on how to melt beef dripping in a deep fat fryer:

Step 1: Source and Prepare the Beef Fat

Start by sourcing your beef fat. You can either cut the fat off a fatty piece of beef or ask your local butcher for discarded beef trimmings. If possible, opt for beef fat from grass-fed cows as it is a healthier option. Once you have the beef fat, cut it into small pieces using a sharp knife or food processor.

Step 2: Place the Fat in the Deep Fat Fryer

Place the fat chunks into your deep fat fryer. If you are using a commercial fryer, you may want to melt the beef dripping first and then decant it into the fryer. However, some people choose to put the solid beef dripping directly into the fryer and let it melt slowly.

Step 3: Heat the Deep Fat Fryer

Turn on your deep fat fryer and set it to a low heat setting. The ideal temperature for melting beef dripping is around 120°C. You want to make sure that the fat is slowly melted without reaching the boiling point.

Step 4: Stir and Monitor the Fat

As the beef fat melts, use a spatula or spoon to stir the contents of the fryer periodically. This will help prevent chunks of fat from burning and ensure even melting. Small bubbles will form as the fat renders, but be careful that it does not boil.

Step 5: Check for Complete Rendering

Before removing the fat from the heat, check that the rendering process is complete. You will know it is done when all of the solid, white pieces of fat have liquefied, and all that remains are liquid and browned crispy cracklings.

Step 6: Strain the Liquid

Once the rendering is complete, remove the deep fat fryer from the heat. Allow the dripping to cool for a few minutes, and then strain the liquid into a bowl using a fine-mesh strainer. This will help remove any small pieces of solids that may be left in the dripping.

Step 7: Store or Use the Beef Dripping

At this point, you can either store the beef dripping for later use or proceed to use it for cooking. If storing, pour the dripping into a glass jar or airtight glass container. Beef dripping will typically keep at room temperature for a few months or up to a year if stored in the refrigerator.

How to store used beef dripping

Yes, you can use beef dripping in a deep fat fryer. If you're using a commercial fryer, the best way to melt the dripping is by heating it slowly and then increasing the temperature to the required level.

Now, here's how you can store used beef dripping:

Storing Used Beef Dripping

• Firstly, it's important to note that beef dripping should be stored in a sealed container.
• For short-term storage, you can keep the dripping in the fridge. Officially, food safety guidelines recommend consuming it within a week; however, some sources suggest that it can be safely stored for up to a month if it's kept in a cold part of the fridge and looks/smells good.
• For longer-term storage, transfer the dripping into small containers and place them in the freezer. It's best to do this when the dripping is still fresh. Frozen beef dripping can last for about six months.
• To enhance the flavour of the dripping, you can add some jelly from the roast. However, this will reduce the storage time to about a week in the fridge.
• If you're storing the dripping in the fridge, make sure it's in a clean, sealed jar, and check that it looks and smells good before using it. The rendered fat should be firm, and any jelly should be set. If it has turned liquid or shows any signs of deterioration, discard it.
• When storing in the freezer, cover and seal the container to prevent the fat from absorbing any unpleasant freezer odours.
• If you're storing multiple types of animal fats, it's best to keep them separated to avoid mixing flavours.

How to clean a deep fat fryer

Yes, you can use beef dripping in a deep fat fryer. If you are using your own beef dripping, you will need to render it first to get rid of all the nubbly bits and meat dregs, which would otherwise carbonise and ruin your food. Commercially prepared beef dripping can be bought from a butcher, and this is usually clean enough to use straight away.

Now, onto cleaning your deep fat fryer. Here is a step-by-step guide:

• Allow the fryer to cool completely before you start cleaning it. This may take several hours.
• Remove the frying basket and wash it in the sink with dish soap and hot water. Use a cleaning brush or toothbrush to dislodge any small bits of food that are stuck to the basket.
• Remove the oil. Do not pour oil down the sink, as this can cause plumbing issues. Instead, carefully lift the oil reservoir and pour the oil into a plastic bowl or container. If the oil is still relatively clean, you can reuse it. If you plan to reuse the oil, pour it through a strainer to remove any leftover food. If the oil is cloudy, very dark, or smelly, dispose of it in the trash.
• Scrape away any build-up on the sides or bottom of the fryer. Use an abrasive sponge or a straight plastic edge to do this.
• Add a squirt of liquid dish soap to the inside of the fryer, then fill it with hot water up to the maximum oil line.
• Plug the fryer in and turn it on to boil the soapy water. This is known as "boiling out" your deep fryer. Allow the water to boil for 5 to 15 minutes, depending on how dirty the fryer is. Keep an eye on the water as it boils, and don't let it all boil away.
• Once the water has boiled, turn off the fryer, unplug it, and allow the water to cool for about half an hour.
• Dump out the soapy water and rinse the basin with warm water.
• Wash and dry the frying basket separately.
• Wipe down the inside of the fryer with a rag or microfiber cloth to remove any remaining sticky oil and grease. If necessary, use a small bowl of liquid dish soap and hot water to form suds, dipping the cloth in the mixture between scrubs.
• Once the inside is clean, wipe off the outside of the fryer, using a cloth and the same soapy water mixture to remove any sticky oil spots.
• If your fryer has a cord, wipe this down with a cloth dampened with soapy water.
• If there is still sticky grease or residue remaining, tackle this with a baking soda paste. Add a heaping spoonful of baking soda to a small bowl, then add enough hot water to form a paste. Work the paste into the greasy areas. If the reservoir has a non-stick coating, use a soft cleaning brush. If it is metal, you can use a steel wool sponge.
• Once your fryer is clean, wipe it down with a clean, dry cloth and allow the rest to air dry.

You don't need to clean a deep fryer after each use, as the oil will be good for multiple frying sessions. However, over time, there will be some buildup, so you should clean your fryer regularly to keep it working correctly. If you deep fry at least once a week, clean the fryer every three months.

How to triple-cook chips in a deep fat fryer

Yes, you can use beef dripping in a deep fat fryer. If you are using your own beef dripping, you will need to render it first to remove any meat remnants, which would otherwise burn and spoil the flavour. If you are using commercially prepared beef dripping, it should be clean and ready to use.

Now, here is how to triple-cook chips in a deep fat fryer:

Ingredients:

• 1kg Maris Piper potatoes
• Groundnut or grapeseed oil
• Salt

Method:

• Peel and cut the potatoes into chip shapes (approximately 5cm x 1cm x 5cm).
• Rinse the chips under cold running water until the water runs clear. This will wash away excess starch.
• Place the chips in a saucepan of cold water and bring to a gentle simmer. Simmer until the chips are soft but not cooked through.
• Drain the chips and chill in the fridge until completely dry and cold. This should take at least 30 minutes.
• Preheat your deep fat fryer to 130°C.
• Fry the chips in small batches for 7-10 minutes, until a light crust forms.
• Remove the chips from the oil and place them on a wire rack or kitchen paper to cool.
• Place the chips in the freezer for at least 1 hour. This step will help remove any remaining moisture and ensure a crisp texture.
• Turn up the heat on your deep fat fryer to 180°C.
• Fry the chips in batches for a second time, for 4-8 minutes, until golden and crisp.
• Drain the chips on kitchen paper and season with salt before serving.

And there you have it—perfectly crispy triple-cooked chips! Enjoy!

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