Should you cook chips in beef dripping or vegetable oil? Is beef dripping better than oil?

Question

I have been told that beef dripping can reach a higher temperature than oil meaning that the chip absorbs less oil. Also it would appear according to an article in the Observer that beef dripping is in fact a better choice than oil. I am yet to be convinced and always thought that oil could get hotter than beef dripping or lard.

Answer 1

This may be another north-south divide issue. More chippies in the North of England have a history of using Beef Dripping. The famous Harry Ramsden in Guisely near Leeds started out using Beef Dripping, but has apparently changed to blended vegetable oil - maybe to pander to "healthy" southern tastes? In the London area, many of the best fish and chip outlets use groundnut oil.

I've experimented at home with both beef dripping, and various oils, including groundnut oil.

There are other variables to consider. As you rightly say, the temperature is a key issue. So is the type of potato. Then there's the way you treat the potato chips before cooking. Some people soak them in cold water for half an hour or more, and then drain and dry them; others go straight from the chipping operation to the chip pan!

Next question, regardless of beef dripping or oil, do you do a single fry, a double fry or even make a triple cooked chip made famous by Heston Blumenthal and the Fat Duck in Bray!

My recomemndation is to experiment for yourself. I found that the beef dripping was not the best smelling medium for frying, and the sight of it cold and congealed may give you nightmares about your arteries!

My personal preference is for double fried chips in groundnut oil, with a first frying at about 150 to 160 celsius, followed by a couple of minutes at about 190 celsius. Drain on kitchen paper and serve immediately whilst almost too hot to touch!

Key tip - unless you have an industrial strength fryer, don't overload or the temperature will drop and you'll get soggy chips without the crispy outer! I reckon that groundnut oil is perfectly good at 190 celsius. but you have to ensure that the final high temperature frying isn't compromised by too big a load of cooler chips cooling down the oil

Happy chipping!

Spuds : Maris Piper, Reds or King Edwards - the fresher the better.

But do have a try with beef dripping and see which you prefer

Answer 2

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Answer 3

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Answer 4

Animal based products (like lard) contain lots of cholesterol. Vegetable products do not.

Both contain 100% fat. But there is a big difference between fat and cholesterol when it comes to your health.

Many oils like peanut oil can reach very high temperatures before breaking down. This is why they use peanut oil in Oriental cooking and for deep-frying. Other oils, like walnut oil, break down at much lower temperatures and aren't suitable for high-temperature cooking.

Although things cooked in lard have a much richer flavor...it's not as healthy.

Answer 5

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Answer 6

Research into your fats with Weston A Price. His research on fats is amazing. Coconut oil and palm oils have been attacked because of their saturated fat content, but teh truth comes down to its fatty acid structure. Vegetables oils are long chain fatty acids, which take longer for the body to break down. Medium chain fatty acids like coconut oil are very easy for the body to break down, therefore they are used as energy for the body and are less likely to cause weight gain. Butter is a rare short term fatty acid. Saturated fats do not oxidise when fried at high temperatures, whereas vegetables oils produce free radicals. Hebden Bridge chippy uses beef dripping for their chips, and oooo it's a good chippy.

Answer 7

Beef dripping for flavour. If it's a one off go for beef. If it's a regular thing then sunflower oil for health reasons.

Answer 8

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Answer 9

Dripping was traditional in chip shops and is still used in top class restaurants. Sunflower oil is as healthy as chips are going to be. Modern chip shops use palm-nut oil; similar feel to dripping if not as tasty, and vegetarian. I personally use corn oil for chips; it is stronger flavoured and heavier than other vegetable oils, lovely for chips and third rate for anything else.

Answer 10

I'd strongly advise beef dripping and definately not vag oil as u seem to be suggesting.

However as a bloke I'm not really sure I'd like the drippings from some other blokes beef so cancel that previous order immediately.