Kidney fat is not something one encounters on an everyday basis, unless you’re a part of my family. During one of our recent trips to
Four months later, I decided I should pilfer some of this fat and see how good a French fry it could make.
Here’s what it looked like when I pulled it from the freezer.
I opened it up and started cutting away hunks to melt. If you look, you can see the dark red section. That’s where the kidneys were attached.
You couldn’t ask for a simpler rendering process.
Adding more and more chunks to the pot, I left the eye on medium and went back to carving away.
Soon enough the fat started to melt.
Within minutes, the kitchen was full of the sound of frying.
The only thing that bothered me is that I’m not sure what was frying.
Once the fat started to smoke, I turned off the heat.
I fished out the unrenderable bits.
And was left with a delightful pot of beef tallow.
After a few minutes of knife work, I had a bowl of sliced
Like my mother taught me, I threw a few sliced onions for flavor.
10-15 minutes later, I started fishing out the first of my beef tallow home fries.
Sprinkled with kosher salt, they were delicious.
Thanks to Wikipedia, I was able to figure out the nomenclature of kidney fat. The proper name for kidney fat is suet which is then rendered into tallow. For those with a good memory, you’ll recall that before 1990, McDonald’s cooked their French fries in a 90% beef tallow medium. No doubt that’s what I remember McDonald’s fries being so much better when I was really young.
Regardless of fast food memories, beef tallow home fries are a real treat and now I can understand why my mother will wax poetic about them for hours.