Indulge in crispy fries prepared in beef tallow, the classic cooking method making a comeback.
Steak n Shake is set to make a significant change for fry lovers by transitioning all 426 locations to cooking fries in 100% beef tallow by February 2025. This move is inspired by a nostalgic approach to fry preparation, praised for its superior flavor and crispiness. The shift comes amidst a growing trend, with several restaurants adopting beef tallow for frying. While this could lead to increased food costs, many agree the enhanced taste and texture are worth it. This announcement not only excites local food enthusiasts but also honors traditional cooking methods.
San Antonio residents, get ready to celebrate! Steak n Shake, the beloved diner chain known for its tasty burgers and classic shakes, is making a significant shift in its fry preparation that will make foodies cheer. By the end of February 2025, all 426 Steak n Shake locations nationwide will switch to cooking their fries in 100% beef tallow. This trend is not just a flash in the pan; it marks a return of a classic method that many believe makes the very best fries!
Remember back in the day when fries were cooked in beef tallow? The great culinary icon Julia Child had her reservations about fast food chains, arguing that the switch to seed oils made fries lose their charm—becoming limp and unappetizing. Although Julia Child passed away in 2004 without witnessing this exciting comeback, her stance rings truer than ever as the world of frying takes a nostalgic turn.
The switch at Steak n Shake isn’t happening in isolation. A variety of restaurants across the country, including popular spots like Popeyes and Buffalo Wild Wings, have already embraced beef tallow for their fry preparations. In San Antonio, various local eateries are also joining the beef tallow bandwagon. For instance, at Lucy Cooper’s Ice House, the chef and owner emphasizes that cooking fries in beef tallow yields the best crunch and flavor. It’s claimed to be completely addictive, and many agree that once you taste those fries cooked in beef tallow, you may never look back!
Dining experience is elevated because beef tallow offers several benefits that many chefs are excited about. Not only does it have a higher smoke point, which helps to achieve that crispy texture, but it also tends to last longer than other oils. Although the switch may lead to an increase in food costs, many find the flavor and texture simply worth it. Restaurants like Haywire, a Texas-inspired steakhouse, and Pumpers, owned by culinary artist Stefan Bowers, serve up delicious offerings, reinforcing that crunch during those tasty meals.
Did you know that McDonald’s used to cook their iconic fries in beef tallow? From their inception in 1940 until the transition to seed oils in 1990, many food enthusiasts believe that was one of the factors that contributed to their crispy success. However, growing concerns about saturated fats led to that switch. Now, as debates continue about the health implications of seed oils, voices like Robert F. Kennedy Jr. support Steak n Shake’s move back to tradition, arguing against the potential adverse health effects of seed oils that contribute to rising obesity rates.
With this endeavor, Steak n Shake’s Chief Supply Chain Officer has expressed that the primary motivation is to greatly enhance the quality and taste of their fries. However, it raises an interesting question for the chain: will there still be options for customers who prefer their fries cooked in alternative oils? While the details remain to be seen, one thing is clear—food lovers everywhere are buzzing with anticipation.
Founded back in 1934 in Normal, Indiana, Steak n Shake has been a staple in American dining. This decision comes as part of Biglari Holdings, Inc. based in our very own San Antonio, Texas, steers Steak n Shake towards a deliciously nostalgic future. So, get your taste buds ready, because the countdown to beef tallow fries at Steak n Shake has officially begun!
Steak n Shake Transitions to Beef Tallow for Frying
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