penotti Posted February 14, 2013 Share Posted February 14, 2013 There is a product where this is added to, called "Ossewit" (beef tallow) or also known as "blanc de boeuf" The Belgians usually cook their fries in it, but because of the E900 (an anti-foaming agent) I'm not sure if it's ok? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 14, 2013 Moderators Share Posted February 14, 2013 It is a good idea to avoid any ingredient you cannot pronounce, but the presence of dimethylpolysiloxane does not mean you can't use Ossewit. It is not known to cause problems. I made my own beef tallow once upon a time. It took some time, but was relatively easy to do... http://www.wholelifeeating.com/2011/08/beef-tallow-an-excellent-cooking-fat/ Link to comment Share on other sites More sharing options...
Robin Strathdee Posted February 14, 2013 Share Posted February 14, 2013 Over here (US) it's often called dimethicone. It's not your best option (obviously, we want you to eat as many foods without chemicals as possible), but technically not forbidden. I'd just caution you not to use it as your primary cooking fat. Link to comment Share on other sites More sharing options...
Kirsteen Posted February 14, 2013 Share Posted February 14, 2013 There was a mention of this in the British press recently. Apparantly it's the chemical in 'silly putty' and is used in McDonalds chicken nuggets in the US but not here in Britain. The health 'expert' quoted said it *probably* contained no health risk to consumers. Link to comment Share on other sites More sharing options...
penotti Posted February 14, 2013 Author Share Posted February 14, 2013 Thanks everyone! Apparently, Ossewit makes your fries VERY tasty, so I wanted to experiment with sweet potato fries this weekend. To be continued... Link to comment Share on other sites More sharing options...
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