Dr. Daniel Pompa

speaker

10,432 appearances 23 recordings 2 series first heard Dec 2025 last heard 20 Apr

Dr. Daniel Pompa’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 23 in all, peaking in Feb 2026 with 7.

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So right now what's in vogue is frying your French fries in tallow, right?

Which by the way, caution, because that is getting very popular and restaurants are doing it.

But what we have found was when we sit down and we go, well, okay, so we have, we tell them we have a vegetable canola oil allergy, right?

And you could say hexane allergy because they contain hexanes if you want to be more technical.

But

When you do that, they get more serious in what they're actually cooking in for you.

And then they come back and say, well, you can't get the tallow fries because we blanch them in canola oil first.

They do that to make them more crisp.

See, they think tallow fries is the craze because people love the taste of tallow fries.

It might be the case for some people, but the craze was started because people are running from seed oils and know you can actually fry in tallow.

So be careful there, ask the question.

But my point isn't that.

My point is that tallow is a saturated fat.

That means you can fry in it.

It's going to take a lot of heat.

Saturated means no double bonds.

Keep that in your mind.

No double bonds.

So let me say this.

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