French fries
In the two-stage or two-bath technique, the first process to frying them, sometimes called blanching, is in hot fat, with the temperature being ( 160 °C/ 320 °F). Then they are fried for a little longer, with the temperature now being (190 °C/375 °F) so the French fries can be crispy. After that, they are placed in a colander or on a draining cloth, and then they are eaten. The precise time for the two processes to fry them, depend on the size of the French fries. For example, for 2–3 mm strips, the first process takes about 3 minutes, and the second process, takes only seconds. Since the 1960's, most French fries have been made from frozen Russet potatoes, which have been blanched or air-dried professionally. The usually fat used for making French fries is vegetable oil. In the past, suet made from beef  was recommended as the fat to making them, because it was thought that they would taste better, with vegetable shortening as a suggestion. McDonald's used a mixture of 93% of beef tallow and 7% cottonseed oil until 1990, when they changed to vegetable oil with beef flavoring. Horse fat was often used as the fat to make French fries in nothern France and Belgium, until recently, but some chefs still use it.