Re: Can you use lard multiple times?

[Guest guest]

It's a complicated question. When fat is heated to the high temperatures needed

for deep frying, like around 350F, the meat and fat react to make some chemicals

that are health-damaging. The more it is kept hot with meat in it, the more of

the chemicals there are. Some restaurants change out their cooking oil weekly,

some less than that, so obviously if you have a hankerin' for some fried foods,

using your own lard is a much better option, but you should still try to keep

the number of times you re-use it down to a low number.

Lard isn't the only culprit in this - the newer unsaturated fats are even worse.

So imho, lard is still a good choice.

>

> I am thinking of making fried chicken with lard. Can I use the leftover lard a

few more times after I make the fried chicken with it?

>

> Thank you,

>

> Ami

>

[Guest guest]

We do. We leave it in the pan we cooked in and put a lid on the pan. No problems

yet.

Belinda

>

> I am thinking of making fried chicken with lard. Can I use the leftover lard a

few more times after I make the fried chicken with it?

>

> Thank you,

>

> Ami

>

[Guest guest]

I remember when I was growing up, we re-used lard when we used it to deep

fry homemade doughnuts and French fries. We used other kinds of fat for

cooking meat in, like bacon drippings. Gosh those were the days!

As an adult, I've learned to trim and then render all the fat on my lamb and

chicken - YUM! When I was growing up, we didn't raise lamb, so we didn't eat

it and we collected the chicken fat in a bag in the freezer to use in the

broth when we made homemade noodles.

Kathy

From:

[mailto: ] On Behalf Of haecklers

Sent: Monday, June 21, 2010 5:24 AM

Subject: Re: Can you use lard multiple times?

It's a complicated question. When fat is heated to the high temperatures

needed for deep frying, like around 350F, the meat and fat react to make

some chemicals that are health-damaging. The more it is kept hot with meat

in it, the more of the chemicals there are. Some restaurants change out

their cooking oil weekly, some less than that, so obviously if you have a

hankerin' for some fried foods, using your own lard is a much better option,

but you should still try to keep the number of times you re-use it down to a

low number.

Lard isn't the only culprit in this - the newer unsaturated fats are even

worse. So imho, lard is still a good choice.

>

> I am thinking of making fried chicken with lard. Can I use the leftover

lard a few more times after I make the fried chicken with it?

>

> Thank you,

>

> Ami

[Guest guest]

I'd like to thank everyone who responded to me.

I used to use vegetable oil for deep frying before lard. I never felt good about

using vegetable oil or deep frying in it, but when I get the craving for fried

food, I would use the vegetable oil but I only used it once and threw away the

used oil.

Because this time, I am planning to use lard to do the deep frying, I wanted to

see if I could keep using it a few more times, and it looks like the answer is

YES. I am glad to know.

Thanks again,

Ami

[Guest guest]

All true. In fact, one of the reasons why tallow was used in the past to fry

french fries was because it was heat stable and coul dbe used longer than

alternatives available at the time.

> >

> > I am thinking of making fried chicken with lard. Can I use the leftover lard

a few more times after I make the fried chicken with it?

> >

> > Thank you,

> >

> > Ami

> >

>