If you don't know the answer, please do not go off on a tangent about beef dripping etc. It's when you eat something and say "It's time we changed the fat." (I plan to melt the lard in the microwave first). I am not sure why, but guess that the element will superheat the lard around it before the rest has melted, meaning that convection won't be able to move the now hot lard away from the element as would occur if you used oil. Get answers by asking now. Is cottage cheese used for grilled cheese sandwiches? You can sign in to give your opinion on the answer. What's the difference? DOSBODS has not been served any secret court orders and is not under any gag orders. It shouldn't be a problem if it's just an at home Fry daddy or something. I clear it out occasionally, no set timetable, just when it gets too gunky, usually following several top ups with fresh lard or surplus bacon fat or fat from roast pork. Which microwave is better charcoal or convenction microwave ? Its the food remnants that will go off. Started Yesterday at 12:03, © DOSBODS, all rights reserved.   Pasted as rich text. Do you have a favorite mushroom to cook with? Yes it is, but I would mix it with Canola Oil, (a little more healthy product)....... yes Mc D's stopped using it and their fries lost the flavor and crispiness. Yes, but be warned - it's going to absolutely STINK! In the past, lard used to be one of the most popular choices of cooking fat. You'll know when it needs changing, you'll see it and smell it. Yes, actually at a lot of restaurants (well, before the switch to transfat free) used the old lard. Has anybody tried using lard in a deep fryer? I know Peanut Oil is better than Vegetable, but I am not sure on the comparison for Canola. Started Wednesday at 17:04, By The lard becomes hard when it hits room temperature again, so depending on the fryer it can mess things up. Get your answers by asking now. How do you think about the answers? It shouldn't be a problem if it's just an at home Fry daddy or something. What do you think of the answers? Clear editor. @Byron You'l know when to change the fat. no because lard starts to burn at 350 degrees farenheit and if you cook anything at that low of a temperature in a fat then it will be greasy. Display as a link instead, × ive been a chef for over 30 yrs and it is ok to use lard just make sure you keep an eye on it when you melt it for the first time. Ah. Lard is pork fat as opposed to dripping, yes its fine but not very healthy lol but it does cook a mean chip in lard if you want to go the whole way get yourself sheep or beef dripping its sooooooooooooooooooooooooooooo good. Yes, but it smells bad and it's not that healthy. If your fryer isnt' designed to handle lard specificly, it can cause a lot of problems, and fire hazards. no because lard starts to burn at 350 degrees farenheit and if you cook anything at that low of a temperature in a fat then it will be greasy. I will ask my mother if I remember, she's nearly 80 and was raised on quality fat, ever spread on bread. Lard can be heated to higher temperatures more safely than any other fat and is certainly not as volatile as any of these "new" vegetable oils. Fruits have sugar, it's natural, but some fruits can even be bad for you. Bus Stop Boxer Join Yahoo Answers and get 100 points today. I do know that using any oil that solidifies at room temperature with an electric fryer that has an exposed element is dangerous. Powered by Invision Community, 1. Make sure your pan is good and dry before putting oil in it, otherwise as it heats up, it'll pop BIG time. There was much else to choose from at the breakfast bar, but I only seemed to eat lashings of lard and bacon bits spread on several pieces of toast. I just wanna know if the chips tasted good? If I was going to deep fry in lard I would use an old fashioned chip pan, which I could melt the lard in the oven in first. Does your fryer have a submersible element? It may have flammable tendencies tho. Do you buy the same things every time you go grocery shopping or spice up your list . How many times can I re-use it before changing it? Yeah, that's why eventually you need to change it! By you should generally stay away from saturated fats when deep frying because of their low smoke point.   You cannot paste images directly. I shallow fry with lard. Use a thermometer to make sure you don't overheat the fat but still cook at the optimal hot temperature. I wouldn't advise mixing the fuel and oil though. Most of them use liquid only. The economy as we knew it might be over, Fed Chairman says. DOSBODS Forums are completely free to use. My spaghetti sauce is delicious by itself but tastes very bland when I add it to pasta. Still have questions? However this machine fries at a lower level. Join Yahoo Answers and get 100 points today. Anyone else store their food in ziploc bags instead of Tupperware ? (anon). You can post now and register later. You can sign in to vote the answer. For the deli fryer which cooks at 375 a liquid veggie blend oil is used. If this happens though, you'll have to let it pop out, it'll take a bit. My spaghetti sauce is delicious by itself but tastes very bland when I add it to pasta. You can reuse oil the next day if no meat or potatoes were fried in it. What is your current marital status? So you are heating up the lard before putting it in the fryer and then draining it out again before it sets? Or what sandwiches can I make with cottage cheese? Is cottage cheese used for grilled cheese sandwiches? However, it says you can use shortening, but not lard in the fryer. It only takes 20 seconds! Do you have a favorite mushroom to cook with? The lard becomes hard when it hits room temperature again, so depending on the fryer it can mess things up. I have a mahoosive cauldron of dripping on the top of the stove - similarly, I heat it very slowly to begin with (because there is no ability for convection), which doesn't actually take that long, and then ramp up the temp. If you have an account, sign in now to post with your account. Animal fats will not break down with repeated heating as quickly as vegetable oils, so there is a body of opinion which says they are the healthier option although they are not unsaturated.   Your link has been automatically embedded. Filter it before it completely sets. Because deep frying in a regular pot on the stove is a little precarious (and smelly), I bought her a Bravetti deep fryer this year. Or what sandwiches can I make with cottage cheese? © DOSBODS, all rights reserved. Upload or insert images from URL. Paste as plain text instead, × yes but its terribly high in saturated fat, so if you eat a lot of it you're going to have a heart attack for sure! Naturally! i wouldn't use in a deep fry..maybe cast iron pan for chicken only...vegetable oil is recommend or peanut oil,in deep Fry's. Yes, decent fish shops use Beef Dripping, so I dont see why not. Please create a free account to be able to access all the features of the DOSBODS community. What's a good topping for a chocolate base? Formerly the pedant known as Cunning Plan. × If I was going to deep fry in lard I would use an old fashioned chip pan, which I could melt the lard in the oven in first. 'Crazy train': GOP lawmaker rips Trump's fraud claims, Disney CEO 'extremely disappointed' in Calif. leaders, Yang dismayed by Asian American reaction to Trump, Senator's 'tone deaf' tweet on Lakers, Dodgers slammed, Strategist warns of big Dow drop in event of lockdown, COVID-19 vaccine may have unpleasant side effects, Tom Brady loses jet skis in Tropical Storm Eta, CDC outlines which masks are most effective, A close look at Trump campaign election lawsuits, Former 'DWTS' pro felt lost after Seacrest breakup, AOC calls Biden's new chief of staff a 'unifying pick'. But if it's the kind of fryer you use in a restaurant, then only use what they suggest when you bought it. You will want to change oil when it gets brown, and/or the food is nasty and bitter flavored. Why ever not? Honest. when it's dark brown or lighter if you're fussy, should add I've never deep fried anything with lard. Veggies are a lot healthier, particularly the green ones. I use peanut oil for all meats except fish, in which I, in turn, use canola. Can someone give me good sides to make with dinner? Be careful about that. But if it's the kind of fryer you use in a restaurant, then only use what they suggest when you bought it. I have searched the internet but only find stupid Americans that never directly answer the question. Ahh, had an amazing breakfast in Swakopmund Namibia that constisted of lard mixed with crispy bacon bits that I spread on toast. Ah, i see that you are familiar with the ways of dosbods. It really isn’t helpful if you just make shit up to appease. I have started to use lard in my chip fryer. What are the baking ingredient for cakes ? Why? It has been said that many oils should not be heated to temperatures you need for effective deep-fat frying. yes and lard tastes better even if they say its not as good for you!. Well cared-for lard DOES NOT STINK and it sure beats the awful rancid oil I have known people (and some restaurants/food outlets) use to deep-fry food! Because you are going to be using high temps in your deep fryer, I would say no to lard. PatronizingGit Ads are annoying, and - increasingly - advertising companies limit free speech online. Still have questions? Before all these new-fangled oils, lard (or beef dripping) was the normal fat used for deep frying in all Fish and Chip shops throughout the land. × If you chose to use lard, you can pour it off (or leave it in the fryer) in a cool place until next time.   Your previous content has been restored. If you're lucky to catch it before it gets too wild,turn off the fryer and replace with new oil. This includes olive oil, which should definitely NOT be heated so high. What's a good topping for a chocolate base. I will ask my mother if I remember, she's nearly 80 and was raised on quality fat, even spread on bread. Why? You should have no trouble at all. you should generally stay away from saturated fats when deep frying because of their low smoke point. It's just a metal box with the element inside it, which can be removed for cleaning. For other things like donuts (for example), I use vegetable oil. That's the internet in 2020 really. But you will need to "clarify" it every now and then. If you own those old oil lamps, you can recycle your used oil by straining out the "crumbs" and adding it to the lamp just like you would if you were using lamp oil. Which is healthier? yes but it can spit and bubble more . The solid has too low of a smoke point and not only smokes like mad but burns and turns the food black. Good job I don't live there! I have a mahoosive cauldron of dripping on the top of the stove - similarly, I heat it very slowly to begin with (because there is no ability for convection), which doesn't actually take that long, and then ramp up the temp. I wouldn't risk cheese either. Lard continues to be the main fat used in high-temperature Chinese cooking too. I do it through a sieve and bit of kitchen towel. Yes, but you should remember to take it off the pig first. DOSBODS has not been served any secret court orders and is not under any gag orders. However, it lost its place in the kitchen to artificial trans fats such as Crisco, which were (wrongly) pushed as healthier alternatives. fat content is very high, much more so than vegetable or sunflower oil . Do what they've been telling us what is 'green' - pay more tax. Lard is a very versatile fat, and it is an excellent option for frying, deep … I don't know the answer but given that this is the internet I feel that despite what you said I should waffle on for a few paragraphs then admit in the bottom one I don't have a fucking clue. Yes but you might see yourself piling on the pounds!

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