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Thread: Lard for deep frying

  1. #11
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    I would not suggest using lard in a deep fryer. It has a 370 degree F smoke point temp. This means when you are deep frying your fish at 375 degrees, the oil will be smoking.

    Here's some good infomation on the various types of oils and their best uses -- as well as the smoke point temp.
    Smoking Points of Fats and Oils, Cooking Oil Smoke Points, Whats Cooking America
    Steve
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  2. #12
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    Growing up,we butchered hogs,in those days lard was valued as much as the meat.We cooked everything with lard,including deep frying,but mostly in black iron skillets,not deep fryers.Yep,I sure miss the smell and taste of lard cooked food.........oh,sorry.....what was the question?

  3. #13
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    When I was a kid, lard was all anybody used, it was all we had. Maybe I should try it again. We use Crisco oil now.


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  4. #14
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    An old man once told me that when he was growing up in late summer it was no problem to catch fish, they didn't because the hog lard was gone or had turned rancid and they couldn't afford to buy any. They waited on fall for hog killing time.

  5. #15
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    Never thought of that view point. How times have changed.
    The love for fishing is one of the best gifts you can pass along

  6. #16
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    My grandmothers house always had a pot of lard sitting on the stove halfway melted. It was used for everything to give it "flavor." Green beans, eggs, fish, you name it. Nothing today tastes like that. You know what they say everything tastes better with bacon on it. Guess what stops us now is the obvious health benefits of not using animal fat. Boy I miss that kitchen.
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  7. #17
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    Makes for tasty fillets. Needs filtering as soon as cooking is done. My mother used it in a deep fryer to make donuts and that probably explains my elevated cholesterol levels. Need good temperature control and fry at 350 - 360. Will smoke at 375 but it makes for tasty food.
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  8. #18
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    All the old timers I have known thought fish tasted much better fried in lard than in shortening or vegetable oil.

  9. #19
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    Quote Originally Posted by wicklundrh View Post
    Vegetable oil myself. Never know when someone has one of those peanut alergies!!
    Fortunately that is not an issue. When peanut oil is heated to a certain temp (~300+) the peanut allergen itself is no longer an allergen. My children both have peanut allergies and both can eat chick fil a at will with graces from their pediatrician and allergy specialist. Weird, but we'll take it.

  10. #20
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    Quote Originally Posted by EnonEye View Post
    My grandmothers house always had a pot of lard sitting on the stove halfway melted. It was used for everything to give it "flavor." Green beans, eggs, fish, you name it. Nothing today tastes like that. You know what they say everything tastes better with bacon on it. Guess what stops us now is the obvious health benefits of not using animal fat. Boy I miss that kitchen.
    There's a recent book called "The Big Fat Secret" that argues that vegetable oils with omega 3 fats are not good for us. Further argues that there is no real research to back up reducing animal fats and suggests strongly that we ought to go back to using lard and bacon fat.. Makes the case that our grandparents ate large amounts of animal fat and didn't have the heart problems we do. Says we should never have switched. I've gone to a high fat low carb diet and I'm losing weight and my arthritis is better...
    All men are equal before fish - Herbert Hoover
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