The best type of lard for frying is leaf lard, which comes from the fat around the pig's kidneys. It has a neutral flavor and a high smoke point, making it ideal for frying.
To achieve the best results when frying in lard, make sure the lard is at the right temperature before adding food, maintain a consistent temperature throughout cooking, and avoid overcrowding the pan to ensure even cooking and crispy texture.
Lard can be reused for deep frying multiple times, typically around 3 to 5 uses, depending on the type of food cooked and how well it's filtered after each use. Each frying session can degrade the lard's quality due to food particles and moisture, which can lead to off-flavors and decreased smoke points. It's essential to strain the lard and store it properly between uses. Always check for any signs of rancidity or off odors before reusing.
Russet potatoes are best for frying because they have a high starch content, which helps them become crispy on the outside and fluffy on the inside when fried.
Pork fat
You can certainly fry french fries in hot, melted lard. For years McDonalds often used lard for cooking their french fries - giving them a flavor that most of their customers found superior to the fries their competitors cooked in vegetable oil. Frying French fries in beef tallow lard, or other animal fats adds saturated fat to them but gives them a flavor that is difficult to reproduce when they are fried in vegetable oil.
I believe its another word for fat.Like the stuff at the bottom of the frying pan after cooking bacon,Lard is the rendered fat of a pig, and it can be used in cooking and baking.
Some argue that oils with Palm oil in them are the best, however I have always used Canola Oil and it works really well in producing tasty donuts.
No. Checkers, like many food processors, uses solid canola shortening.
Frying oil.
Checkers, the fast food restaurant, does not use lard in its cooking processes. Instead, they typically use vegetable oils for frying. However, it's always best to check with the specific location or their official nutritional information for the most accurate details regarding their ingredients.
no!!!
Lard is made from rendered and processed pig fat. Drippings are fat from any meat (including pork), which collect in the bottom of a roasting pan. Drippings are predominantly used as a flavor component, or as a starter for a roux, whereas lard is primarily used for frying.