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.
The best type of air fryer baking sheet to use for baking in an air fryer is a perforated or mesh sheet. These sheets allow for better air circulation and even cooking, resulting in crispy and evenly baked food.
Ones that have cream bases might have some.
Pork fat
Yes, it certainly is. It will make the best doughnuts you have ever had. Use an "old fashion" doughnut recipe. The only problem is that the lard's frying capacity does not last long with doughnuts, even with filtering. It is also a bit costly because you have to use several big tubs of the stuff to fill the fryer vessel. But in the end it is all worth it, I tell you no lie.
The best type of baking pan for an air fryer is a non-stick, oven-safe pan that fits comfortably inside the air fryer basket.
There is no lard used in the pizza's at Pizza Hut. The dough is made of a dough blend which varies depending on the type of dough, flour, water and sunflower oil.
The function of lard in pastries is to make your pastry nice and flaky.If a recipe tells you to use only lard, use half lard and half butter. You won't be disappointed. :)
Use the roaster. The bird is too moist to use the fryer. Besides, the recipe I know calls for using a beer can as a mount for the bird...can't cook a can in a fryer.
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.
how do you heat the oil in a rival deep fryer
I shall not lard my words with terms that are not used daily.
Lard has a low smoking temperature and would burn and cause the food to taste burnt as well---------------The real reason you can't put lard in most fryers is that many have an immersion element that supplies the heat. If a solid is heated, total immersion is not achieved and creates a real risk of fire as that element will sputter and overheat as it fails to effectively transfer its energy through the oil. The dripping lard on the OVER heated element may lead to combustion -a fire (I asked a manufacturer).Because the heating element can melt just the lard around it to flame, while the rest remains solid, use a frier where the heating element has no contact with the lard. I use a Presto CoolDaddy with a removable pot.