What is everyone's thoughts on using lard. I currently use vegetable oil and it seems fine but just looking for options.
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What is everyone's thoughts on using lard. I currently use vegetable oil and it seems fine but just looking for options.
Peanut oil here.
Peanut oil here also. Lard would probably make for some good crispy fillets.
Vegetable oil myself. Never know when someone has one of those peanut alergies!!
Butter Crisco not the best for you but oh my tasty
I skillet fry with lard some and its the best. Never used it in a deep fryer. Let us know how it turns out.
Peanut oil
Forgot to mention I like the rice bran oil from Riceland. Its really good.
Canola oil
If I'm frying in a skillet I'll use Canola & if I'm deepfrying I'll use the peanut oil.
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
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?
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.
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.
Never thought of that view point. How times have changed.
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.
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.
All the old timers I have known thought fish tasted much better fried in lard than in shortening or vegetable oil.
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.Quote:
Originally Posted by wicklundrh
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...Quote:
Originally Posted by EnonEye
Lard crisps and browns better so you can use it a slightly lower temps. If the fryer is large enough you dont drop the temp when the fish goes in, 350 gives a crisp golden fry without going oily or soggy. That fillet is never getting above 212 anyway. As for flavor, lard is clean, but I am not above tossing a slice of bacon in with the fish. :)
Vegetable oil isn't good for you, I really like to use Coconut Oil, you can heat it until it gets to 350F and then place the fillets in the Oil, I dip the fish in Rice flour, just wet fillets , they are excellent that way.
Recently I was hospitalized with a blood clot in my leg. The end result is that I am on coumadin for a long period of time.
That puts me in the position of having to avoid vitamin K as it counteracts the coumadin. Besides dark green leafy vegetables, there are several oils high in vitamin K. They are soybean, canola, and olive. This makes me want to try lard for frying. I am beginning to think that lard might not be nearly as bad for you as everyone thinks it is. After all look at eggs, twenty years ago it was thought that eating eggs were very bad for you. Now they are supposed to be very good for you. I seem to think the same argument might be applied to lard.
This is true. Has a higher scorching temperature and also one of the very few oils that does not transfer taste to your food so you can appreciate the seasonings in the meal and fish moe betta!Quote:
Originally Posted by Abu65
Quote:
Originally Posted by Charliee
Not a bad hypothesis either. I am a ER nurse and will say.....9/10 times natural is better than processed. Cuts down on cancer risk.
Yes or oil, does not matter either very good
Yes or peanut oil
Lard and coconut oil 50/50
Get it hot till it lights a stick match
Otherwise straight coconut oil to avoid the peanut oil after taste.
I use lard for cooking my fish. Keep it at 350. I make my own lard and keep it frozen so it lasts longer. All natural is good.
Lard has NEVER been bad for anyone,its a long standing big pharm scam people bought into the last 30yrs
Im an ex heart patient and all my cardio crew over the years have never pressed me into following big pharm scam media,because "they know".
I dont eat fast food so maybe thats the difference in actually eating better ???? ;)
Quote:
Originally Posted by Toxie
It is fine for frying fish in skillet, don't know about deep frying. New studies hve shown that lard is safe for people. I slow fry my fish in lard, it is fine.
Flash frying is the secret to "fish"
I rarely fry fish in a skillet,feeding 5-20 just takes to long
My 50/50 Lard/Coconut oil mix has never gone rancid after 3-4 weeks without refrigeration
I filter twice and usually get 3 big cook offs out of a 2gal run of oil
My big "witch pot" takes 10 gal and I get three runs on it at a two day event
Quote:
Originally Posted by trypman1
hmmm, my papaw and mamaw both lived till they were in their 90's. Worked their butts off with manual labor. Bacon, eggs, biscuits, ham, and gravy every morning for breakfast at 4:30. Nothing but lard for frying available. Neither smoked, but mamaw always had a "dip" of snuff. Guess the problem is not is the lard, but rather "lazy lard butts" and smoking...just saying :donoQuote:
Originally Posted by EnonEye
Same with my gram and gramps! Dairy and hog farmers, ALWAYS cooked with lard and bacon fat! I’ll never forget our springtime smelt fries. Always cooked in lard. Both live into their 90’s.
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Have y'all checked the price of natural lard, lately?
:yikes
Butchering our own hogs put a lot of lard in the larder ( country folk understand ).Growing up,mom would put the fat in a larger pot,and render it down.The craklins would settle to the bottom,once the liquid was poured off,the craklins would be drained and cooled.A bit of salt was added and presto,homemade bacon bits.
I use lard nearly everyday,nothing beats the taste of food cooked in lard in an iron skillet,plus lard has no water in it,so it splatters much less than modern day oils.
My daughter has a peanut allergy and can not eat anything fried in peanut oil she breakes out immediately.Quote:
Originally Posted by drb
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X 2
Grew up the same way myself.Quote:
Originally Posted by Yaker
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Works well in a deep fryer--been there and done that! Don't tell my doctor though!