So the other week I went to the butcher and purchased 3kg of pig fat so that I could make lard for my deep fryer.
I had 2 fry pans going to make the lard.
)
I had these yummy little pieces of fat heaven as snacks. Any idea on how long these would last in the fridge?
This is the result.
So I haven’t actually used this yet but have some questions for the deep frying lard experts out there. I know @Brenda is one of those.
- Once food is fried in the deep fryer do you strain the lard before using it again to remove any food bits that might be in it?
- If you deep frying something like chicken skins does it matter about the chicken fat being added to the lard?
I am thinking the first thing I am going to use this for is to deep fry some Haloumi. Yummo.