Quote:
Originally Posted by TomBrooklyn  Sounds good.
* What's the best kind of oil or grease to use for general deep frying? I'm most interested in making onion rings and vegetable tempura.
* If I strained the oil and put it in a sealed container and into the frig when I'm done, how long would the oil last? |
When I worked in a restaurant, we used lard in the deep fryers and in the broaster. We used it and filtered it everynight and left it in the walk in cooler. Actually, fresh lard was hard to brown the french fries in. It seemed you could leave them in forever, and they stayed pretty pale. Therefore my favorite was to use the used lard. However, eventually, you could tell by the smell of the lard and the taste of the french fries/onion rings that the lard was getting old. I believe that we changed it out about once every week or two.
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