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How many times can you roast potatoes in the same fat?

post #1 of 4
Thread Starter 

Safely. At the moment I use lard and add the fat from the stock from cooking the meat one week, use the same fat next week adding lard and the fat from the meat from the next week and do the same on the thrid week and discard. Could you use the same fat for longer?

post #2 of 4

I wouldn't - but that doesn't mean it wouldn't be safe (I'm not sure) - my gut feeling is a week is as long as I would want to keep the fats, having cooked them once or twice.

post #3 of 4

Do you refrig fat after each use ?? If so then ok. Look out however at color as it maybe to dark for 3rd usage and also be bitter. So taste it first After 3rd time watch out, you can only squeeze water from spinach till there is no more to squeeze, if you get the drift?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 4

 

The smoke point of lard is 370°F Fat from an oven at a more mild heat will last a long time.  Obviously some cheese cloth to strain out any impurities each time is going to be a great investment for you.

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