Using Lard In A Deep Fat Fryer: Safe?

Whether you can put lard in a deep fat fryer is a question that has divided opinions. Some people claim that lard is unhealthy, with one source advising against using lard in a deep fryer due to its smoke point of 370°F (188°C). However, others argue that it is the healthiest option for frying, and some even use it to make homemade chips.

The benefits of using lard for frying

Lard, a traditional cooking fat made from rendered pork fat, has a host of benefits for frying. Here are some reasons why lard is a great choice for frying:

High Smoke Point

Lard has a high smoke point, typically between 350°F to 375°F (175°C to 190°C), which makes it ideal for deep frying. This allows you to cook at high temperatures without the lard breaking down and producing harmful compounds.

Versatility

Lard is incredibly versatile and can be used for various frying techniques such as deep frying, stir-frying, and sautéing. It is also suitable for both sweet and savoury dishes, making it a versatile ingredient in the kitchen.

Rich Flavour

Lard imparts a rich, savoury flavour to fried foods without overpowering their natural taste. It enhances the overall taste of the dish and is particularly suitable for classic dishes like Southern fried chicken and crispy potato chips.

Desirable Texture

When heated to the appropriate temperature range, lard quickly seals the food's surface, creating a desirable texture. It gives fried foods a satisfyingly crispy exterior while maintaining a tender and moist interior.

Health Benefits

Lard contains monounsaturated fats, which may help improve cholesterol levels when used in moderation and as a replacement for saturated fats. It is also free from trans fats and hydrogenated oils found in some processed shortenings. Additionally, lard is a good source of vitamin D, which aids in calcium absorption.

Cost-Effective

Lard is very affordable and cost-effective, especially when sourced from a local butcher or rendered at home.

Longevity

Lard has a long shelf life and can be stored for several months when properly stored in an airtight container in a cool, dark place. Refrigeration can extend its lifespan up to 6 months, and freezing can preserve it for up to a year.

Neutral Flavour

Lard has a mild and neutral flavour, making it an excellent choice when you want to avoid strong, overbearing flavours in your food.

Flaky Pastry

Lard is renowned for giving pastries a crisp and flaky texture. It is often used in pie crusts and biscuits, creating a melt-in-your-mouth, tender texture.

While lard offers numerous benefits for frying, it is important to consume it in moderation as part of a balanced diet. It is also crucial to maintain proper temperature control when frying with lard to prevent excessive oil absorption and achieve optimal results.

How much lard to use in a 3-litre deep fryer

Yes, you can put lard in a deep fat fryer. Lard is a great alternative to traditional deep-fried foods as it is lower in saturated fat and calories than other cooking oils. It has a high smoke point, so it doesn't break down easily at high temperatures.

Now, how much lard should you use in a 3-litre deep fryer? Well, it depends on the food you're frying. You want to use enough lard to cover the food and allow it to float, ensuring even cooking. As a general rule, you should fill your deep fryer to the maximum fill line, which is usually about two-thirds full.

For a 3-litre deep fryer, you will likely need around 2 litres of lard. This should give you enough room to fry in batches without overcrowding the fryer, which can cause the temperature to drop.

• Choose the right type of lard for your needs. Different types of lard have unique properties, so select one suitable for deep frying.
• Pre-melt the lard before adding it to your fryer. Lard is usually solid at room temperature, so melting it beforehand will make it easier to work with.
• Don't use too much lard. Using too much can result in greasy food and a mess.
• Maintain the correct temperature. Keep the oil temperature below its smoke point to prevent burning and the production of harmful compounds.
• Fry in batches. Don't overcrowd your fryer, as this can affect the temperature and the quality of your fried food.
• Reuse your lard. You can reuse lard several times, but be sure to strain it after each use and store it correctly.

By following these tips and using the appropriate amount of lard for your 3-litre deep fryer, you'll be able to create delicious and crispy fried foods with that signature lard flavour.

The best alternatives to lard

Lard is a versatile fat, ideal for frying and deep frying. However, it may not be suitable for everyone, as it is made from pork. If you are looking for an alternative, here are some of the best substitutes to achieve similar results:

Butter

Butter is a simple alternative to lard and can be used in a 1:1 ratio. It is a good option for pies, tortillas, and tamale dough. Using a little extra butter than the amount of lard specified in a recipe will help you achieve the same results in terms of taste and texture.

Coconut Oil

Coconut oil is a healthy alternative to lard, with some studies suggesting it has benefits for heart health. It can be used in equal amounts as lard and is a good option for baking, grilling, and pan-frying. Unrefined coconut oil has a strong coconut taste and aroma, so it may alter the flavour of your dish.

Vegetable Oil

Vegetable oils have a high smoke point, which is the temperature at which the oil starts to burn and smoke. This makes them a good alternative to lard when using high-heat cooking methods like frying, grilling, and sautéing. Use 7/8 cup of vegetable oil for each cup of lard specified in a recipe. However, keep in mind that baked goods may be denser and less tender with vegetable oil.

Olive Oil

Olive oil is rich in antioxidants and monounsaturated fats, giving your recipes a healthy twist. It can be used in place of lard at a 1:1 ratio and is a great option for grilled, fried, or sautéed dishes. However, the subtle olive flavour may not suit baked goods and sweets.

Avocados

Avocados are known for their mild flavour and creamy texture, and they can boost the fat content and flavour of your recipes. They are also rich in potassium, folate, and vitamins C and K. Avocados work well in baked goods, and you can use 1/2 cup of mashed avocado for each cup of lard specified in the recipe. However, avocados may change the colour, texture, and taste of the final product.

Beef Tallow

Beef tallow is a rendered fat that has been cooked to remove impurities. It is a source of conjugated linoleic acid and fat-soluble vitamins A, D, and E. It can be used in equal amounts as lard and is a good choice for fried or grilled savory dishes, as it has a richer, meatier flavour than lard.

The history of lard

For centuries, lard, a semi-soft white fat located in the fattiest portions of a pig, was used as a cooking fat. However, its history as a staple in kitchens around the world took a turn in the early 20th century with the invention of hydrogenated vegetable shortening. This, coupled with public health concerns over animal fat, led to lard being replaced by trans fats and vegetable oils.

Lard is made from 100% pork fat, separated from the fatty parts of a pig through a process called rendering. The fat is solid and opaque at room temperature and turns into a clear liquid at around 95 to 113 degrees Fahrenheit. Rendering involves slowly heating fatty tissues until the fat melts and separates from other components. The liquid fat is then separated from the solids and used for cooking.

In recent years, research has shown that animal fats are not as unhealthy as once believed, leading to a resurgence in the use of lard. It has been found to be a healthier option than hydrogenated fats as it contains no trans fats. It also has less saturated fat and cholesterol than butter, and its monounsaturated fat content is similar to that of olive oil.

Lard is also prized for its culinary benefits. Its high smoke point, typically between 350°F to 375°F (175°C to 190°C), makes it ideal for deep frying, producing crispy exteriors while maintaining moist interiors. It also imparts a rich flavour to fried foods, enhances the taste and texture of baked goods, and is an excellent option for frying, deep-frying, and even baking.

The health benefits of lard

Lard, a traditional cooking fat rendered from pork fat, has been a staple in kitchens worldwide for generations. While it fell out of favour in the early 20th century due to concerns over animal fats, lard has experienced a resurgence in recent years as research has challenged these assumptions.

Lard is a versatile fat, ideal for deep-frying, with a high smoke point that surpasses many vegetable oils. It imparts a rich flavour and a desirable texture to foods, producing crispy exteriors while maintaining a moist interior.

Lard also offers several potential health benefits:

Source of Healthy Fats

Lard is composed of a balance of monounsaturated fat, saturated fat, and polyunsaturated fat. Monounsaturated fats, which make up around 45-47.5% of lard, may help improve cholesterol levels when used in place of saturated fats.

Vitamin D

Lard is a significant source of vitamin D, with up to 1000 IU per tablespoon. Vitamin D aids calcium absorption and is important for maintaining strong bones and a healthy immune system.

No Trans Fats

Unlike artificial alternatives like shortening products, lard contains no trans fats. Trans fats are associated with an increased risk of cardiovascular disease and other health issues.

Neutral Flavour

Lard has a mild and neutral flavour, making it a good choice when you don't want to overpower the natural flavour of the food.

Heat Stability

Lard is very heat-stable, making it more suitable for frying than common vegetable oils. It has a higher smoke point and generates fewer harmful free radicals than other oils.

Vitamin K2

Lard from grass-fed or pasture-raised pigs can be a source of vitamin K2, which has important cardiovascular benefits.

Cholesterol

Lard contains healthy cholesterol, which helps reduce inflammation and produce hormones that regulate various functions in the body.

Brain Function

Healthy fats like lard are essential for brain functioning, including learning, memory, mood control, and hormone production.

Anti-Inflammatory

Lard can help lower inflammation and pain, and it may help regulate the metabolic and immune systems.

Local and Affordable

Lard is a local and affordable option for cooking fat, supporting the local economy and reducing your carbon footprint.

While lard offers these potential health benefits, it is still important to consume it in moderation as part of a balanced diet. Lard is calorie-dense, so portion control is crucial.

Frequently asked questions