Darren wrote:Ricky Spanish wrote:Darren wrote:Have never used lard but gone through my share of vegetable oil which is my go-to for frying fish......and yep, only one use mostly.
Lard vs vegetable oil:
I was clueless but knew that my grandmother's fried chicken made mom's look amateurish.
Was just better.
Took me decades of trying to duplicate it to discover the secret. Our mothers bought into the "lard gives you heart attacks" science.
I'm not so sure.
When they're using science to sell a product nine times out if ten it's really bad science.
Once we tried lard...vegetable oil goes on salad.
The Mexicans call it Manteca
Tried my hand at fried chicken late last year and was really pleased with the results, and (facetiously) thought to myself briefly that "hell, with this product I could put Popeyes out of business" just because I was so pleased with how the batter came out. Recipe called for some bacon grease to be included to the veg oil, but suspect lard would meet that and then some in flavor.
The very first use of lard has a weird taste that goes away with further use. When you fry a chicken in lard it changes color and is golden when solidified.
It gets better and better.
Finding someone online with an open mind is rare.
I think you'll try it and like it
I really tried hard to make grannies fried chicken with vegetable oil. It's just not possible.
That's why you don't toss the lard until she uses it for fish.imo. This is just an opinion however.
Hey you got frying things down. That picture of all thet good fried food...I'd eat it and not say anything about which type of oil it was fried in.
The best fried fish I've ever had was cooked in a portable fryer st rainy brake wma in Arkansas.
Southern guys and fried food
If it's offered I'm saying hell yes.