Re: Deep frying egg rolls in lard?

[Guest guest]

What temp do you need? 400ish? I think tallow is the only fat that has that high

of a smoke point. If you keep the lard's temperature low enough to be below the

smoke point (360 or something?), the egg rolls would likely be soggy (and may

indeed get waxy when cool).

I'm assuming rancid lard is healthier than rancid vegetable oil if those are

your two choices and you don't want soggy egg rolls. But then again is it better

to use the oil and then save your wonderful lard? Hmmm.

Just my measly two cents/food for thought.

.

>

> Hey everyone-- I have a question for those who are experienced with deep

frying. My family is making a boat load of pork egg rolls next weekend, as we

do every year for Tet. In the past we have always deep fried them in oil with

fine results. However, I have a whole lot of lard sitting down in my basement,

and was wondering if that would work well for deep frying this time. I am not

going to smoke up my whole kitchen and suffocate our guests, am I? And the

rolls that don't get eaten right away aren't going to taste like they are coated

in wax after they have cooled off, right?

>

> All opinions welcome!

>

[Guest guest]

Do it! We fry our Scotch eggs in lard and they always turn out great. They

taste just like they did when we fried them in coconut oil or vegetable oil.

One way to tell what the oil's smoke point is (besides seeing when it smokes) is

to watch how quickly the oil changes color when under moderate heat. In my

kitchen, coconut oil reached that point much sooner than lard and it burned

deeper too. The lard I was able to reuse, the coconut oil, well, I did reuse it,

but it flavored dark. Interesting though, since coconut oil used to be the

standard movie popcorn oil.