Re: Deep frying egg rolls in lard?

[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.