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More deep frying questions


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More deep frying questions

nooodles | Jul 7, 2005 09:12 PM

If I have a skillet of leftover lard+Crisco, can I let it cool, strain the solids out of it, let it congeal, freeze it, and use it next time for deep frying? It just seems like such a waste of fat, and I've only used it once!

I could see this being really gross if used time after time, but could I at least get two/three uses out of it?

Please let me know if I'm missing some crucial health risk. I only assume it's okay because Grandma had no problems letting lard sit out and using a scoop of it every day to cook dinner.


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