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.