Is it healthier to fry in lard?
Online Answer
Lard is an extremely versatile fat: It doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying. ... It has less saturated fat than butter.
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(Homemade lard is trans-fat free.) And it's tasty—really tasty. Its smoky, unctuous flavor is the secret ingredient in some of the best pie crusts and baked goods, and it can be used to fry eggs, baste chickens, and confit chickens or ducks.
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Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are both promoted by heating, but the Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars..
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Every Southern cook has their special touch for fried chicken. ... Traditionally the best fat for frying chicken is lard. Today Crisco is favored by some cooks, other use vegetable oil. One trick for flavor is adding a few spoons of bacon fat to unsaturated cooking oil.
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For decades, McDonald's fries were cooked in animal fat (lard) which was supposedly what gave them their famous flavor. Eventually, the chain switched to vegetable oil, but customers complained that the fries were no longer as tasty.
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Lard is an extremely versatile fat: It doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying. ...
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