Reuse that lard!

[@JG-ph3xg]

I literally rendered tallow two weeks ago and used it in my fryer. It taste way better than fry oil.

[@wrightfamilyhomestead]

And better for you! Thanks for watching !

[@zaneymay]

Great explanation. I love those sink strainer.

[@wrightfamilyhomestead]

Thank you!

[@bradjohnston9965]

For lard, you dont need the cheesecloth, but it can help ig. Mix your melted lard with hot water after straining. When it cools down the lard will re-solidify on the top of the water without the gross. DO NOT ADD WATER TO HOT OIL, add the oil to hot water.

[@wrightfamilyhomestead]

Yep, Ive boiled it before with my first rendering. Straining it after each use is just quicker for me. Thanks for watching!

[@ol2rap]

Thank you! I guess I can also use a coffee paper filter instead of a cheesecloth?

[@johnthroop2092]

Or a coffee screen

[@wrightfamilyhomestead]

Yes you can!

[@johnwerner7194]

Good deal. Nice job

[@mrfsealah]

Just used lard to make orange chicken and was wondering if I could use it again. Thanks for this!

[@RikkiestAndTikkiest]

This is a really good set up for filtering fry oil, thanks for the video, it's really helpful!

[@wrightfamilyhomestead]

Thank you for watching!

[@Olivia--]

I had to get a second container! 🙄 lol thank you for this video, I was wondering how long it can store for ,after Ive used it. . 🤗🙏💛

[@AlexanderSilver1996]

This is so wholesome

[@Maplecook]

This is great!

[@wrightfamilyhomestead]

Thanks for watching! Gotta make every bit count!

[@Maplecook]

@@wrightfamilyhomestead Can't go wrong, 'cause it's all WRIGHT with you! Sorry, I love puns. I'll see myself out...

[@wrightfamilyhomestead]

@@Maplecook 😆 thats awesome! 😆

[@markiekucia5861]

Where do you buy your lard and what would you recommend?

[@wrightfamilyhomestead]

@@markiekucia5861 I go to my local butcher, buy it (sometimes I get it for free) and bring it home and render it.

[@ol2rap]

Hi, good video! I have a couple of questions for you. How often can you reuse the oil? Are there certain food or ingredients that can make the oil reuseless? And how best to store it? Thank you!

[@davidlillecrapp2960]

I know this is not helpful at all but that was gonna be my question. I've only recently started rendering my own fat and my first use was to make potato chips. THE best potato chips I've ever had! I've strained it and I'm gonna use it again.

[@wrightfamilyhomestead]

You can kind of tell over time. The fat takes on the flavors of what is cooked in it. It also can get darker. If it doesnt look good or smell good dont use it. However if you are careful you can get lots of use from it.

[@JimmyEmmons]

I just store my fryer full (of peanut oil) and dirty in the fridge until I need it again. I use it at least 12 times in a year before changing the oil. Do you think I could do that with lard? I only fry breaded stuff toward the oil end of life.

[@V0lcan000]

yes, and good quality lard is more durable than peanut oil. You could also use tallow or ghee, saturated fats are healthier for frying because they last longer before going nasty.

[@TonitDown]

Thanks for this video, you answered my question! Oh ya, if speed scripture reading was an Olympic event.,.,. your son would be bringing home the Gold! 🇺🇲 😁👍

[@eoaks5296]

My fryer recommends oil only. Do you melt your lard before you put in the deep fryer

[@Olivia--]

So does mine. I used tallow it was fine. And I did melt it first in a pot . 👍

[@bradjohnston9965]

Just throw lumps in and it will melt. It's nice because it will re-solidify when it cools down, perfect for just storing in your deep fryer. Easiest way to clean your lard is to melt it, strain it through a wire strainer (you don't need cheese cloth really) then add the lard to a pot. Add in the same amount of hot (pre-boiled) water. The oil with float to the top and re-solidify to reclaim easily, the debris will sink in the water.

[@maryannebrown2385]

J