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East Central Arkansas | With the vegetable oils we often strain or filter. Let cool enough so you won't get burned. We would then allow to completely cool and poor back in the containers it came in. Then store in refrigerator or freezer for longer storage. Cooking fish or fried chicken most times use only twice but normally cook a good bit when doing that.
The tallow or lard would need to be stored in a wide mouth container so you could dip it out when it goes back solid.
With the cost of tallow I know you want to do all you can to preserve its life. One main thing is not getting oil too hot and not having too much extra breading or moisture getting in it. | |
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Deep frying with tallow
