Types of Fats Used for Frying
When I was a child, my mother made delicious fried potatoes and fried chicken in a large cast iron skillet. She usually used bacon grease, but if she didn’t have enough, she used canned shortening. My mother never did use lard, but I knew people who did. INFORMATION BELOW FROM 1800s COOKBOOKS: SCRAPS OF FATAll scraps of fat—cooked or uncooked—as well as any drippings from beef, veal, pork, and chicken, should be saved and used in cooking. A careful cook…