What Oil Is The Healthiest for Deep Frying?

[Andy M.]

Originally Posted by MexicoKaren

How do I tell if the lard I buy here is hydrogenated? (I suspect it isn't.) The label says "manteca de cerdo" (fat from pork) "100% pura". It costs 8 pesos (about 80 cents) for a half kilo (1.1 pounds). There are two grades available - one is a little darker and has some tiny brown flecks in it, so it must be less rendered. I use it for flour tortillas and pastry crusts -it is wonderful stuff.

Karen, your lard is not hydrogenated. It's 100% lard - pork fat.

Some US lard is a combination of lard and shortening (hydrogenated oil).

[MexicoKaren]

Ahhhh. Thanks, Andy. Good stuff, eh?

[Andy M.]

You are getting the real deal. Do you use the purer/whiter lard? I suspect that would be better for pie/pastry crusts. Or do you just use it for tortillas?

[MexicoKaren]

The only lard I've used is the purer, whiter version for pie crust and for tortillas. I suppose I could use it for many other purposes as well, but I haven't (yet). Diana Kennedy (Mexican cooking guru- you probably are familiar with her) says to use the darker one for tortillas - it is the second rendering and has tiny bits of fried pork in it. Of course, SHE renders her own lard - I don't think I would ever go that far when the really good stuff is available and cheap. My grandmother used to use lard for frying everything. It came in pretty gold-colored metal buckets that we would then use for picking berries.