I can't really answer your question, but years ago when I had a Fry Baby, I always used Crisco shortening in it. It would do for 3 months and more just adding a couple of scoops to it when it got low. I never had an issue with it tasting bad before I'd change it out for a fresh fill. I never even tried it with liquid oil, so that's all I know.
I can't really answer your question, but years ago when I had a Fry Baby, I always used Crisco shortening in it. It would do for 3 months and more just adding a couple of scoops to it when it got low. I never had an issue with it tasting bad before I'd change it out for a fresh fill. I never even tried it with liquid oil, so that's all I know.
I have the Fry Daddy and I use solid also in it. For one reason, it is cheaper than using liquid oil. Unless you buy it by the gallon or more. And I find that using oil for deep frying, you do have to change it more often.
When I am through using the Fry Daddy, I do strain it through a metal mesh strainer. Then pour it back in the FD. It catches all the bits and pieces that fell to the bottom. Help keep the fat clean.
One time I used lard in my FD. I like it better than Crisco. It allowed the flavor of the food to shine. I just never think to buy lard again.
...To be considered is what is added to make it or keep the oil liquid. Perhaps that is a clue?
Saturated fats are solid at room temperature, which is why coconut oil acts that way. Unsaturated fats, which includes most oils, are liquid at room temperature and usually solidify when refrigerated, or hydrogenated, as you said.Fats are solid at room temperature while oils are liquid at room temp, at least in my mind.
Oil has to be treated to make it solid. It's hydrogenated.
So I guess I was thinking of lard.