I'm a nut for fried fish and chicken, and have a conundrum.
Peanut oil imparts a great flavor to the food but leaves that typical oily residue, and cooks rather slowly.
Lard has no flavor and browns/crisps better than oils, but oxidizes more readily so you get fewer uses out of it. Lard also has more saturated fat but cooks food faster.
Is it safe to mix the two 50/50? Will they separate at high heat like they do at room temperature, or cause other problems when combined?
Peanut oil imparts a great flavor to the food but leaves that typical oily residue, and cooks rather slowly.
Lard has no flavor and browns/crisps better than oils, but oxidizes more readily so you get fewer uses out of it. Lard also has more saturated fat but cooks food faster.
Is it safe to mix the two 50/50? Will they separate at high heat like they do at room temperature, or cause other problems when combined?