jharvey Posted August 11, 2013 Share Posted August 11, 2013 When I was younger (and still to this day) in my parents' fridge you'd find a dish of lard. This lard has been in there for months being used mostly to fry bacon, sausages and eggs. Once the lard has cooled a little, it is poured back into the dish along with all the yummy bits of (now slightly singed bacon) and placed back into the fridge to await the next fry-up. Now I find myself frying bacon, sausages and eggs in lard and would love to do the same as my folks rather than throwing out the used fat every time. However I find myself questioning whether continually re-heating saturated fat over a period of weeks/months will make it less healthy or is it that robust that it really doesn't care... Anyone have any opinions/science? Thanks. Link to comment Share on other sites More sharing options...
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