Creamy Shortening Oil or solid Lard?

Discussion in 'Professional Chefs' started by cajunfman, Aug 16, 2012.

  1. cajunfman


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    Professional Chef
    We have a cajun restaurant in Michigan.

    We have a fryer for meat & fish and a fryer for fries and all the other things like okra, hushpuppies ect.

    Our fryer is on all day 6 days a week from 9am to 10pm.

    We have to change our oil about ever 4 days.

    What is the best oil to use? We use the Creamy Shortening but with it up close to 40 bucks a box and 2 boxes pure fryer it is cutting into us pretty hard. When I ran a doughnut shop we used solid lard to fry with. Would that be okay in a quick serve restaurant?

    Any suggestions as to get the cost down and save my oil.

    I do skim it 3 times and a day and filter all the sludge out at least once a day. But even in the fries fryer the oil gets brown real fast oh and we keep it at 350.

  2. chefbuba


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    Retired Chef
    Liquid shortening is your least expensive thing to fry with. With a Cajun menu, I assume it's heavy with breaded and corn flour items going into the fryer. That's a killer for oil.

    If you are getting four days out of it, I would not complain. Keep skimming and filtering. Any way to filter twice a day?....You might get a bit more life out of it.

    I'm paying $28 a jug for oil, thought that was high!