Deep Frying In Tallow
I've started cooking with tallow recently, and it's awesome, so I've been thinking about buying a deep fryer.
Apparently the way deep frying works, if done correctly - ie the heat is hot enough - is the food gets dropped into a hot oil, which then makes the moisture in the item steam out, creating a layer between the oil and the food.
If the oil isn't hot enough, the stuff just absorbs the oil cause the steam doesn't happen I guess, but if you're using grass-fed tallow, even that isn't a problem from a health perspective. It might just suck culinary wise.
You can even filter and reuse tallow up to four times, which is pretty good. Some deep fryers even have built in filters that do that for ya.
So, other than the heat thing, is there any other things that would make deep frying in grass-fed tallow not so bulletproof?