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Getting a good layer of starch on the outside of the potato will definitely up your crispness game by leaps and bounds, but focusing just on fat: While any fat will get stuff crisp in the oven, foods will stay crisp better and feel more crisp when using a saturated fat. Since saturated fats are solid at room temperature, they will be firmer as the food ...


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what about plain vegetable oil?


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I waterbath can my tallow in jars for 10 minutes. I found a really good scientific explanation once saying why it was ok to can it this way but I can't find it now. Basically for fat to go rancid or for bacterial / mold to grow there has to be certain conditions met such as moisture, air, etc. Because rendered fat has no moisture, if done correctly, then ...



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