SC - Re: sca-cooks SCA-ck Lard Preservation
linneah at erols.com
linneah at erols.com
Mon Apr 14 18:57:33 PDT 1997
LYN M PARKINSON wrote:
>
> >>and the honey
> both keeps out air and provides too rich a medium for new bad stuff to
> grow.<<
>
> So, Katherine, is that why we dilute the honey to make the mead? ;-)
>
> There's also a reference, although I don't remember where it is, to Anne
> of Cleves cooking pigeons and keeping them 'in their own fat'.
>
> Has anyone tried this in the modern day? Most of us don't have cool/cold
> cellars anymore. I wonder what would happen on the pantry shelf? I do
> know that something forgotten in a back corner of the refrigerator will
> grow 'cures'. OTOH, I still keep my can of bacon grease and it stays
> good, unless there's some meat juice. I'd like to try it, but I'm a
> little leery of the idea. Especially if an earlier thread was correct
> and there really are more 'bugs' like e. coli around today. Other
> opinions?
>
> Allison
Check out any good French cookbook and find a recipe for Confit. This is
usually goose or duck slowly simmered in its own fat at a VERY low temp. I
understand that it keeps without refrigeration.
Good luck,
Linneah
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