[Sca-cooks] Alows of Beef or Mutton

[Phlip]

Ene bichizh ogsen baina shuu...

----- Original Message -----
From: "Amanda Blackwolf" <amandablackwolf at sbcglobal.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 10, 2002 6:22 PM
Subject: Re: [Sca-cooks] Alows of Beef or Mutton


> Not having any lamb fat or marrow....will butter do?
>
> A.

As a general rule, any edible fat or oil can be substituted for any other
edible fat or oil. You just have to realize that each has a flavor of its
own, and that some will burn at lower temperatures than others, and take
that into account.

For example, my favorite, default vegetable oil to cook with is peanut oil
because I like the flavor, and because it will take a high temperature
before burning. This helps considerably when you're doing a tempura or fried
chicken, because the food cooks quickly, and doesn't absorb as much oil. If
I didn't have peanut oil, I'd go ahread and make fried chicken with whatever
other oil I had, and not worry about it, other than watching the
temperature, but I'd make something other than tempura, because a heavier,
cooler oil would ruin the taste (in my opinion, for me).

OTOH, I have made biscuits with peanut oil instead of butter quite
successfully, when I didn't happen to have any butter.

Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....