[Sca-cooks] cooking geese

[A F Murphy]

Why?

I know salt is used as a preservative, so why would something salted be
more likely to go rancid than something unsalted? I do know that it
preserves mostly by removing water, so I guess it wouldn't actually help
preserve fat, but how would it make it worse?

Anne

Phil Troy/ G. Tacitus Adamantius wrote:

>
> Salted fat (or, rather, the fat rendered from salted meat) presumably
> would have a lower smoking point and a greater tendency toward
> rancidity,