[Sca-cooks] fat substitutions in recipe???

Nick Sasso grizly at mindspring.com
Sat Apr 28 21:13:52 PDT 2007



-----Original Message-----

See if you can get the recipe. That might give us a better idea how
it's being used. Lots of fats will substitute for pork fat, but it
will definitely depend on how it's being used.> > > > > > > >


If it is shredded or grated fat, you would probably use leaf lard, pork
belly or lardo . . . or substitue some hard beef or lamb suet to get away
from the pork source.  Too soft, and it could just oil out of the recipe and
foul up the texture.

If it is simply to add fat and smoothness, then nearly any oil would work .
. . or butter as mentioned before.  You could use clarified butter/ghee if
just wanting the fat without the dairy solids.  If you just want a solid fat
of any kind, then crisco could work, but lack the flavor depth.

niccolo difrancesco




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