[Sca-cooks] about fats
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Jul 2 06:58:05 PDT 2007
On Jul 2, 2007, at 9:31 AM, Debra Hense/Kateryn de Develyn wrote:
> I have a recipe from Maestro Martino which I am trying to redact.
> However I am stuck.
> I don't access to veal fat. What would be the best substitution?
> Is lard too harsh? Should I try to find something that is more
> yellow like chicken fat?
Are we talking about fat, as in adipose tissue, or rendered fat/
grease? In general pork fat is a pretty good substitute, as is beef
suet, especially if from a youngish animal (such as most American
beef cattle are).
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