[Sca-cooks] recommendations for fat
Terry Decker
t.d.decker at worldnet.att.net
Wed May 23 05:26:04 PDT 2007
Lard is an esoteric fat?
Bear
> If I were chosing, I'd go with raw pork belly (lardo in the Italian
> texts).
> It has the same fat ratio as bacon, and has more flexibility in usages as
> it
> is unsmoked and unsalted. If refrigeration is an issue, then lard or
> vegetable (olive) oil would be alternatives I'd choose. Lard is first
> preference. I have lots more recipes that call for animal fat than
> vegetable fat, and the flavor and flexibility are both pretty high with
> something like lard or beef tallow. Besides, with what you have left you
> can make soap . . . or candles for fancy-dancy presentation addition :o)
>
> niccolo difrancesco
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