[Sca-cooks] recommendations for fat
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Wed May 23 14:25:54 PDT 2007
On May 23, 2007, at 10:18 AM, Sue Clemenger wrote:
> I've often wondered, since I've seen it in recipes, but not
> actually met it
> in the flesh, so to speak, what is so *special* about fat from the
> tail of
> the animal? Is it of a particular consistency? Are the tails
> fatty? I'm assuming (perhaps erroneously) that the fat would be
> from the tail in much the same way as one renders lard?
I gather that yes, the tails of particular breeds store fat rather
like a camel's hump. It may be that this fat is more like suet than
like intramuscular fat, which may (I'm brainstorming here, I make no
claim to actually knowing what I'm talking about, so bear with me)
conceivably acquire flavors from the surrounding muscles if
overworked. I seem to recall seeing pictures of fat-tailed sheep
breeds with such fat tails that they've been strapped to little
wheelbarrows or sleds to support the tail without injury.
The recipes which call for such tail fat seem to always begin with
some sort of rendering process -- it'll say something like, "cut up
and fry fresh tail," the way you might render chicken fat or salt
pork or bacon, remove the cracklings, and then fry some other meat
and other ingredients in the fat remaining in the pan.
I don't recall seeing any reference to eating the tail meat itself,
after rendering the fat out. It's probably very good, and just as
probably causes you to die happy at an early age... maybe this is why
we don't seem to see too many references to it.
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