[Sca-cooks] recommendations for fat

[Adele de Maisieres]

Kathleen A Roberts wrote:

>well, isn't that an open invitation...
>
>we have siege cooking (YEA!) at grand outlandish again 
>this year, and we are allowed to bring one liquid, one 
>staple and one fat.
>
>i am pretty set on the staple and the liquid, but i am 
>waffling on the fat... do you think i can make a good case 
>for cheese being a fat?  how about bacon?
>  
>
Well... no.  Fats produced from milk are butter and ghee.  Bacon-- 
maybe, if you're only using the fat.

>any esoteric fats roaming around out there?  if you can't 
>experiment on judges, who CAN you experiment on?
>
I believe the period options weren't much different from the modern 
options.  Basically,
Olive and some other vegetable oils.
Animal fats (lard, bacon fat, sheep's tail fat, duck and goose fat, 
suet, etc.)
Dairy fats (butter and ghee).

What I chose would depend on what I wanted to do with it.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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