Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 >Great! One last question, does the final product taste anything like >the meat? I'm asking because I was thinking about combining pork fat >and ghee to make something that's spreadable and taste sorta like >butter, but is very low casein. > >THanks! >Katy Nah, it tastes nothing like the meat. It DOES taste " buttery " in a sense ... actually better, because the " butter " taste lately makes me gag (one of the benefits of having food aversions ...). Also lardo typically has spices in it, butter doesn't. I can't see adding ghee to it though, because the lard kind of mutates in the salt and ghee wouldn't do that. The lard becomes translucent and really interesting, partly because if it's protein structure and the fact the salt replaces the existing water in the fat cells. Ghee has no water to replace. To emphasize: lardo is made using raw, big, chunks of fat. Not LARD, which is boiled fat (no water/protein in it). Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 [Heidi] To emphasize: lardo is made using raw, big, chunks of fat. Not LARD, which is boiled fat (no water/protein in it). [MAP] Sometimes I have been frustrated in my exploration of using pure, unprocessed chunks of kidney fat because it can stick to the roof of the mouth in an very unpleasant way. I have eaten it raw a bunch of times crumbled into small bits and tossed in a salad, which has generally works nicely, but sometimes I do have that problem. I wonder if other chunks of fat have that issue and whether lardo-making affects it. I have also experimented with cooking the chunks, e.g. adding them to a sauce/curry, though I'm fairly averse to adopting this kind of unnecessary processing as a habit, and the textural issue remained problematic. I also tried frying with them a few times for fun, but it didn't work well because they'd form little pieces that would burn instead of becoming pure fat. I'm presuming that to make leaf lard you simply work with low temperatures and fiddle around with it. I wonder what's in that stuff besides fat? I'm averse to adding that much salt to my food (and yes, I use Celtic Sea Salt exclusively...), but I ought to try lardo with kidney fat. I've got a ton of it. I should make leaf lard at home and sell it over the internet. :-) Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2005 Report Share Posted January 16, 2005 Mike- >Sometimes I have been frustrated in my exploration of using >pure, unprocessed chunks of kidney fat because it can stick to the >roof of the mouth in an very unpleasant way. That's because the fat is very saturated and very long-chain (which probably means it's among the healthiest fats around). I have the same problem with eating heart -- there's some of that fat around the heart -- except that I don't really mind it. >I also tried frying with them a few times for >fun, but it didn't work well because they'd form little pieces that >would burn instead of becoming pure fat. Yeah, rendering can be tricky, and is typically aided by starting out with some water. I doubt it'd be practical on a per-dish basis. - Quote Link to comment Share on other sites More sharing options...
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