|
|
Article: The relevance of fat.
- Article from:
- Art Culinaire
- Article date:
- January 1, 2002
CopyrightCOPYRIGHT 2002 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
And ye shall eat the fat of the land.
Genesis 45:18
A feast of fat things, a feast of wines on the lees.
Isaiah 25:6
Not all fat is created equal. Though much of the fat removed from a pig is usable, some is better than others. Supple fat deposits found around the loin and kidney of the pig, are considered superior for their clarity when rendered and used as a cooking medium. Pork belly fat and salt pork from the belly and sides of the pig are tender and best when smoked or salt cured for use in stews, casseroles, or cooked as for bacon. Fatback, more firm and dense, resides between the flesh and skin and is best for lining terrine ...