On food and cooking the science and lore of the kitchen ( PDFDrive ) 333

pork fat is used to provide both flavor and succulence to lean meats, applied either in a thin sheet that protects the surface during roasting, or in thin splinters inserted into the meat by means of larding needles Rendered Fats Pure fat is rendered from fat tissue by cutting the tissue into small pieces and gently heating them Some fat melts out of the tissue, and more is squeezed out by applying pressure Rendered beef fat is called tallow, and pork fat lard The fats from different animals differ in flavor and in consistency Fats from ruminant cattle and sheep are more saturated and therefore harder than pig or bird fats (due to their rumen microbes; seep 13); and fats stored just under the skin are less saturated and therefore softer than fats stored in the body core, because their environment is cooler Beef suet, from around the kidneys, is the hardest culinary fat, followed by subcutaneous beef fat, then leaf lard from pig kidneys, and lard from back and belly fat Chicken, duck, and goose fat are still less saturated and so semiliquid at room temperature Meat Mixtures The transformation of a steer or pig into the standard roasts, steaks, and chops generates a large assortment of scraps and by-products These remainders have always been put to use, reassembled into everything from the “goat sausage bubbling fat and blood” that the disguised Odysseus wins in a warm-up fight before his battle with Penelope’s suitors, to the Scots haggis of sheep’s liver, heart, and lung stuffed into its stomach, to the modern canned mixture of ham, pork shoulder, and flavorings called Spam Chopped or ground up, mixed with other ingredients, and pressed together, meat scraps can provide one of the heartiest parts of a meal — and even one of ... canned mixture of ham, pork shoulder, and flavorings called Spam Chopped or ground up, mixed with other ingredients, and pressed together, meat scraps can provide one of the heartiest parts of a meal — and even one of. ..lard from pig kidneys, and lard from back and belly fat Chicken, duck, and goose fat are still less saturated and so semiliquid at room temperature Meat Mixtures The transformation of a steer or pig into the standard roasts, steaks, and chops generates a... standard roasts, steaks, and chops generates a large assortment of scraps and by-products These remainders have always been put to use, reassembled into everything from the “goat sausage bubbling fat and blood” that the