What's the fat like on lamb bacon? I don't like lamb fat because the melting point is too high, above mouth temperature.
Roughly speaking, fats melt in this order:
lamb
beef
(mouth temperature)
pork/butter
chicken
Part of making good substitutions is understanding the role of the original ingredients. Is it there for flavor, for texture, binding, or some other quality? Which flavor? saltiness, smokiness, etc?
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