Chicken Fat In Sausage
So, Ross, the question is: will saturated fat, specifically rendered chicken fat, work with soy protein isolate for the fat emulsion?
The idea of being able to use schmaltz that way is intriguing. I'd be curious about this idea from the perspective of using some of the fresh, fabulous rendered (pourable) lard I can get from the local latin grocery.
The idea of being able to use schmaltz that way is intriguing. I'd be curious about this idea from the perspective of using some of the fresh, fabulous rendered (pourable) lard I can get from the local latin grocery.
- tom
Don't tell me the odds.
Don't tell me the odds.