Question I noticed that when I get cheap hide fat from the butcher that a lot of it is very fiberous. I expected it to be a little like butter. Is suet like butter? The hide fat was was almost immpossible to eat. Isn't marrow and suet fat very easy to eat?
-Eric
Answer(Apologies if my answer arrived late - allexperts.com informed me that either one or both of my most recent questions was prevented from reaching me by some occasional quirk of the automated system on the main website,so I only found out today re this).
Suet and marrow seem to have very varied textures/solidity depending on the source - for example, something like half of the marrow I get has the texture of butter(once properly thawed at room-temperature), but the rest is pretty solid. I've heard that in the case of marrow, it tends to be more solid,tougher and drier at room-temperature if it comes from an older animal than from a younger one. Also, according to Vilhjalmur Stefansson, the marrow from the lower leg tends to be as soft as butter at room-temperature, while marrow from the humerus/femur tends to be much harder and tallowy in texture.
I would suggest buying from different sources to see if there's any difference.
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