About the pasta carbonara, I can't get uncured hog jowl here. I did find hog jowl bacon, and so used that. As I was completing the carbonara by mixing in the egg, I noticed that it wasn't actually cooking due to latent heat, as everyone says happens. Rather, the egg yolk was emulsifying the pork fat, turning it into an emulsion sauce, like Hollandaise, or mayonaise. I believe that the rich flavor, and creamy texture are due to the emulsification of the fat rather than the cooking of the egg. My hypothesis is that when pasta carbonara is made, we are literally making a basic emulsified sauce that coats and flavors the pasta.
I would like to hear everyone's thoughts on this. So my challenge is to make a batch of carbonara, with significant pork fat in it, then watch the process as you stir the raw egg into the hot pasta, off flame of course.
It may seem that I'm splitting hairs here. But by knowing the actual mechanism by which the end result is achieved, we will gain important knowledge that can be used to create other recipes.
Seeeeeeya; Chief Longwind of the North
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