Jade Emperor
Sous Chef
@pictonguy is spot on. Confit is a beautiful method for cooking, and the oil/fat is a very important ingredient here.
I use lard in my pastry, mostly, but there are English dishes like scouse where I think it is needed to get the authentic flavour.
I think of lard the same way I think of ghee. I need ghee to come across in my Indian dishes just like I need lard to come across when I am going for traditional UK food. Brushing my joint of lamb with olive oil is not going to happen.
I use lard in my pastry, mostly, but there are English dishes like scouse where I think it is needed to get the authentic flavour.
I think of lard the same way I think of ghee. I need ghee to come across in my Indian dishes just like I need lard to come across when I am going for traditional UK food. Brushing my joint of lamb with olive oil is not going to happen.