What You Need to Know
The technique involves slowly adding water to melted pork fat while whisking, creating a stable emulsion through the formation of a complex network of lipids and water. The optimal pH range is between 6.0 and 7.0. The key variables are the ratio of fat to water and the temperature, which should be around 50°C.
This technique is unique in that it uses a combination of pork fat and water to create a rich and savory sauce, commonly used in Sardinian dishes such as suckling pig.
Steps
- 1.
Sugo di grasso (Sardinia): Base for pasta sauces
- 2.
Frittole sauce (Calabria): Condiment for boiled meats
- 3.
Lardo emulsion (Tuscany): Bread dipping sauce
The Science
Primary Reaction
emulsification