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Daily Discussion Thread: ๐ Saturday 30 November
(aussie.zone)
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this post was submitted on 29 Nov 2024
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I think it is also the fat which has absorbed the spices and spreads that flavour through the dish. You could probably infuse an oil with the spices and use that in a lot of dishes, but if you are trying to get something to eat like a stick of salami it would be tricky to get that sort of texture etc.
Probably one thing that would help there is animal fat goes solid whereas plant oils usually stay liquid. Maybe something like tofu could absorb all the flavours