The pea soup experiment was a qualified success.
The pea soup experiment was a qualified success. As a general thing, it seems pretty idiot proof, the devil is in the details. I prefer a bacon flavor to a ham flavor, so I experimented with rendering regular bacon and using the fat to cook the mirepoix. Ended up too much fat and although you got some flavor, because I could only get store bacon, which tends to have very little meat, there wasn't much meat for me to set aside and incorporate later when it was simmering. So it almost had the flavor I wanted, but way too much grease (you couldn't see it, but your tummy could tell). So next time I try this, I will be looking for Canadian or back or peameal bacon so I can get the meatiness, but I will just use olive oil or something for the mirepoix.
I try and get a smoked ham hock.
ReplyDeleteMore bacon, drain most of the fat?
ReplyDelete1) That would be tasty and add some better flavor, or maybe some tasso
ReplyDelete2) Well, I tried to use the fat, since there was little meat on what I was able to buy, but that's what I would hope something like back bacon rather than belly bacon might accomplish. And I definitely wouldn't try using the fat again.