Could I sub another meat for this?

[liza_longoria]

I am watching Ming Tsai and I love the looks of this dish he just made.
But... It is made with pork and I really don't like pork unless it is
bacon. Do you think I could use some other meat? I would of course have to
sub in gluten free flour and maybe some Xanthan gum but I think it would
work.

http://ming.com/foodandwine/recipes...rk-shoulder-with-cranberry-corn-dumplings.htm

 

[MaritzaD]

"Omelet" wrote in message
news[email protected]...

Thanks!

 

[shea4323]

'Julie Bove[_2_ Wrote:


Lamb shoulder would be the better sub for pork. Chicken has a different
texture than pork.




--
Khamral B

 

[sk8erkater]

"Khamral B" wrote in message
news:[email protected]...

Thanks!

 

[md.pierce]

On Sun, 24 Apr 2011 21:27:07 -0700, "Julie Bove"
wrote:

I don't think those dumplings would taste very good with lamb. Of
course, you can't cook chicken as long as you would lamb but it's a
better substitute for pork in this recipe (IMO). I'd not braise the
chicken (skinless, boneless thighs) until just before you add the
dumplings and substitute chicken broth for water.

--
I love cooking with wine.
Sometimes I even put it in the food.

 

[Stup-a-fy]

On Apr 22, 10:14?pm, "Julie Bove" wrote:

They explicitly say to leave the fat on, so I would say a fatty beef
cut for braising like beef brisket or chuck. If fat is not where it's
at, because pork has/had the most taste, I would substitute the
tastier turkey thigh meat for chicken.

 

[G. =D]

Julie Bove wrote:

It would make more sense to find another recipe. You want to make three
substitutions in a single simple dish.

 

[Atreyu PWNZ]

spamtrap1888 wrote:

I have never made a brisket but I do love beef. I will try that. Thanks!