HORSEFEATHERS OSTRICH FARM: OSTRICH WONTONS

[@ChezJohn]

Hi, I just spoke to you on Facebook a couple of days ago about the “raft” for making a consommé, I’m sorry I can’t remember your name, I want to say Melissa, am I even close lol, I’m so sorry. My question is, can you add some kind of fat to the ostrich to make it not so lean, or would say a beef/pork fat change the taste all together? Thanks. 😊

[@KonkysCreativeKitchen]

ROFLMAO No need to be sorry. I dont give tests at the end of the week! LOL Melanie, nice to meet you again! So - you probably already are using 80/20 with ground beef and pork, or 73/27 with 80/20. With ostrich being 95%-97% lean, Im only gifted 3%-5%. I ran three test batches... Ostrich with Ostrich tallow. Ostrich with one egg/sesame oil. Ostrich with two eggs... The ostrich/tallow was greasy. It didnt marry well after trying to develop the myosin. The ostrich/one egg/sesame oil/soup base. I found it paste-like. Even with developing the myosin, I found it mushy. Now, Ostrich/two eggs - I found a really good balance. Each egg has roughly 4.2g of fat. So - for a total of 8.4g of fat in one pound of ground ostrich, I was able to get myosin development (took longer to build but it did develop) and the right mouth-feel after cooking. No mushy texture, no wicked pasty texture, just the right mouth-feel. Does this make sense?

[@ChezJohn]

@@KonkysCreativeKitchen MELANIE!! I knew it was an “M” word lol. A lot of it does make sense, but I’m not the sharpest knife in the drawer lmbo. No really I get most of it, thanks SO much. See you in the next one, and thanks for taking the time to chat. 😁 (John)

[@KonkysCreativeKitchen]

@@ChezJohn ROFLMAO! OMG I nearly spat my coffee out! LOL!!!! Whether it is here, FB, or IG, Im always around!

[@ChezJohn]

@@KonkysCreativeKitchen I’m glad I can start your day with a laugh. Have a great day. 😊