It wasn’t until my son was born in 2008 that I discovered the mouth-watering textures of lanugo, the fine hair that covers some newborns. I was able to collect the hair as it fell out over his first few weeks (I recommend purchasing a small dustpan and brush for this purpose) and storing it in a mason jar until I had sufficient quantities.
When deep-fried in coconut or
avocado oil the lanugo crisps and can be used as a decorative accompanied to a
meal, which also provides delicate crunch and texture.
Due to its relative
scarcity, lanugo can be seen as the truffles of the Baby Culinary Recycling
world.
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