SC - Re: Rendering/Tallow - was help with words

[Brian L. Rygg or Laura Barbee-Rygg]

I make soap and candles.  Tallow is rendered beef fat.  Suet is a specific
kind of beef fat (my grandmother used to put some out for the birds nailed
to a tree & covered with fine chicken wire to keep the squirrels out of it).
Lard is rendered pig fat (softer & not as good for soap or candlemaking).
Raoghnailt
Stan Wyrm, Artemisia
rygbee at montana.com
- ----- Original Message -----
From: H B <nn3_shay at yahoo.com>
To: <sca-cooks at Ansteorra.ORG>
Sent: Tuesday, June 15, 1999 7:53 p.m.
Subject: SC - Re: Rendering/Tallow - was help with words


>
> > Whoa. Hold evvythin'. Click. That was the sound of a vague ancient
> > memory returning to the top of the pile. I recall somewhere reading
> > about the process (it might have been in Mrs. Beeton) of washing
> > drippings. Essentially you melt them and stir them into very hot
> > water,
> > and most of the schmutz goes into the water, and you can skim the
> > cleaned fat off the top, or let it chill and congeal again. You can
> > repeat the process until you get as much of the impurities out as you
> > like.
> >
> > Adamantius
>
> Sounds exactly like rendering tallow for candles -- which leads me to a
> question that has been floating in my head:
>
> What is the difference between tallow, and suet/lard?  I know tallow
> can be got from various beasts, but that the resulting candles will be
> more or less 'aromatic' depending on what animal the fat is from; but
> is this fat a different type from suet or lard, or is it only called
> tallow after rendering, or is it just that it's called something
> different depending on how it's used?
>
> -- Harriet
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