SC - Re: Rendering/Tallow - was help with words
Rhonda New
rbnew at ftw.nrcs.usda.gov
Wed Jun 16 14:44:29 PDT 1999
>From my soap making and cooking experience:
Tallow is beef. Lard is pork. Lanolin is sheep.
We won't even mention chicken fat.
I render (or melt) the fat in a roasting pan in the
oven at about 250 degrees F. and everyone thinks
I'm cooking a brisket. Then I pour the melted
fat through a wire mesh sieve lined with a large
coffee filter.
/Elizabeth Hawkwood
Elfsea
CONNECT at aol.com wrote:
> In a message dated 6/15/99 9:51:47 PM, nn3_shay at yahoo.com writes:
>
> << What is the difference between tallow, and suet/lard? >>
>
> My understanding is that lard is rendered tallow?
>
> Yours,
> Rosalyn MacGregor
> (Pattie Rayl)
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