[Sca-cooks]Re: Lard vs. Suet

[Elaine Koogler]

Pat wrote:

>If she is Vegan, butter is out, and I wouldn't substitute margarine for ANY fat if possible.  All those trans-fats...
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>Mordonna
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>Jadwiga spake thusly:
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>>I am using lard instead of suet for two reasons: the first is that the only suet I can find around here is all sold as not-fit for human consumption (ie: winter feed for the birds). And I don't buy enough beef of any kind (reducing my bad cholesterol effort) to render/obtain my own. 
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>>The second is that lard is close to Crisco in texture and work-feel. I will be making the final product using crisco because the person whose vigil these are intended for is a vegetarian.
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>Hm... what about margarine or butter? Would they be more like suet in 
>texture/work-feel?
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Ummmmm...I've  mentioned this before, but there is Smart Balance...this 
is a butter substitute that is very low in trans-fatty acids and is 
considered to be heart-healthy.  And I can tell you that it cooks up a 
lot like butter...much more so than margerine.  I don't like margerine, 
but I do like this stuff.  I've even used to, gasp...to make Savory 
Toasted Cheese.  Not quite as rich as the original, but certainly very good.

Kiri