[Sca-cooks] suet vs. fat

[Laureen Hart]

Suet is the fat that lives in on, and pads, the organs in the body cavity.
(probably not the proper terminology :)
Regular fat is what is layered in the muscle meat.
For most purposes they are, no doubt, interchangeable.
My grandma insisted that her Cornish Pasties were not as good if it was fat
in the crust rather than suet.
I have never done comparisons, for all I know they may be interchangeable in
all applications.
But there is a technical difference, and a real butcher (at least in my
family's reality) should know that difference.
It probably really has all the bearing of, say, Beet Sugar vs Cane Sugar...
Randell

-----Original Message-----
From: sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org] On
Behalf Of Stefan li Rous
Sent: Monday, January 31, 2011 8:13 PM
To: Cooks within the SCA
Subject: [Sca-cooks] suet vs. fat

<<< Half the "butchers" out there don't even know the difference between
suet and fat...

Randell Raye >>>

Okay, what *is* the difference between suet and fat?

I seem to remember that suet is used in some bird feeders and I need to add
some fat to lean meat for sausage, but...

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


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