[Sca-cooks] Lard and making piecrusts

[Linda Barta]

Now I'm getting confused. Maybe it's vocabulary.

To me: Lard is pork fat, from pigs, used for pie crusts, biscuits, etc. Suet is beef fat, from cows, used in traditional mince-MEAT and pudding recipes.

I'm not sure these are interchangeable in the traditional sense. If so, can someone enlighten me please.

Dagmar


From: Patricia Dunham <chimene at ravensgard.org>
Subject: Re: [Sca-cooks] Lard and making piecrusts

If these are animal-based, REAL suet, the stuff may also be usable in traditional mince-meat recipes — traditional = contains MEAT meat!...


Aruvqan <aruvqan at gmail.com> wrote:
> 
> I just ordered 2 8 oz boxes of Atora brand suet for making a bread pudding for Thanksgiving,...


>> Here's an  article on making pie crusts with lard. 
>> 
>> Johnna
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