[Sca-cooks] Lard and making piecrusts

[Aruvqan]

There is lard and tallow, from cows and suet from pigs. There is also a 
difference between the fat found around the organs and in muscle groups.


On 11/27/2016 7:04 PM, Linda Barta wrote:
> 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.
>
>


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