[Sca-cooks] Lard and making piecrusts

[Linda Barta]

Thank you for your clear definitions. My "local/heritage" understanding and teaching was lard=pig, suet=beef, tallow=sheep in general w/o getting into specific body locations. I agree about the flavor and texture differences. 

Dagmar

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Ours is not to rewrite history; but to learn from it to improve the future. 

> On Nov 27, 2016, at 7:16 PM, Terry Decker <t.d.decker at att.net> wrote:
> 
> It's imprecise usage.
> 
> If you are discussing animals in general, subcutaneous fat comes from under the skin, visceral fat from around the kidneys and loin and caul fat from around the organs.
> 
> Lard specifically refers to pig fat, rendered or raw.  Suet is the raw fat, particularly visceral fat, of cattle or sheep.  Tallow is rendered suet. Leaf lard is visceral pig -fat.
> 
> Functionally, lard, particular leaf lard, has a blander taste than tallow or suet, and, IIRC, has a slightly larger molecule that is better suited to making pastry.  Suet and tallow have a slightly higher melting point than lard.  The fats can be used interchangeably, but there are flavor and texture differences.
> 
> Bear
> 
> 
> 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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