Subj : Brisket
To   : Dave Drum
From : Ruth Haffly
Date : Tue Sep 27 2022 12:31:30

Hi Dave,

 RH> lard before in cooking, not really much tallow so it will be fun to
 RH> experiment with. I can see pot pies or "hand pies" with a beef filling,
 RH> even if it's ground beef with a crust/shell incorporating some tallow.
 RH> May try it as the fat in some biscuits also.

 DD> Tallow is rendered beef fat, also known as suet. Tallow is in the same

Suet is the fat from around the kidneys. I found that fact out years ago
(pre internet) when I made some green tomato mincemeat from a recipe
Steve's mom gave me. Tried all over Sierra Vista, AZ to find some; even
the butchers in some of the grocery stores had no idea what I asking
about. I finally settled for using some tallow. IIRC, the recipe didn't
call for a lot of suet so the tallow was an acceptable substitute.


 DD> family as pork lard and schmaltz, also known as chicken fat. These
 DD> old-fashioned fats your thrifty Grandma cooked with are trendy again,

I don't know what my grandmothers used. My paternal grandmother passed
away before my parents got married so no way to ask her. My maternal
grandmother had the first of a series of strokes (over 7 years) when I
was in my early teens, before I got into cooking (other than for the
family). Never did ask her before she was not able to answer my
question.


 DD> as chefs and home cooks rediscover the flavor those animal fats bring
 DD> to
 DD> various dishes, even bread. "It's similar to butter, soft when it's
 DD> room temperature and solid when chilled," Chef Nick Novello says.

I've used bacon fat and lard, even refined our own one year when we
bought a pig & had it cut up. OTOH, I've not really worked with beef fat
(tallow) so it will be interesting to try.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Not all questions worth asking have answers...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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