Aside from that suet and lard are very similar and can be used interchangeably. Protect and condition leather and wood (best combined with beeswax), Skincare, balms, and soap for its moisturizing properties, Frying (great for high-temperature cooking). Vegetable shortening was a revolutarionary item in 1912 when Crisco … Do you have any place in your area you could check? Megan grew up in the big city of Houston, visiting museums and NASA, but she now loves the small-town life. SC037654, Deterring squirrels from ground feeding tray. The highest grade is known as ‘leaf’ lard, and it comes from around the kidneys and loin – it has less taste and is more often used in baking. Suet is a solid white animal fat with a high melting point that is used in old recipes for deep frying, certain pastries and, most relevant at this time of year in mincemeat and British Christmas pudding. Hi again Colin sorry if it seems like I just keep replying to your thread. Find out more about the partnership, © The Royal Society for the Protection of Birds (RSPB) is a registered charity: England and Wales no. Suet is the hard, white fat found around the kidneys and loins of cows and other animals, and this is what tallow is rendered from. I used to use lard in my cakes,but was scared off,by something I read,about the lard going rancid,in hot weather,so changed to Atora suet,a few months back. They are a blend of saturated, monounsaturated and polyunsaturated fats, all essential for good health. (neither do my suet cakes). Some of her hobbies include reading books, watching science fiction, and learning new skills with her family. Suet is a hard white animal fat and is usually beef suet. Ah,thank you Lil,you have put my mind at rest. Come share your stories! It is used in the kitchen as a healthier alternative to hydrogenated oils such as some vegetable oils. BellaOnline Administration Tallow, like lard, is a solid fat at room temperature but is also soft and malleable. Another main difference between suet and the other fats mentioned is that instead of being … Find out more about the partnership, © The Royal Society for the Protection of Birds (RSPB) is a registered charity: England and Wales no. All animals have some sort of fat content that is known by different names, depending on which animal it comes from. Lard is used to make lardy cake – go here for more on that. Similarly any Asian butcher will supply pork fat, usually back fat but if you order in advance, leaf fat for rendering lard. Nutrition and Benefits of Suet . I live in North East England,where the heat is very seldom a factor,plus when I was making cakes,with lard,they very rarely lasted the day. The higher the temperature of the fat the more you can achieve the crispy effect – the water in the cells of the chips evaporating quickly. Per ounce, beef suet has 242 calories, 27 grams of fat (including 15 grams of saturated fat) and .4 grams of protein. Firstly,I apologise for asking a question,that has probably been asked a zillion times,but the search function,doesn't appear to be working,at the moment. But which is better for them - lard or vegetable shortening? Suet vs Lard for bird cakes Firstly,I apologise for asking a question,that has probably been asked a zillion times,but the search function,doesn't appear to be working,at the moment. I used every bit of fat from our cow. Lard is any fat that is rendered from pigs. There are vegetarian forms of suet (made from refined vegetable oil), and Aunt Bessie’s (the producers of the ready made dumplings) uses one of these… and the Aunt Bessie’s dumplings are very good. Copyright (c) Minerva Webworks LLC All Rights Reserved. Question. Since tallow is a fat, it is a good moisturizer. Press J to jump to the feed. Suet - Lard vs Vegetable Shortening. We also use your email address to automatically create an account for you on our website. The most well-known traditional, The most well-known cooking use for suet is in traditional British savory dishes such as meat pies and mincemeat dishes. What’s the difference in texture and flavor in baking with suet vs. lard or tallow? If it is food grade, it is usually used in making savory foods and baked. for details. We can tan hides for rugs or clothes, use the bones in composting or to make stock, and use other parts such as intestines for sausage casing. In her free time, she likes to work in her garden, forage for wild edibles, and spend time with her family. Suet is crumbly. You want suet pastry to be rich but not too dry, soft but strong enough to hold in its blessed contents”. Post to come on that! Tallow and Lard are softer and malleable. Suet, especially the suet called for in old recipes, is kidney fat from cows. Lard has many uses in the kitchen and around the house. A few definitions first. To confit something means to cook a food in its own fat. You can harvest your own lard too, by saving bacon grease. When you buy through links on our site, we may earn an affiliate commission. Suet is not shelf-stable at room temp. I just started a Flickr feed  recently (Although I've had an account since 2011) Please take a look and tell me what you think. While the word "suet" has come to mean a "general fatty meal for birds", there is actually a specific fat type called suet - this is the fat found around a cow's kidney. I hope that helps! Hi Colin please don't ever apologise for asking a question, feel free to ask anything you like :-) I'm no good at stuff like this sorry, I'll probably be wrong, I'm sure I'll be corrected by the great people here :-).

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