Text 20154, 79 rader
Skriven 2012-01-20 18:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: suet
============
-=> Quoting Dave Drum to Ruth Haffly <=-

 RH> suet

 DD> It's all tallow.

Not quite. Suet is the fatty tissues of an animal. Tallow is the
rendered fat product, pure fat with no membranes or connective
tissues, made from suet. Mincemeat requires shredded suet, not
melted tallow.

 DD> Suet is just the shortened form of "kidney suet".

The suet from around the kidneys is the highest quality suet but any
chunky lump of fat can be called suet.

The words are vague and have shifting meanings.

Animal: names of the raw fat, the kidney fat, the rendered fat.

Beef: suet, kidney suet, tallow.
Mutton: mutton fat, N/A, tallow.
Pork: lard, leaf lard, lard.

 DD> seen suet in some markets with a suspicious amount of red meat

All part of the trimming process.

 DD> and a more yellowish tinge than "real" suet from
 DD> near the kidneys.

Yellow fat also hints at grass fed animals and older cows vs.
younger steers.
  
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pemmican 3
 Categories: Venison, Dried, Preserving, Beef, Fruit
      Yield: 24 Servings

      4 c  Powdered meat
  1 1/2 c  Beef suet
      1 c  Currant jelly
    3/4 c  Bouillon
      1 ts Dried minced chives
    1/2 c  Brown sugar
    1/4 c  Ground raisins
    1/2 ts Each allspice, garlic powder
    Savory and black pepper

  Melt suet over very low heat. Add currant jelly. Blend powdered
  meat with remaining ingredients. Add seasoned meat mixture
  gradually to melted suet, stirring constantly. Cover tightly and
  bake in a preheated oven at 300 degrees for 1 1/2-2 hours. Remove
  from oven and ladle immediately into muffin tins, filling no more
  than 1 inch full. When cooled completely, remove and wrap in
  aluminum foil. Store in freezer. Makes 24 cakes.

  From: Anita Bautsch

  (Powdered meat is made, first by drying thin strips of meat,
  rather like jerky but it isn't marinaded or seasoned first. The
  dry meat is then pounded into a powder in a large mortar and
  pestle or similar device. - JW)


MMMMM


Cheers

YK Jim


... Do not mention the words lard or pig fat out loud. Just serve it.

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