Subj : Re: Brisket To : Ruth Haffly From : Dave Drum Date : Thu Sep 29 2022 05:32:00 -=> Ruth Haffly wrote to Dave Drum <=- 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 RH> Suet is the fat from around the kidneys. I found that fact out years RH> ago (pre internet) when I made some green tomato mincemeat from a RH> recipe Steve's mom gave me. Tried all over Sierra Vista, AZ to find RH> some; even the butchers in some of the grocery stores had no idea what RH> I asking about. I finally settled for using some tallow. IIRC, the RH> recipe didn't call for a lot of suet so the tallow was an acceptable RH> substitute. Leaf suet is from the kidney area. As is leaf lard. Which is what is packaged and sold commercially. But any beef fat can become suet as any pork fat can become lard. And any chicken/poultry/bird fat can become schmaltz. According to my research: "the hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat. "Suet has a melting point of between 45ºC and 50ºC and congelation between 37ºC and 40ºC. Its high smoke point makes it ideal for deep frying and pastry production." From "Oxford Languages -- (https://languages.oup.com) From "The Spruce Eats": Suet is saturated fat that is used in many traditional British recipes, such as steamed puddings, pastry, and sweet mincemeat. Meat suet adds a dark and rich flavoring to dishes like meat pies, while vegetarian suet is used for lighter foods. Rendered suet is suet that has been heated to the melting point. It is typically made into tallow and used in some recipes; tallow is also an ingredient in soap and bird food. https://tinyurl.com/render-it The accomaonying text is a nice treatise on whys and wherefores an well as how to make your own. All of which made yesterday a good day. I learned something new. Bv)= 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, RH> I don't know what my grandmothers used. My paternal grandmother passed RH> away before my parents got married so no way to ask her. My maternal RH> grandmother had the first of a series of strokes (over 7 years) when I RH> was in my early teens, before I got into cooking (other than for the RH> family). Never did ask her before she was not able to answer my RH> question. My paternal granny snuffed it before my dad met my mom. But my maternal grandmother and her mother lived to within a few weeks of the century mark. And they (my maternal grandparents) had a farm where cattle, pigs and chickens were raised as meat animals (eggs, too, from the chooks). DD> as chefs and home cooks rediscover the flavor those animal fats bring DD> to various dishes, even bread. "It's similar to butter, soft when DD> it's room temperature and solid when chilled," Chef Nick Novello says. RH> I've used bacon fat and lard, even refined our own one year when we RH> bought a pig & had it cut up. OTOH, I've not really worked with beef RH> fat (tallow) so it will be interesting to try. Have fun. Here is one of the favourite thing my grandmother made with suet (after mincemeat pie). MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Johnny Bull (Suet) Pudding Categories: Puddings, Beef, Fruits, Desserts, Sauces Yield: 4 Servings 1 c Chopped kidney suet 3 c Flour 2 ts Baking powder 3 lg Eggs 1 c Sugar 2 c Cooked raisins 1 ts (ea) ground ginger, cinnamon - allspice 1/2 ts Ground cloves 2 c Milk MMMMM------------------------LEMON SAUCE----------------------------- 1/2 c Sugar 1 tb Flour 1 ts Butter Juice of 1 lemon Grated rind of half lemon pn Salt 1 c Water MMMMM--------------------BRANDY (HARD) SAUCE------------------------- 1 c Water 2 tb Corn Starch 2 tb Butter 1/2 c Sugar 1 ts Nutmeg 1/4 c Brandy 1 ts Real Vanilla Mix 1 cup flour and suet together with hands until all strings are worked out of suet. Cream sugar and eggs together. Sift flour, baking powder & spices together. Add to creamed mixture and alternate with milk and flour/suet. Last, add raisins and mix well. Place in a cloth bag and steam over hot water for 3 hours. Serve with sauce. MAKE THE LEMON SAUCE: Mix all ingredients together and cook a few moments. Pour over pudding. MAKE THE HARD SAUCE: Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie, gingerbread or plum pudding. From: My Grandmother's Kitchen Uncle Dirty Dave's Kitchen MMMMM .... After death hair & fingernails continue to grow but phone calls taper off. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .