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
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