Subj : Brisket
To   : JIM WELLER
From : Ruth Haffly
Date : Wed Sep 28 2022 13:09:05

Hi Jim,

RH> wonder how tallow would work in a pie crust for some sort of pot
RH> pie........

JW> It's going to be great for a beef pot pie or a steak and kidney pie.
JW> Also perfect for the pastry for Cornish pasties. But I would stick
JW> to butter for fruited and custard dessert pies.

JW> It'll also be lovely for making roux for gravy, chili con carne when
JW> using very lean ground beef, Chinese style beef fried rice and
JW> sauteeing steaks, potatoes, onions and many other vegetables.

I have not quite a quart to work with so I'll have to be judicious with
what I decide to use it in. Pepper steak is another Asian-ish option, or
the Mexican version, fajitas, would both be good with the tallow as the
frying fat. We bought a brisket some time (maybe a couple of years?) ago
but didn't keep the fat then; if we buy them again, I will definatly
keep the fat and render it.

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


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