No.Lardis rendered pork fat from pigs, whereas suet is taken from cows or lambs and is specifically the fat around the kidneys. Again, there is no substitute for actual suet. It’s unique and no other animal fat
Instead of rubbing butter under the skin and cavity of a whole chicken, try using duck fat instead. This recipe uses duck fat to rub the poultry for a delicious flavor. It calls for a cast-iron skillet for the potatoes and garlic in addition to the duck fat. Next, you’ll pat the p...
Beef suet 1/3 cup Bread crumbs, dry, unflavored 1 cup Whole milk 1 cup Egg albumen 3 tbsp. Salt 11/4 tbsp. Black pepper 1/4 teasp. Catsup 1/4 cup Water 32 ml. ___ 1"TVP" is a texturized vegetable protein mixture made by ArcherDaniels-Midland Company. Three separate portions prep...
Lard consists mainly of fats, as we’d say in the language of chemistry, triglycerides. Fats are triglycerides composed of three fatty acids. All triglycerides have the same basic structure; it is the distribution of the fatty acids that vary from oil to oil that makes each oil’s compositio...
In some regional variations cow’s blood or sheep’s blood is used, and some regional recipes call for suet (the hard fat around the kidneys and loins of cattle, sheep, and horses). The result is a dry sausage that is usually eaten in slices or crumbled on or in other dishes. It ...