Guest guest Posted December 31, 2002 Report Share Posted December 31, 2002 Here are some definitions I got from the Oxford Dictionary... TALLOW -- A hard fatty substance which is usually obtained by rendering the suet of sheep or cattle, contains stearin, palmitin, and olein, and is used for making candles and soap, dressing leather, etc. ME. b The fat or adipose tissue of an animal, esp. that which yields the above suet. Now rare. SUET -- The solid white fat round the loins and kidneys of certain animals, esp. cattle and sheep, used to make dough etc. in cooking or melted down to form tallow. LARD -- 1. The fat of a pig; (fat) bacon or pork. 2. The internal fat of the abdomen of a pig, esp. when rendered and clarified for use in cooking and pharmacy. Also, any fatty preparation based on or resembling this. Dedy --------------------------------------------------------- ----- Original Message ----- From: Price <djxprice@...> Sent: Tuesday, December 31, 2002 10:52 PM Subject: Re: Tallow Taste? " Kat King " <katking@k...> wrote: > Isn't tallow used to make candles? > I use suet for my pemmican. Kat, As I understand it, when cow or buffalo suet is rendered the product is called tallow. Rendered pig suet is called lard, but I don't know about other animals. Yes, the stuff can be used for candles, which calls into question its use as a palatable food Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2003 Report Share Posted January 1, 2003 Thanks for the definitions. I never thought about it and assumed they were different. When I first started to make the pemmican, I asked the butcher if I should use suet or tallow. Now I know why he was not sure what I was talking about! Have a happy new year! Kat http://www.katking.com ----- Original Message ----- From: " Rundle " <Dpdg@...> < > Sent: Tuesday, December 31, 2002 3:46 PM Subject: Re: Re: Tallow Taste? > Here are some definitions I got from the Oxford Dictionary... > > > TALLOW -- A hard fatty substance which is usually obtained by rendering the suet of sheep or cattle, contains stearin, palmitin, and olein, and is used for making candles and soap, dressing leather, etc. ME. b The fat or adipose tissue of an animal, esp. that which yields the above suet. Now rare. > > SUET -- The solid white fat round the loins and kidneys of certain animals, esp. cattle and sheep, used to make dough etc. in cooking or melted down to form tallow. > > LARD -- 1. The fat of a pig; (fat) bacon or pork. > 2. The internal fat of the abdomen of a pig, esp. when rendered and clarified for use in cooking and pharmacy. Also, any fatty preparation based on or resembling this. > > Dedy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2003 Report Share Posted January 1, 2003 ----- Original Message ----- From: " Kat King " <katking@...> < > Sent: Tuesday, December 31, 2002 9:13 PM Subject: Re: Re: Tallow Taste? > Thanks for the definitions. I never thought about it and assumed they were > different. > > When I first started to make the pemmican, I asked the butcher if I should > use suet or tallow. Now I know why he was not sure what I was talking > about! You needed to make the distinction between beef and lamb perhaps, although he probably doesn't have lamp suet. Kris Quote Link to comment Share on other sites More sharing options...
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