Text 5171, 149 rader
Skriven 2006-09-04 08:29:00 av Dave Drum (1:10/345)
     Kommentar till en text av BARBARA MCNAY
Ärende: Flavoured Fat
=====================
On 09-03-06 Barbara McNay Scribbled to Dave Drum about Flavoured Fat

BM> > ML> RH> Probably.  I fried a strip along with some ground beef
BM> > ML> RH> last night, and fried it was almost OK.  Still not bacon,
BM> > ML> RH> but edible - the beef grease worked a little magic on it.

BM> > ML>Suet does almost as intense miracles as lard.

BM> > I find that suet imparts a different, smoother flavour
BM> > to things than
BM> > regular beef tallow. Altho, I still eat the cap of fat
BM> > from my strip
BM> > sirloin, T-Bone or rib-eye steak.   Bv)=

BM> > There is supposed to be a flavour difference between
BM> > regular lard and
BM> > "leaf" lard. However, I have not done enough lard that
BM> > I knew to be
BM> > "leaf" lard to make the comparison/distinction.

BM>Would you differentiate between suet and beef tallow, and regular
BM>lard and leaf lard, please?

As far as I can. Suet is really kidney suet - the fat from beef kidneys. 
It has a nuttier, smoother taste (to my palate) and less "greasy" mouth 
feel, and is whiter in colour than;

Tallow - which is the regular body fat of a beef critter and is a creamy 
yellowish colour when cooked/cooled. I quite like tallow fat both to eat 
and to make candles with. As I told Michael - I always eat the cap of 
fat from my steaks. Also from roasts, etc.

I do not know the differences between regular lard and leaf lard. I have 
never experienced anything I knew to be "leaf lard". I rather suspect 
that it may be a clever marketing phrase. But, let me go Google up leaf 
lard ... and Answers.com provides:

-+-

LARD, hog's fat melted and strained from the tissues, an important 
byproduct of the meatpacking industry. The highest grade, leaf lard, is 
from the fat around the kidneys; the next best is from the back, and the 
poorest from the small intestines. Lard is classed by method of 
preparation as prime steam, rendered in a closed vessel into which steam 
is injected; neutral, melted at low temperature; kettle-rendered, heated 
with added water in steam-jacketed kettles; and dry-rendered, hashed, 
then heated in cookers equipped with agitators. Good lard melts quickly 
and is free from disagreeable odor. Pure lard (99% fat) is highly valued 
as a cooking oil because it smokes very little when heated.

-+-

So, it appears that leaf lard is to lard as suet is to tallow. The 
premium product and not at all a marketroid trick.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kopenhai
 Categories: Greek, Cakes, Desserts
      Yield: 30 servings
 
           Karen Mintzias

MMMMM---------------------------PASTRY--------------------------------
    3/4 c  Butter
    1/4 c  Sugar
      1    Orange (grated rind only)
      2    Egg yolks
  2 1/2 c  Flour
      1 pn Salt

MMMMM-----------------------ALMOND FILLING----------------------------
      6    Eggs; separated
    1/2 c  Caster sugar
    1/4 ts Almond essence
    1/4 c  Plain flour
    1/2 ts Baking powder
      2 c  Ground almonds
      1 pn Salt

MMMMM----------------------TO FINISH TORTE---------------------------
      8    Fillo pastry sheets
    1/4 c  Unsalted butter; melted
      2 c  Granulated sugar
      1 c  Water
      1    Thin strip orange rind
      1    Thin strip lemon rind
      2 ts Lemon juice
      2    Pieces cinnamon bark
 
  Cream butter and sugar with grated orange rind until light and
  fluffy; beat in egg yolks.  Sift flour and salt into butter mixture
  to form a soft dough.
  
  Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30
  cm (10 x 12 inch) baking dish.  As pastry moulds easily any tears can
  be pressed together.  An alternative is to put pastry in dish without
  rolling, and press it over base and sides with fingers.  Even out by
  rolling with a straight-sided glass.
  
  Bake in a moderately hot oven for 15-20 minutes until lightly
  coloured. Remove and cool.
  
  To make almond filling, beat egg yolks, sugar and almond essence until
  thick and light.  Sift flour with baking powder and combine with
  ground almonds.  Fold this lightly into beaten egg yolks. Beat egg
  whites with salt until stiff but not dry and fold lightly into almond
  mixture.  Pour into pastry-lined dish.
  
  On a flat surface butter a fillo pastry sheet, top with another and
  butter. Continue until all sheets are used.  Leave a top sheet
  unbuttered. Lift onto top of almond filling and trim edges of fillo
  in line with pastry crust, using kitchen scissors.  Brush top with
  remaining butter. With a sharp knife or razor blade make slits
  through the top 2 or 3 sheets running the length of the dish and
  spacing them 4 cm (1 1/2 inches) apart.
  
  Bake in a moderate oven for 45 minutes until top is golden and
  filling is set.  Meanwhile dissolve sugar in water over medium heat,
  add fruit rinds, lemon juice and cinnamon bark and bring to the boil.
  Boil for 10 minutes, strain and cool.  When torte is cooked, cut
  through slits in pastry down to the bottom crust.  Pour cooled syrup
  over hot torte, leave until cool. Cut diagonally to give
  diamond-shaped pieces for serving.
  
  Source: The Complete Middle East Cookbook by Tess Mallos.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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