I guess the subject line says it all, but the last time I ordered fat, I
asked for the fat from around the kidneys, thinking that this was
preferred for pemmican.
It is white when rendered and makes the pemmican taste like it's been
mixed with candle wax. Also quite hard, not crumbly as when it's made
with ordinary tallow from muscle fat.

So was kidney fat really preferred, and for what?

xavier a écrit :
> I guess the subject line says it all, but the last time I ordered fat, I
> asked for the fat from around the kidneys, thinking that this was
> preferred for pemmican.
> It is white when rendered and makes the pemmican taste like it's been
> mixed with candle wax. Also quite hard, not crumbly as when it's made
> with ordinary tallow from muscle fat.
>
> So was kidney fat really preferred, and for what?

Kidney fat is the fat of choice for deep-frying french fries among other
things.
--
Greetings, Salutations,
Guiraud Belissen, Château du Ciel, Drachenwald,
Chris CII, Rennes, France

On 12 Sep 2008 14:28:34 GMT, xavier > wrote:


>So was kidney fat really preferred, and for what?

Technically, all raw beef fat is suet; but, for recipes that call for
suet, kidney fat is preferred. Once rendered it is tallow. Suet is
used in meat puddings, mincemeat, and Christmas puddings.

On Fri, 12 Sep 2008 13:29:13 -0700, Robert Klute wrote:

> On 12 Sep 2008 14:28:34 GMT, xavier > wrote:
>
>
>>So was kidney fat really preferred, and for what?
>
> Technically, all raw beef fat is suet; but, for recipes that call for
> suet, kidney fat is preferred. Once rendered it is tallow. Suet is
> used in meat puddings, mincemeat, and Christmas puddings.

OK, got it.
Guess it doesn't matter.