From: Sheldon <[log in to unmask]>
Newsgroups: rec.food.cooking

lard n.  RENDERED and CLARIFIED pork fat, the quality of which depends on the
area the fat came from and the method of rendering. The very best is leaf
lard,
which comes from the fat around the animal's kidneys. Unprocessed lard has
quite a strong flavor and a soft texture. Lard can be processed in many ways
including filtering, bleaching, hydrogenation and emulsification. In general,
processed lard is firmer (about the consistency of VEGETABLE SHORTENING),
has a
milder, more nutlike flavor and a longer shelf life. Lard is richer than many
other fats and therefore makes extremely tender, flaky biscuits and pastries.
It's a flavorful fat for frying and is widely used throughout South America
and
many European countries. When substituting lard for butter in baking, reduce
the amount by 20 to 25 percent. All lard should be tightly wrapped to prevent
absorption of other flavors. It may be stored at room temperature or in the
refrigerator, depending on how it has been processed. Always check the label
for storage directions. lard v.  To insert long, thin strips of fat (usually
pork) or bacon into a dry cut of meat. The purpose of larding is to make the
cooked meat more succulent, tender and flavorful. These strips are commonly
referred to as LARDONS and are inserted with a special tool called a LARDING
NEEDLE. 
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. 

suet [SOO-iht]
Found in beef, sheep and other animals, suet is the solid white fat found
around the kidneys and loins. Many British recipes call for it to lend
richness
to pastries, puddings, stuffings and MINCEMEATS. Suet was once widely used to
make tallow candles. 
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.