Lard / Shortening / Fat / Suet ? I'm new !
13 years ago
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- 13 years ago
- 13 years ago
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suet recipe with crisco instead of lard?
Comments (32)Hi, Thank you Lisa for recommending sialis.org. They have a LOT of great suet recipes. This is what they say about lard vs. vegetable shortening: "(Beef or Sheep) Suet vs. (Pig) Lard vs. Vegetable Shortening (Crisco, etc.): All work in suet recipes, as long as you adjust the dry ingredients (e.g., flour) to keep the texture crumbly. Vegetable shortening has a longer shelf life. Suet in its raw form should be avoided. Beef suet may turn rancid when temperatures exceed 70 degrees. When melted and clarified, beef suet is called "tallow." Tallow is less likely to go rancid over time; however it is not easily digested by birds because it is high in saturated fats. Some birders are concerned about the health impact of using vegetable shortening. * A nutritionist at the San Diego Zoo indicated that there is no health risk associated specifically with vegetable oil. * Dr. Sean Pampreen, an avian vet in Marlborough, CT, indicated he did not think that vegetable shortening used as a binder in suet (which is only a supplemental food for wild birds) would cause digestive problems, especially since sunflower, millet and peanut are about 45-56% oil. * Bill Whittaker of Four Nature's Keepers says saturated fats (such as in suet) are more difficult/require more energy for birds to digest than unsaturated fats (such as in vegetable shortening). They also found in field tests that after a familiarization period, birds prefer vegetable shortening. * Dr. Kirk Klasing, Professor of Avian Nutrition at UC Davis, said that very high amounts of fatty acids are difficult to emulsify by the bile, lowering digestibility. Adding a source of unsaturated fats, such as vegetable oil or lard, improves digestibility (e.g., 80% tallow, 20% vegetable oil or lard is a good combination - you can adjust the proportions to give the melting point desired). Peanut butter also works to increase digestibility of tallow because it is high in unsaturated fats. He was not aware of any evidence for a laxative effect of vegetable oil. Like tallow, vegetable shortening is solid at room temperatures. However, the hydrogenation used to make shortening results in lots of trans fatty acids. Though we don't know for sure, it is likely that the trans fatty acids are less healthy than "natural" cis fatty acids (unhydrogenated oils). In chickens, high levels of trans fatty acids deplete antioxidants in the tissues. It would be best to avoid high levels of vegetable shortening. * Crisco does make a zero-trans-fat shortening (in a green container.) * Another alternative is soybean shortening without additives, at as low a melting temperature (less saturation) as you can use to make an acceptable food. In terms of protein content, suet has about 0.4 grams of protein/oz. in it; lard and vegetable shortening have none. Both suet and vegetable shortening have about the same amount of calories and fat content. Beef suet has more saturated fat which may be harder to digest. JL Peterson found bluebirds preferred recipes made with suet. A friend reported bluebirds in her area preferred Crisco-based suets. Crisco does offer a zero-trans fat product. If you're concerned about using either of these ingredients, you can replace them with extra peanut butter until the mixture reaches the desired consistency." So, I will definitely be using vegetable shortening, I'm going to see if they have an organic version at the health food store. It just doesn't feel right to me to help out some animals by feeding them other animals. I'm also going to use raw peanuts and seeds instead of commercial peanut butter, like the birds would naturally eat. Cooking food kills all the enzymes which are so necessary for cells to be able to use the nutrients in the food. Here's the page where I got this info: http://www.sialis.org/suet.htm#crisco Best wishes, fellow bird lovers! April Here is a link that might be useful: Sialis info on crisco/vegetarian suet...See MoreLet them (the birds) eat (suet) cake! Photo & Recipe
Comments (17)Glenda...I'm sorry; I didn't intend for the "onion bag suggestion" come across wrong. I know your Mom's were the fiber ones. I've used them, too. I just wanted to share what I'd read about the new onion bags. I was surprised to learn they're made of plastic now. I buy my onions loose, and hadn't really paid attention to how the newer bags are made. I have noticed plastic "burlap" bags at the feed store. That really blew my mind. I think you're just about the sweetest person sitting at the table. I always look for your posts and responses. I hope you know I'd never intentionally say anything to hurt your feelings. It wasn't meant that way... Big hugs!...See MoreHome rendered lard question
Comments (46)Yum, Dawn, that all sounds delicious. Elery and I usually make a sweet Italian every year, and we never have enough. Just because of this thread, I dragged out a pint of home rendered lard I had in the refrigerator. It was not frozen. It was still firm enough that I had to cut it into pieces to get it out of the jar. Left on the counter next to a piece of butter from the same refrigerator, the butter was far softer than the lard after one hour on the kitchen counter. I did make some pie crust for beef pot pie, so I'll make a new thread, as this one is getting long. This is what the lard looked like right out of the refrigerator. I couldn't scoop a spoonful, it broke off in shards. Even after an hour on the counter, I could pick up a chunk with my fingers. My pie crust was neither slimy nor wet and it rolled out easily without tearing. It was flakey, both top and bottom crust, when made into a beef pot pie. I'll start another thread with pictures of the technique and the finished product, so that the OP can see where there may be a difference in her lard and her finished product, or how it may differ from mine. Hydrogen not included, of course. (grin) Annie...See MoreRendering Lard
Comments (22)Sure, Artemis, here it is: Jalapeno and Cracklin' Cornbread 1 cup cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon butter or lard or bacon grease 1 cup pork cracklings (fried pork skins) 1 egg 1 jalapeno pepper, seeded and minced 1 cup buttermilk 1 cup shredded cheddar cheese (optional) Preheat an oven to 425 degrees. Stir together the cornmeal, salt, and baking soda; set aside. Place the butter/lard/bacon grease into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, add cheese and stir, then pour the batter into the preheated skillet. Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately. Sometimes I add the cheese, sometimes not. I also like to melt a little lard, add some chopped onion, maybe 1/4 cup, along with the jalapeno, saute until it's starting to brown and use that. I've added a can of chopped green chilies instead of the jalapeno when I didn't have anything else. I've crumbled some bacon in instead of the cracklins. It's very forgiving, LOL. I see that most of the recipes call for boiling the cracklins and I'm not sure why, maybe homemade ones are different than commercial ones? I like the nice crunchy pieces in the cornbread for texture, so I never boil mine....See More- 13 years ago
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