So where does tallow fit in?
Suet, IIRC, specifically refers to the fat that sits on top of the cow's kidneys. Tallow comes from somewhere else, but I'd have to Google to find out where.
[edit -- okay, Google tells me that tallow is clarified suet.]
(Defining tallow vs suet killed the thread? Y'all are tougher than that!)
Shortening is supposed to make flakier pie crusts, but IME the trade-off in taste (from using butter) isn't worth it. I'd guess it's the same with cookies, so I'd only want to use it in cookies that had pretty strong flavors. Plus the butter is really much better for you. And not, you know, gross.
I am just crashing over here.
My car won't start. I am near, but not AT work. There are no dealerships near here. My onsite work day may be done.
I already had my 2 fruit servings today. I will go home soon and have yummy fish.
Shortening is supposed to make flakier pie crusts, but IME the trade-off in taste (from using butter) isn't worth it.
Other way around, actually -- butter-->flaky, shortening-->tender. An all-butter crust will taste phenomenal, but will be almost too flaky to handle. (This is why lard is God's Gift To Baking, since it provides tenderness and flavor.)
Loretta Lynn sold shortening = flakey.
ita, flag down a hunky manperson to help.