Forum

I have been making my dogs' food, and am now incorporating organ meats.  I like liver, but have never ventured into kidneys or hearts for myself.  The dogs LOVE this stuff, however.

For a kidney (which I dismembered and will poach), the inside is heavily laced with a pure white fat.  Is this the famous "leaf fat" that supposedly is better than lard for making pie crusts?  Instead of throwing it out, can I render it in the poaching liquid and then use it in pastry?

Hi Rivergait : the lean fat for pastry crust is that on the OUTSIDE of the kidney, NOT the inner core .. that white bit inside isn't fat! You'll find (unless you have a very kind butcher or do your own butchery) that the kidneys we now buy are devoid of the kidney suet that encases them in their natural home. Partly because its now a good profit line, and partly health regulations! (Depending where you live!). Some would say "lucky dogs" .. ;-)

Darn deb, and thx.