So i saw Epic's Grass Fed Tallow in a store and was intrigued by it. Online it seems that neither tallow nor lard have any real taste and can be used interchangeable.
Does the same ring true when it comes to cooking with these fats for texture? As in, adding Tallow to a pot of beans instead of Lard?
Or in a simple soup (i'm thinking of some soups from Yunnan that are merely stock and a vegetable enriched with lard).
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