Suet
Suet is a raw, hard fat of beef or mutton found around the loins and kidneys. It is used in cooking, especially in traditional puddings, pastries, and sauces.
Composition[edit | edit source]
Suet is made up of a mixture of triglycerides. Its melting point is between 45°C and 50°C and its congelation between 37°C and 40°C. Its high smoke point makes it ideal for deep frying and pastry production.
Culinary Uses[edit | edit source]
Suet is a common ingredient in traditional British recipes such as Steak and kidney pie, Spotted dick, and Jam roly-poly. It is also used in Mince pies, which are traditionally eaten at Christmas.
In the United States, suet is used in recipes for Mincemeat, Dumplings, and Steamed puddings.
Vegetarian Alternatives[edit | edit source]
There are vegetarian alternatives to suet, made from fat such as palm oil combined with rice flour. These are used in the same way as regular suet but have a different melting point and texture when cooked.
Animal Feed[edit | edit source]
Suet is also used in bird feed, in particular in 'fat balls'. The high energy content of suet makes it a valuable food for birds, particularly during the winter months.
See Also[edit | edit source]
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