Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production.
The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British Christmas pudding. Suet is made into tallow in a process called rendering, which involves melting fats and extended simmering, followed by straining, then cooling. The entire process is then usually repeated to refine the product.
Etymology[edit]
The word suet /ˈs(j)uːɪt/ is derived from Anglo-Norman siuet, suet, from Old French sieu, seu, from Latin sēbum ('tallow', 'grease', 'hard animal fat').[1] Sebum is from the Proto-Indo-European root *seyb- ('pour out, trickle'), so it shares a root with sap and soap.[2][3]
Nutritional value per 100 g (3.5 oz)
3,573 kJ (854 kcal)
52 g
32 g
3 g
Quantity
Quantity
68 mg
0.2 mcg
Availability[edit]
Pre-packaged suet sold in supermarkets is dehydrated suet. It is mixed with flour to make it stable at room temperature, requiring some care when using it for recipes calling for fresh suet, as the proportions of flour to fat can change. Most modern processed recipes stipulate packaged suet.
Also available is vegetable suet, which is made from refined vegetable oil.[24]