Suet

Tallow-beef_suet_after_rendering.jpg

Hard white fat from beef or mutton

Suet

[[File:|frameless|alt=]]
Alternative names
Type	Animal fat
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Beef or mutton fat
Ingredients generally used
Variations
Food energy	900 kcal
Nutritional value	Protein: 0 g, Fat: 100 g, Carbohydrate: 0 g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. It is a type of animal fat that is used in cooking and baking. Suet has a high melting point, which makes it ideal for certain types of pastry and traditional British dishes.

Composition

Suet is composed primarily of triglycerides, which are a type of lipid. It is almost entirely fat, with no significant amounts of protein or carbohydrates. The high fat content makes suet a dense source of calories.

Uses

Suet is used in a variety of culinary applications. It is a key ingredient in traditional British dishes such as Christmas pudding, mincemeat, and steak and kidney pudding. Suet can also be rendered to produce tallow, which is used in cooking, as well as in the production of soap and candles.

Cooking

In cooking, suet is often used to make dumplings, which are added to stews and casseroles. It is also used in the preparation of certain types of pastry, such as suet crust pastry, which is used for meat pies and puddings.

Baking

In baking, suet is used to make rich, moist desserts. It is a traditional ingredient in Christmas pudding, a steamed dessert that is typically served during the holiday season. Suet is also used in mincemeat, a mixture of dried fruits, spices, and fat that is used as a filling for mince pies.

Nutritional Information

Suet is a high-calorie food, providing approximately 900 calories per 100 grams. It is composed entirely of fat, with no significant amounts of protein or carbohydrates. Due to its high fat content, suet should be consumed in moderation as part of a balanced diet.

Storage

Suet should be stored in a cool, dry place. It can be kept in the refrigerator for several weeks or frozen for longer-term storage. When storing suet, it is important to keep it well-wrapped to prevent it from absorbing odors from other foods.

Alternatives

For those who prefer not to use animal fat, there are several vegetarian alternatives to suet. These include vegetable suet, which is made from palm oil or sunflower oil, and can be used in the same way as traditional suet.

See also

• Tallow
• Lard
• Animal fat
• Christmas pudding
• Mincemeat
• Steak and kidney pudding

References

This article is a stub related to food. You can help WikiMD by expanding it!