Suet
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{{Short description|Type of fat found around the loins and kidneys}} |
{{Short description|Type of fat found around the loins and kidneys}} |
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{{About||the Hong Kong actor|Lam Suet|the Shakespearean clown|Richard "Dicky" Suett|the Roman historian|Suetonius}} |
{{About||the Hong Kong actor|Lam Suet|the Shakespearean clown|Richard "Dicky" Suett|the Roman historian|Suetonius}}{{Use dmy dates|date=April 2026}}[[Image:Beef suet-01.jpg|thumb|Calf suet]] |
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[[Image:Beef suet-01.jpg|thumb|Calf suet]] |
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'''Suet''' ({{IPAc-en|ˈ|s|(|j|)|uː|ɪ|t|}} {{respell|S(Y)OO|it}}) is the raw, hard [[fat]] of [[beef]], [[Lamb and mutton|lamb]], or [[mutton]] found around the [[loin]]s and [[kidney]]s. |
'''Suet''' ({{IPAc-en|ˈ|s|(|j|)|uː|ɪ|t|}} {{respell|S(Y)OO|it}}) is the raw, hard [[fat]] of [[beef]], [[Lamb and mutton|lamb]], or [[mutton]] found around the [[loin]]s and [[kidney]]s. |
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Suet has a [[melting point]] of between {{convert|45|and|50|C|F}} and solidification (or [[congelation]]) between {{convert|37|and|40|C|F}}. Its high [[smoke point]] makes it ideal for [[deep frying]] and [[pastry]] production. |
Suet has a [[melting point]] of between {{convert|45|and|50|C|F}} and solidification (or [[congelation]]) between {{convert|37|and|40|C|F}}. Its high [[smoke point]] makes it ideal for [[deep frying]] and [[pastry]] production. |
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[[File:Tallow-beef suet after rendering.jpg|thumb|Tallow after rendering]] |
[[File:Tallow-beef suet after rendering.jpg|thumb|[[Tallow]] after rendering]] |
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The primary use of suet is in [[tallow]], although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British [[Christmas pudding]]. Suet is [[rendering (animal products)|rendered]] into tallow by melting and extended [[simmering]], followed by straining, then cooling. The process may be repeated to refine the product. |
The primary use of suet is in [[tallow]], although it is also used as an ingredient in cooking, especially in traditional baked puddings, such as British [[Christmas pudding]]. Suet is [[rendering (animal products)|rendered]] into tallow by melting and extended [[simmering]], followed by straining, then cooling. The process may be repeated to refine the product. |
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===In bird feed=== |
===In bird feed=== |
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{{main|Suet cake}} |
{{main|Suet cake}} |
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[[File:Sitta canadensis CT3.jpg|thumb|right|[[Red-breasted nuthatch]] feeding on suet]] |
[[File:Sitta canadensis CT3.jpg|thumb|right|[[Red-breasted nuthatch]] feeding on suet]] |
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[[suet cake|Cakes of suet]] are popularly used for feeding wild birds and may be made with other solid fats, such as [[lard]]. Rolled oats, [[bird food|bird seed]], cornmeal, raisins, and unsalted nuts are often incorporated into the suet cakes.{{Cite web|url=http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|archive-url=https://web.archive.org/web/20100905204107/http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|url-status=dead |title=Attractwildbirds.com|archive-date=September 5, 2010}} |
[[suet cake|Cakes of suet]] are popularly used for feeding wild birds and may be made with other solid fats, such as [[lard]]. Rolled oats, [[bird food|bird seed]], cornmeal, raisins, and unsalted nuts are often incorporated into the suet cakes.{{Cite web|url=http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|archive-url=https://web.archive.org/web/20100905204107/http://www.attractwildbirds.com/feedingbirds/how-to-make-suet.htm|url-status=dead |title=Attractwildbirds.com|archive-date=September 5, 2010}} |
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