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If you're making tortillas and pastry dough, you'd want to use the rendered suet = tallow. If you're making something like a traditional English Christmas pudding or a spotted dick, you'd want to use the un-rendered (but cleaned and shredded) suet. Either one would last pretty much indefinitely in the freezer.
Trim, chop, and partially freeze suet. Run it through a food processor. Render with or without water. Strain and cool. It seems there are 3 rendering options for the typical home kitchen: Oven at 250°F. Stovetop on low/very low (I have an electric range/hobs) Crockpot on low setting. And then there's a difference between rendering the fat by ...
i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away. it smells like beef fat. you might say x smells like x because it comes from x. that makes sense but i just wish to make the tallow smell&taste odorless or like at least butter
Two questions: 1) Are you sure that your tallow is rendered from suet rather than muscle fat? 2) If you are sure that it's rendered suet, is it rendered from fresh suet? (Reason for the questions is that muscle fat usually has a stronger taste than suet, and older suet has a stronger flavor than fresh suet.) –
If you want your tallow for soap you clarify it. It is simple: heat the fat, drain through a strainer and let set. Let anything else settle to the bottom of pot and then drain off the fat leaving the settled material left at the bottom. This is clean oil. What ever you do, don't scorch your oil it can smell funny.
Chris H. 45.5k 2 97 159. Can't see one even in the organics. Some just claim such as "Non-hydrogenated vegetable oil (90%) from sustainable sources, sunflower seed oil (10%) and white rice flour." without declaring which oil. It might be a which can you make into a solid at room temperature thing - veg ghee is also palm oil.
Asked 4 years, 11 months ago. Modified 4 years, 11 months ago. Viewed 616 times. 2. I bought some tallow, used it a few times then left it in the fridge for a few months. As you can see in the pic it has developed some green and black spots. What are these and what caused it?
5. What is the difference between "rendered pork fat", lard, and bacon fat? I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan cookbooks, and well everyone knows bacon fat... so what is the difference ? Can you substitute them ? By clicking “Post Your Answer”, you agree to ...
Suet is a particular fat from around the kidney area of cattle, it is not intramuscular. I just learned from the other poster that adipose is considered a type of connective tissue, so from that perspective they are the same thing. However, I when chefs say it the fat would be something flavorful that you can render easily, and connective ...
I purchased a package of "beef fat" from the grocery for making tallow. I cut it up into one inch cubes and placed in the slow cooker for 4-5 hours. I ladled off the fat and double filtered it through cheesecloth.