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Calf suet. Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. Tallow after rendering
Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing. Of the many animal-sourced substances, chicken fat is noted for being high in linoleic acid, an omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%. [1] It is a common flavoring, additive or main component of chicken soup.
Tallow made by rendering calf suet. Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point.
Chelev (Hebrew: חֵלֶב, ḥēleḇ), "suet", is the animal fats that the Torah prohibits Jews and Israelites from eating. [1] Only the chelev of animals that are of the sort from which offerings can be brought in the Tabernacle or Temple are prohibited (Leviticus 7:25).
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale.
The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding. [5] [6] Its name may refer to its dense consistency: Wright's 19th-century English Dialect Dictionary recorded the phrase "clung dumplings" from Bedfordshire, citing "clungy" and "clangy" as adjectives meaning heavy or close-textured.
Make a good suet crust, put in some currants, and a little sugar. Divide in two and roll each piece into a rather thick round. Put into the middle of one round a ball of butter mixed with sugar, using the proportions of a 1/2 lb. butter to 1/4 lb. demerara sugar.
Suet has a melting point of between 45 and 50 °C (113 and 122 °F). Butter, by comparison, melts between 32 and 35 °C (90 and 95 °F). As a result, suet fat is less likely to melt into the flour when making the pastry. When the pudding is cooked, the suet melts after the pastry has had a chance to set, leaving behind holes.
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