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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).
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.
suet dumpling, also translated as ball of fat), a prostitute whose real name is Elisabeth Rousset; the strict Democrat Cornudet; a shop-owning couple from the petty bourgeoisie, M. and Mme. Loiseau; a wealthy upper-bourgeoisie factory-owner and his wife, M. and Mme. Carré-Lamadon; the Comte and Comtesse of Bréville; and two nuns. Thus, the ...
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.
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).
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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.