SD Loading February 11, pm. September 20, am. October 14, am. Duet in the U. A is easy to find. Just have to ask the butcher for it. Reply to Jerry. March 21, pm. Good to hear. Related Posts. Winslade — gentle love child of a Vacherin and a Camembert We had visitors from The Netherlands where they have some absolutely cracking cheeses — see Old Beemster.
The chunk I made felt like a bar of beauty soap. Mix rendered suet with a little lye and a chemical reaction occurs that results in water-soluble sodium stearate — the primary ingredient in most hand soaps. Oh, one other thing: Just like beef muscle fat, pork lard is an unsatisfactory substitute for suet. Now in my previous post on 18th century Christmas pies , as well as in the accompanying video, we suggested using vegetable shortening as a suet substitute.
What that means is this: when we shot the video, we had to freeze the vegetable shortening in order to grate it. Then we had to keep it frozen until the very last second. But even then, the moment we added the grated vegetable shortening to the other ingredients, it lost its mass and acted like room-temperature butter, coating the other ingredients rather than retaining its particle shape.
Now, if you live in the U. We had to go online to buy a box, which ended up going through customs to get here. From a historical-accuracy standpoint, the addition of flour may be perfectly legitimate.
The caveat I offer is that if you are already using flour in your 18th century recipe in addition to that used in processed suet, you may have to make a minor adjustment to the amount of flour in order to get accurate results. Modern recipes that call for suet, by the way, already accommodate this additional flour. And finally, when shopping for suet, try to get the whitest suet you can find.
This little tidbit is reiterated throughout the old cookbooks. Suet tends to turn a buttery yellow as it ages, and as it does, it also takes on a stronger flavor. Most beef offered for sale here in the States is aged. This may pose an additional challenge in finding fresh suet. A processor who actually slaughters the animal is probably your best bet for finding the freshest suet.
A light buttery colored yellow suet is still usable, but a clean white suet is preferred. I just bought this — thanks for the post. While it is advertised as beef suet, the actual packaging stated it was ground beef fat.
The fat can be trimmed from all areas such as kidneys, loins and abdomen , but the highest percentage is the organ fats. The customer service person said that most of their customers buy this product for Christmas pudding or to make their own sausages and have had no problems. As a Brit, I am excited to see how this will turn out. So lucky I found this site as I almost wasted a tonne of fruit on the pork fat that the Safeway butcher called Suet.
Fingers crossed! Can you imagine? Just an update on my November post regarding Grassland beef suet. If you Google the recipe, you will find it is very heavy on the suet! I do however have a crazy amount of the fat in the freezer as the smallest bag was huge! Best of luck with your puddings. I was taught tallow was differant from fat, being waxy and harder in texture. Only comes from one spot in the animal, true suet perhaps? PS- really love this blog! Hi Bruce. Thank you for your kind words!
The traditional primary definition IS suet i. Thanks again! Thank you so much for the explanation. Now I understand why my one attempt to make pemmican failed so miserably. I had ignorantly used rendered muscle fat from hamburger. Time to try again with actual suet. Pingback: Please Bring Back the Puddings!
Savoring the Past. Excellent explanation, thank you! I do render my own beef fat for tallow, and keep the leaf lard separate when rendering our pig fat for lard. My tallow , from my grass-fed only cows which does make a difference, is very hard and firm though, but I will separate out the different fats in the future. Love your blog! Thank you! I have found one or two references in the older cookbooks that suggested that sheep suet has a slightly milder taste, however, the two fats were considered interchangeable by many other authors.
It seems the distinction was considered by most to be insignificant. As an aside, the saturated fats in both beef and lamb suet, according to McLagan, consist primarily of stearic and palmitic acids, which are believed to lower LDL cholesterol. Futhermore, your grass-fed animals develop higher levels of Omega-3 and conjugated linoleic acids, both believed to be beneficial to our health. I raise rare Milking Devon cattle on grass and vegetables and hay without grain or soy or urea or by-products whatever.
It is easier to get a clean cook with the limited blood vessels and meat scraps in the leaf fat, and I think it has less odor. Generally the fat from the second harvesting has a mild odor that reminds me of deep-fat frying. Some breeds of cattle Jersey is one naturally have yellow fat. The Devon fat is a creamy color. High temperature cooking frying burgers for example can cause some chemical break-down of the fat, The process to clean cooking fats to make soap is quite extensive.
Mutton tallow melts at a higher temperature than beef tallow and makes a more brittle soap bar, but is preferred for candles. I think mutton fat has a higher percentage of oleic acid but cannot find a reference at this time. Deer or goat fat should have similar properties to the sheep. I get it all the time for deep frying. You'll have to pass on the Ryvita and abandon yourself to McLagan's chicken liver spread and brown butter ice cream to find out if she's right.
Butter: Mainly saturated fat, which should be refrigerated and well wrapped to protect it from light and absorbing strong smells. Humans have been eating butter for more than 10, years. Lard: Real lard is hard to find, so terrified are we of the creamy rendered pig fat. Foods fried in lard become very crisp and absorb less fat than foods cooked in oil, and it makes great flaky dough. Lardo: Lardo is an Italian delicacy that is enjoying a renaissance.
It is cured pork back fat that has been aged for long periods in a cellar. Eat thin, seasoned slices on toast or use to flavour pasta or rice. Dripping: This is the fat that drips from meat while it cooks. Beef dripping is the most popular. Brown beef or lamb in their own dripping and the flavour will intensify. Suet: This fat surrounds an animal's kidneys and is rarely found any more. It is a hard fat with a high melting point so great for deep-frying and making pastry.
Nobody shares it. This kind of sauce is a well-kept secret among those that know. Add the vinegar, flour, and red wine and reduce for 15 minutes keep reducing if required until the mixture starts to thicken. The best thing is to make beef dripping yourself.
James Whelan Butchers in Ireland won a prestigious award in the annual Guild of Fine Food awards in London not for some fancy cut of beef, or faddish food product. Their beef dripping product scooped the top spot and beat thousands of other entries.
Pat Whelan describes his product as a flavour enhancer. Flavour enhancers stay in fashion. You can use other beef body fat to render but it leaves some solids that are known as greaves. It is all beef fat, but it is quicker and cleaner to render the internal body fat than the muscle fat. Great article! Is it possible. Would I need to add liquid lecithin? Looks really interesting! Love to learn about different products and how they can be used in different dishes.
Thanks for sharing! I cooked roast potatoes in Beef dripping yesterday. They were the best roasties I have ever eaten. I eat a diet high in meat and have just started using tallow on my skin. Beautiful stuff. There is zero evidence that tallow is harmful for us, so I will continue to consume it. Great article. Thanks Sarah. Tallow is a natural product.
Now that the scare tactics and myths about the harmful effects of fat and saturated fat have been debunked, tallow will hopefully make a comeback. I read the information on how to use beef tallow, and I would like to receive up-dates on this food souse. You can also follow on social media. Wonderful information!
Thanks in advance. Any fat that has a higher melting point than your body temperature is going to congeal stubborn droplets in your organs and vascular system.
It should be immediately obvious why that presents a problem.
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