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 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is to make tallow, although it is also used as an ingred… WebJan 26, 2008 · 1. a good size skillet with lid. 2. a large spoon. 3. a butcher knife. 4. a big bowl. 5. a bread pan or cup cake tin. This is one time you don't have to grease or flour the pan. 6. metal strainer (optional) 7. waxed paper and a plastic storage bag. Get the fat out of the freezer, and with the butcher knife, cut it up.
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