Talk:Suet

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Most particularly, suet is the fat which envelopes the kidneys of an ox. This is the form used in most food uses of suet, such as fruit pudding.

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Question: is beef dripping suet or tallow? -- John Fader 03:16, 26 Jan 2005 (UTC) Answer: NO. See reply. Dripping is just the fat that has "dripped" off the roast beef as you cook it.Robauz (talk) 10:33, 7 December 2007 (UTC)

Another Question: If room temperature is 21-23C, how is Suet solid at RoomTemp and still melts at 21C? Empty Book 21:10, 2 July 2006 (UTC) Answer: it is a bit like butter, the hotter it is the softer it is. but it doesn't suddenly turn to liquid at 22 degrees. Its big lumps of beef fat so much the same as that. Robauz (talk) 10:33, 7 December 2007 (UTC)

Butter is composed of more than one fat/oil, each with a different melting point, hence butter melts over a wider temperature range than 2 or 3°C (this is my assumption!). Having said that, it also appears to melt over a wider temperature range than it really does, as the whole piece of butter you’re melting doesn’t come to temperature all at once.

As far as suet goes (“the fat which envelopes the kidneys of an ox”) – suet is quite hard (certainly harder than butter) at room temperature. It is used by the body as “padding” for vital organs so is not liquid even at body temperature (about 39°C for a cow), so 21°C is a totally unrealistic melting point for it. —Preceding unsigned comment added by 122.105.3.152 (talk) 09:28, 17 February 2008 (UTC)

Suet is also another form of mold I've no idea what this means.

Whats the melting point? 21 or 45 degrees celsius? —Preceding unsigned comment added by 137.133.245.191 (talk) 19:06, 29 January 2008 (UTC)