Talk:Suet

Clarification
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. — Preceding unsigned comment added by Retype enwiki (talk • contribs) 02:52, 2004 August 3 (UTC)

Question
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
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)

Mold?
Suet is also another form of mold — Preceding unsigned comment added by 70.128.127.42 (talk) 23:34, 2006 December 10 (UTC)


 * I've no idea what this means. — Preceding unsigned comment added by Robauz (talk • contribs) 10:33, 2007 December 7 (UTC)

Melting Point
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)


 * 1,200 kJ ?


 *  Typically the energy requirement is in the region of 1,200-1,400 kJ per day for sledge hauling or dog-sled travelling 
 * That's about 285 kcal, barely enough for an adult cat at home. 5,000-6,000 kcal is closer. . Editing accordingly. arielCo 21:02, 8 January 2012 (UTC) — Preceding unsigned comment added by Arielco (talk • contribs)


 * The 2nd cited source for the energy requirements literally says that 5000-6000 calories are NOT required and that 3000-4000 is closer to accurate, based on their studies. Can this be corrected in the article? — Preceding unsigned comment added by 67.183.21.157 (talk) 07:51, 10 November 2014 (UTC)


 * That chart at the bottom of the article (and at the bottom of other fat-related articles) is fabulous. Would someone kindly add coconut oil and palm oil? Both have become quite popular lately. 38.115.185.3 (talk) 16:08, 19 October 2012 (UTC)Fatso


 * Yes please. I want a 'cooking fats' article, with melt and soften points for all cooking fats. — Preceding unsigned comment added by 124.187.243.156 (talk) 00:59, 28 January 2022 (UTC)

Trade: Century of Suet?
This section reads very superfluous. The "Viceroyalty of Peru" seems really forcibly shoehorned into this article....Probablynoteworthy (talk) 05:37, 27 February 2017 (UTC)

Vegetarian Suet
Personally, i think the fact that there is a vegetarian version of it is notable and should be included in this article, another user disagrees- would like to get others input Sethie (talk) 07:24, 3 December 2019 (UTC)