I've heard a lot of people make tallow with it, but I'm interested in cooking with it.
Based on a bit of research a common use is part of a meat pie filling. However, I'm looking for an alternative to seed oils for sauteing. Butter is an obvious choice but it can be easy to burn and I've heard the rendered fat of suet has a high smoke point.
Does anyone have experience using beef suet this way? I was using bacon fat previously but was getting complaints about the whole house reeking of bacon afterwards, and I-ve also heard suet has a milder taste and aroma.
I noticed a local market has suet here and I'd like to try cooking with it, but haven't found much information about using it to sautee.
I've heard a lot of people make tallow with it, but I'm interested in cooking with it.
Based on a bit of research a common use is part of a meat pie filling. However, I'm looking for an alternative to seed oils for sauteing. Butter is an obvious choice but it can be easy to burn and I've heard the rendered fat of suet has a high smoke point.
Does anyone have experience using beef suet this way? I was using bacon fat previously but was getting complaints about the whole house reeking of bacon afterwards, and I-ve also heard suet has a milder taste and aroma.
I noticed a local market has suet here and I'd like to try cooking with it, but haven't found much information about using it to sautee.
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