Suet

Filed in archive Ingredient Spotlight on January 19, 2007

No, it's not just for wild birds. Suet was traditionally used as the fat component in baked goods, around the 17th-19th centuries. It has since fallen into disfavor, especially after the dangers associated with saturated fats were discovered and revealed to the world. However, as with all things, when used in moderation, it poses no more danger than any of the hundreds of products on the bakery and grocery shelves that use butter, or worse, vegetable shortenings that contain trans-fats. Last year was my first year cooking/baking with it, and our pudding was unbelievably moist and rich, as was the crust that I used for making a mini- just for me. Not something that I would eat on a regular basis. But once or twice a year, I think, is forgivable. If you know how to control portions, it won't be the type of eating that will fill you regret either, I promise:).