On Jul 25, 12:51 pm, Steve Y > wrote:
> I use suet when I can find it as an ingredient but have never actually
> used it for frying , does it really work ?

Yes, it works, but there was some effort involved (I've only done it a
couple of times). First you have to find a butcher who has it (it's
also sometimes called beef tallow), then you have to render it over
medium heat, then strain through layers of cheesecloth. Throw the
solid strained bits out for the birds. Once rendered, it can be
frozen and kept for at least a month if not longer.

I used it once for fries and once for fried onion rings. The onion
rings were fantastic. -aem