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Home | Cooktionary | Sabayon
12
Mar
2009
Sabayon
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Sabayon - [sah-bah-YAWN] French for "Zabaglione."   Suet - [SOO-iht] is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. Suet has a melting point of between 45° and 50°C. (113° and 122°F.), and congeals between 37° and 40°C. (98.6° and 104°F).

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