Not that I was in line, hollering and banging my fork on the table to begin with… Link below. If you are in Texas, try a mexican market. A lot of the ingredients used n traditional Scots recipes are the same ones used in traditional mexican recipes. You can also buy pre-packaged suet on-line, but you have to be careful about how much flour you use in your recipes because the pre-packaged stuff has flour added to stablize it.
Same texture but still a bit gross to look at. Any hard beef fat works. But i love clootie dumplings. But I may give a new Mexican meat market a look see. My butcher? Do I look like Alice? Do you have a higher-end Supermarket? Some of them will be able to get you leaf lard. Hopefully the place has gotten a bit more progressive since then.
The spanish word of suet is sebo. You might still have to ask the butch at a mexican market, but if you ask for sebo, they will know what you want. The suet in Brittish cooking makes the finished product lighter than most American fat-rich backed goods. They usually boil it rather than baking it and the suet has a higher melting point so rather than blending in with the batter right at the beginning of the cooking process, the suet sort of melts into it after it has already set.
They usually end up with a texture similar to an english muffin. I have used suet from the supermarket for years—I usually ring the service bell a few days before I want it and ask the butcher to put aside a couple of pounds. I do not use the bird suet already packaged because the butchers are not as careful with that— it is supposedly NOT for human consumption.
Once I get it home, I freeze the suet, after cutting out any scraps of meat, or connecting tissues. Freezing makes it so much easier to grate. Ordinary suet does take a little longer to melt compared to kidney suet, it is that much harder and not so brittle or flakey. The only time I asked our specialty organic butcher to get me kidney suet, he forgot and put me in a real bind for my home-made Christmas puddings—a Brit who knows from suet!!
This led to a confusing, Who's-On-First-esque exchange between myself and some poor stocker at Sainsbury's as I searched for "shortening," and we ended up exchanging descriptions " But it's the same!
We're really all one people, united in baking! Which I To break down the consistency and form a And then kind of mashed in the flour? I think I tried cutting in the dry ingredients with a knife as usual but I don't even remember what it tasted like TBH it's possible I gave up and made a butter-only crust, actually but That was my cross-cultural suet experience.
TL;DR: Nope. We don't use suet for baking in the U. I knew suet was beef fat, but not that specific form of fat. I have on occasion gone out of my way to buy leaf lard the equivalent of suet from pigs because it makes an outstanding pie crust, but it is also not easy to come by. Neither of these are common baking ingredients in the US. I definitely use suet to make Cornish pasties, which I make But I won't substitute any other ingredient.
I suppose I could use lard but it would probably be pretty weird in a pasty, which has a beef filling. Although now I want to get suet and compare. I'm a mildly competent cook and baker and can nth that suet is not really a thing in the USA. Although if you say "dumplings", many Americans may immediately think of thin wrappers filled with deliciousness - a la - but I know you meant dumplings more like this Oh, the differences in food and what we call food.
Mom made suet pudding a few times when we were kids, but I remember that she had to really hunt for suet that wasn't part of a bird feeder product. I think she may have eventually gotten it from a farmer acquaintance. And yes, as a prolific pie baker I can attest that lard crusts are better than vegetable shortening crusts. But as a vegetarian, it's worth the sacrifice in quality to me. While not non-existent, I would say that most Americans are familiar with Asian-style dumplings, not the "chunks of dough" style I think of that as mostly for people with Mitteleuropaischer roots.
I don't think suet would be terribly helpful in making the wrappers. It isn't all that common in the "jumbomart" type stores in Canada but you can buy it. If you ask the butcher they usually can dig some up for you. My small local store with a large meat department catering to many Eastern European communities definitely sells it but generally they only display it seasonally.
I've found it frozen as well. I think of "chicken and dumplings" as a fairly classic American dish, but I was talking about dumplings with my husband the other day prompted by the GBBO episode where they make those Viennese steamed sweet rolls and he had never heard of such a thing. We're both from New England but I've also lived in the Southeast - maybe that's where I became aware of them?
Anyway, I would assume that such dumplings for chicken stew would be made with lard in the most-traditional households, vegetable shortening in the next-most-traditional, or butter in my house. My family has always made chicken and dumplings and we use Crisco for the fat.
It's unusual in Canada as well, if that helps I bought mine at Superstore at Christmastime! Anyhow, as a lot of us have British ancestors, the older generation, I think, or more traditional enclaves still use it at Christmas. I was in Cape Breton this Christmas and when I went to buy mincemeat for the requested pie, you could choose between mincemeat with suet, and vegetarian mincemeat without. I'm not positive but I think it was actually President's Choice brand.
Anyhow, the one with suet was sold out. Americans typically no longer even eat lard, which is processed from pork or beef fat. I learned to make dumplings from my ex- and still do them occasionally. If I needed suet, I'd ask the butcher at a large grocery store. On the dumpling question I'd only think of the floury balls in chicken and dumplings if you explicitly mentioned them in the context of that dish -- otherwise when just plain "dumplings" are mentioned I think of something that has a filling inside a thin wrapper.
I also think of dumplings in the "chicken and dumplings" context as a Southern thing, though I have no idea if that's accurate. No and in fact I bought a 5 lb block of suet from my fancy meat CSA with ambitious plans for Christmas pudding and now it's stuck in my freezer. I've been meaning to post an Ask about it.
Now I know what I'm giving for quonsmas. So we wound up with a rotting lump of suet on the bird feeder until we got a heavy rain.
Yeah, many Canadians look for suet at Christmas time, and it's also easy to find in Chinese markets e. Everyone knows that we Brits are true dog lovers and we know that it may not be that easy for you to get hold of the food you know that your dog loves. Use www. If your dog prefers dry kibble then we can send that too! If your dog is a real British Bulldog who likes his UK treats then buy him a box of Bonio Originals or, our dog's favourite, the much loved Pedigree Schmackos.
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Your Currency:. Filter By:. As described in Wikipedia: " Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. Atora is a British brand of shredded suet which is the hard fat around the kidneys, primarily used in the production of pastry and dumplings.
Atora only uses suet from cattle and sheep. Atora also now available in a vegetable fat-based version labeled "vegetable suet ". Vegetable suet is a solid looking white fat made from refined vegetable oil. Vegetable suet is a non-meat vegetarian version of beef suet.
Vegetable suet can be substituted in any recipe that calls for regular suet but of course will provide a different flavor. The real difference can seen during and following the rendering process. Suet , as opposed to muscle fat , contains a higher level of a triglyceride known as glyceryl tristearate, otherwise known as stearin. The result is that suet has a higher melting point and congealing point than regular fat. Beef Suet. Atora Shredded Beef Suet g - Walmart.
If you can 't find suet then we have found that grated vegetable shortening such as Trex, Crisco or Copha is a good substitute. To grate the shortening firstly freeze a stick or block of it until firm but not solid this usually takes about 30 minutes. Suet Bird Seed - Walmart. So if you didn't want to use suet in your Christmas pudding , an equal weight of butter , initially, seemed to me like a potential substitute. They note suet is used primarily in steamed puddings because it has a higher melting point than butter.
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