Oh pshaw, on Wed 27 Dec 2006 09:57:55a, meant to say...

> I couldn't find a supermarket that sells suet for plum pudding! (Or
> birds, for that matter.) They offered me chunks of beef fat for free,
> but I was afraid I'd be up all night cutting it into tiny pieces and
> the pudding still might not steam properly, so I used the other recipe
> in the Joy of Cooking that only takes about an hour to make - and no
> suet. Since I still have the fat, IS there any way to "make" it into
> suet? Or should I just put it in an onion bag and hang it for the
> birds? Thanks.
>
> Lenona.

Put it through an old fashioned food grinder.

I couldn't find a supermarket that sells suet for plum pudding! (Or
birds, for that matter.) They offered me chunks of beef fat for free,
but I was afraid I'd be up all night cutting it into tiny pieces and
the pudding still might not steam properly, so I used the other recipe
in the Joy of Cooking that only takes about an hour to make - and no
suet. Since I still have the fat, IS there any way to "make" it into
suet? Or should I just put it in an onion bag and hang it for the
birds? Thanks.

Lenona.

wrote:
> I couldn't find a supermarket that sells suet for plum pudding! (Or
> birds, for that matter.) They offered me chunks of beef fat for free,
> but I was afraid I'd be up all night cutting it into tiny pieces and
> the pudding still might not steam properly, so I used the other recipe
> in the Joy of Cooking that only takes about an hour to make - and no
> suet. Since I still have the fat, IS there any way to "make" it into
> suet? Or should I just put it in an onion bag and hang it for the
> birds?

You can't make suet. Those chunks of beef fat is not suet, nor will it
substitute. A lot of stupidmarket meat departments do carry it,
especially around Christmas, and most any meat department will order it
for you if you give enough advance notice.

suet [SOO-iht]
Found in beef, sheep and other animals, suet is the solid white fat
found around the kidneys and loins. Many British recipes call for it to
lend richness to pastries, puddings, stuffings and mincemeats.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst

In article .com>,
says...
> I couldn't find a supermarket that sells suet for plum pudding! (Or
> birds, for that matter.) They offered me chunks of beef fat for free,
> but I was afraid I'd be up all night cutting it into tiny pieces and
> the pudding still might not steam properly, so I used the other recipe
> in the Joy of Cooking that only takes about an hour to make - and no
> suet. Since I still have the fat, IS there any way to "make" it into
> suet? Or should I just put it in an onion bag and hang it for the
> birds? Thanks.
>
> Lenona.
>
If you're going to give it to the birds, I would cover the fat with
plain water, heat it at a slow boil for an hour or so, then chill it.
Remove the layer of solidified fat from the surface, and put that into
your onion bag. Unless it's quite cold where you are, it will keep
longer that way than if you just put the raw fat out.

Bob

In article >,
Plebe > wrote:

> Oh pshaw, on Wed 27 Dec 2006 09:57:55a, meant to say...
>
> > I couldn't find a supermarket that sells suet for plum pudding! (Or
> > birds, for that matter.) They offered me chunks of beef fat for free,
> > but I was afraid I'd be up all night cutting it into tiny pieces and
> > the pudding still might not steam properly, so I used the other recipe
> > in the Joy of Cooking that only takes about an hour to make - and no
> > suet. Since I still have the fat, IS there any way to "make" it into
> > suet? Or should I just put it in an onion bag and hang it for the
> > birds? Thanks.
> >
> > Lenona.
>
> Put it through an old fashioned food grinder.

Won't work. Suet is the flaky fat from around the kidneys. Other beef
fat doesn't taste the same. I'd put it out for the birds.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Suet is different than fat. It is found around the kidneys and is kind of a
crumbly texture. You have to find an old butcher who really knows what suet
is or ask specifically for it. I've got an old family recipe for steamed
carrot pudding that calls for suet. If you use fat, you'll just end up with
a gloppy mess. Jane


> wrote in message
oups.com...
>I couldn't find a supermarket that sells suet for plum pudding! (Or
> birds, for that matter.) They offered me chunks of beef fat for free,
> but I was afraid I'd be up all night cutting it into tiny pieces and
> the pudding still might not steam properly, so I used the other recipe
> in the Joy of Cooking that only takes about an hour to make - and no
> suet. Since I still have the fat, IS there any way to "make" it into
> suet? Or should I just put it in an onion bag and hang it for the
> birds? Thanks.
>
> Lenona.
>

janerene wrote:
> Suet is different than fat. It is found around the kidneys and is kind of a
> crumbly texture. You have to find an old butcher who really knows what suet
> is or ask specifically for it. I've got an old family recipe for steamed
> carrot pudding that calls for suet. If you use fat, you'll just end up with
> a gloppy mess. Jane

Just as a quick note, I've used suet before, for mici, Romanian
burgers. Suet is fat, but just a different type of fat that's harder.
However, I got it for free from a local butcher, because no one usually
buys it. Try not to pay too much for it.

- Scott