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Home Cooking

Grating suet

jammy | Dec 11, 201212:14 PM    

It has probably been done, but I had a forehead-slapping moment today. I had just unwrapped the suet for the mincemeat and Christmas pudding and was dreading grating it. It has always been the most time-consuming, messy, knuckle-bust on the box grater part of holiday baking. BTW, whizzing it in a food processor just makes it clump up. Well, at least it did for me.

So, here I was, staring at the mass of frozen whiteness, thinking "There must be an easier way. I'd never grate a hard cheese, like parmesan, with a box grater".

SMACK!<-----That's was the moment. Boy, do I feel dumb for not clueing in for SO MANY YEARS!!!

The parmesan grater came out, the suet went in, and lickety-split I had finished in a few minutes what used to constitute about an hour of sore, frozen fingers.

If you already knew about this trick, I salute you. If not, save yourself and give it a whirl.

CHEERS!

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