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Home Cooking 51

Really about suet. . . .in honor of Dickens and "Doctor Who" and Brit Coms and of course, that Harry Potter guy

jenn | Nov 30, 201007:32 AM

okay so this year we have watched way way too many episodes of Doctor Who [if you don't know, now is not the time for me to explain] and our usual dose of British comedies on PBS and gotten all re-excited over Harry Potter and now we want a real traditional British/English Christmas to go with our usual Christmas goose.

Which, of course, means Christmas pudding and mince meat pies.

Which leads to suet.

All my recipes talk about something called "shredded suet." Some cookbook authors talk about the tedious nature of shredding suet. Some say its okay to buy it "pre-shredded" and some say the ghost of Christmas past will blast your house with a death ray if you so much as consider using packaged pre-shredded suet plus your mincemeat and pud will taste nasty.

Now I have the suet--3 lbs of nice stuff from a happy cow from my farmers market. What I don't have is a clue about what is meant by shredded suet. I thought I did but really, I'm befuddled.

Do you render it first and then cut up the rendered stuff into tiny bits? Or does rendering first destroy the suets ability to do its suety thing in your pudding?

Please don't tell me to google as I tried and was left even more confused because all the sites that seem to talk about shredded suet are directed at Brits and residents of the former Empire and they already know what is meant by shredded suet.


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