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Suet replacement

  • 13-04-2014 10:46pm
    #1
    ElleEm
    Closed Accounts Posts: 3,981 ✭✭✭


    I found a recipe for beef in beer with herby dumplings that I want to try out this week. The dumplings recipe calls for suet, but is there anything else I can use instead? I have never made dumplings before!


Comments

  • #2
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    ElleEm wrote: »
    I found a recipe for beef in beer with herby dumplings that I want to try out this week. The dumplings recipe calls for suet, but is there anything else I can use instead? I have never made dumplings before!

    freeze a block of butter and grate it into the flour. Suet is just fat, you can replace it with any other solid fat. You could even work some grated cheese in there too if you wanted.


  • #3
    ElleEm
    Closed Accounts Posts: 3,981 ✭✭✭ElleEm


    Seaneh wrote: »
    freeze a block of butter and grate it into the flour. Suet is just fat, you can replace it with any other solid fat. You could even work some grated cheese in there too if you wanted.

    Thanks a million. I thought I could use butter but wondered if it would work in dumplings.


  • #4
    the beer revolu
    Registered Users Posts: 16,756 ✭✭✭✭the beer revolu


    Suet melts at a higher temp than butter or lard that's what makes it special, not its flavour which is pretty neutral. So while any other fat will be similar, it won't be the same. Suet will give a lighter texture because it holds its form for longer in the cooking process giving bigger holes, if you know what I mean? Any proper butcher will give you suet given a bit of notice or there is a boxed version available in supermarkets but I haven't tried that. A lump of suet freezes very well and is much easier to grate or chop from frozen.

    I discovered suet only in the last year or so and I love a steamed suet crust now.


  • #5
    oscarBravo
    Technology & Internet Moderators Posts: 28,791 Mod ✭✭✭✭oscarBravo


    the beer revolu wrote: »
    ...there is a boxed version available in supermarkets but I haven't tried that.
    I use that for my stew dumplings, it's perfectly fine.


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