That’s quite a Wikipedia rabbit hole.
Comment on Daily Discussion Thread: Monday, 3 February 2025
MeanElevator@aussie.zone 1 week ago
Got a box of Shwarma seasoning to marinade some chicken in. The recipe calls for the addition of ‘suet’. Having none available, surely the final product won’t be that much different.
useless_modern_god@aussie.zone 1 week ago
Catfish@aussie.zone 1 week ago
Suet can make a huge difference to a dish. The pastry is like nothing else. Sadly last time I wanted some it proved very difficult to source. Some of the so called butchers even asked me what it was. Utterly disgraceful!
TheWitchofThornbury@aussie.zone 1 week ago
Fully second this. Make friends with a good macelleria - or order it online. I agree that NOTHING compares to suet in a dish that calls for it.
CEOofmyhouse56@aussie.zone 1 week ago
Suet in this day and age. Very strange.
TheWitchofThornbury@aussie.zone 1 week ago
Not strange. It’s just all you degenerate modern generations got no understanding of how to deal with it and what it’s good for. Which is a lot. The best and fluffiest puddings and crispy pastry is just the start.
CEOofmyhouse56@aussie.zone 1 week ago
It is strange to put saturated fat into a shawarma.
Sure it was normal to add it into puddings, desserts and pastries 60 years ago when ounces and pounds were used in recipes.
Catfish@aussie.zone 1 week ago
60 years? I’m using cookbooks from more like 1500. I’ve not tried camel hump myself, but imagine anyone suggesting margarine instead wouldn’t get a great reception.
TheWitchofThornbury@aussie.zone 1 week ago
If you haven’t got any, use about 3/4 the stated quantity of pork lard - colesworth has this in their butter section. It’s not the same but will do the job.
Suet has a particular melting point and makes a huge difference to a dish. You can sometimes find it at Vic market, but it’s a bit of a gamble. It’s a real bugger to prepare particularly in hot weather. If you find any, get at least a kilo, prepare it, and freeze in 250g bags for future use.
Ask me how to prepare it when the time comes. I’m an expert as I just looooove proper suet crust pastry and puddings.