Is here a good substitute for suet ?!
Answers: I am in russia and they dont do suet and I miss my steamed puds etc.
suet n. почечное или нутряное сало
Quote from link below:
If you're making a traditional steamed pudding, especially a plum pudding, the answer is "no, there is no substitute for suet." Bet you didn't expect that answer, did you?
Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet.
Because suet has a high melting point, it serves as a place-holder in puddings and crusts when the dough has begun to set, and long after other fats would have melted. As a result, the structure of the pudding is already defined by the time the suet melts, leaving thousands of tiny air holes that give the pudding a light and smooth texture. Additionally, suet, which does not have any meaty taste, imparts a rich flavor. The substitution of butter or shortening, especially in a steamed pudding, simply creates a dish that is heavy and greasy.
Needless to say, very few people cook with suet these days, and most run screaming from any recipe that even mentions the stuff. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening — which also has a relatively high melting point — for suet in most recipes and few people will notice.
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I discover from other references, however, that the Ukraine uses suet (salo) in a number of traditional recipes. Perhaps if you find a Ukranian restaurant, they will lead you to a source of suet.
Use old fashioned lard - I'm sure they'll have that - just means more blending in for you is all.
There is a vegetarian suet - any shopping area where you live which caters for vegetarians?
You can get a vegetarian version of suet,but if you can't get that in Russia, try using solid vegetable oil
No really, but you could try freezing lard and once frozen grate it and use the same weight as suet.
Most people abroad do not know what suet is.
It is the fat from around the kidneys of cows shreded and rolled in flour.
Don't tell me there are no cows in Russia.
Go see the Russian butcher and tell what you want to make your puds.