No suet for dumplings ... thinking of using lard or margarine ... do you reckon that would work?!
Answers:
I would use margarine and they should be fineWww@FoodAQ@Com
a shortening like crisco will work!.!. I"ve tried margarine!. The water content seems to be a bit on the high side and you don't get great results!.
You can, if you go to the supermarket even in the US and go to a meat counter, ask them to make you some shredded suet!. I've done that on occasion and they've done it quite readily for nothing!.Www@FoodAQ@Com
You can, if you go to the supermarket even in the US and go to a meat counter, ask them to make you some shredded suet!. I've done that on occasion and they've done it quite readily for nothing!.Www@FoodAQ@Com
Yes Margarine or Lard are fine, or half of each but as said by others block Margarine not Tub, if you then put in oven and bake instead of boiling on top of stew you get a cobbler (A bit like a scone with crispy top) I do this for a change now and then!.Www@FoodAQ@Com
yes i always have done as I am not fond of Suet pastry!.try to use as little water as you can when mixing asit gets plenty of fluid from the soup or whateverWww@FoodAQ@Com
Most everyone has said the same thing;
Stick margerine (not tub; it contains too much water), butter, lard, crisco are all fine to substitute for suet in your dumplings!.
CheersWww@FoodAQ@Com
Stick margerine (not tub; it contains too much water), butter, lard, crisco are all fine to substitute for suet in your dumplings!.
CheersWww@FoodAQ@Com
Margarine does the job!. The dumplings are lighter and tend not to stick together so well!.Www@FoodAQ@Com
Ive never tried it myself,But im sure margarine would do the job!.Www@FoodAQ@Com
If it was me I would use margarine, but I will leave it up to you!.Www@FoodAQ@Com
I would use Lard or Dripping it's very similar for this jobWww@FoodAQ@Com
I always use lard, rub in well with flour!. Www@FoodAQ@Com
lard will work fine, just make sure you rub it in wellWww@FoodAQ@Com