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suet
Posted: Sun Aug 16, 2009 8:52 pm
by richard p
does anyone know why a packet of shredded suet is 85% suet with 15% flour?
no wonder my dumplings aint the same as they used to be
i looked at the atora website.. guess what, they now make a light low fat version with 25% less fat.....
someone stop the roller coaster , i want to get off
Re: suet
Posted: Sun Aug 16, 2009 10:55 pm
by Tigger
Whatever you do, don't buy the palm oil vegetarian option as it's even higher in saturated fat. The other vegetarian oil based one is better. If you're not vegetarian and you don't eat dumplings every week, stick to suet from your butcher.
Re: suet
Posted: Sun Aug 16, 2009 11:16 pm
by macmac
suet pastry a joy - if you don't break your teeth.
I do a mean sausage pastie with bacon and mushroom in suet pastry 1/2 fat full fat any fat it's all good. just sweat onions,garlic and mushrooms add to crisply fried bacon sausagemeat and anything else available encase in suet pasty- bake yum
Re: suet
Posted: Sun Aug 30, 2009 4:56 pm
by Primrose
Well, I've always noticed a lot of flour in the packet but assumed it was there to dust the suet pellets and stop them getting sticky! In colder weather I always keep a packet of this stuff handy for feeding the birds and turn the pcket out into a polythene lidded container. Sometimes there almost seems to be as much flour as suet !