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  • Vegetable suet?

    I plan on making my mincemeat when I actually get organised enough to have all the ingredients to hand. Two of the people who have requested a jar are vegetarian.
    Just a query for anybody who has used vegetable suet. Is there any noticable difference in texture and/or taste compared to regular suet? If there is I'll make a seperate lot for them. If not I'll use the vegetable one for the whole batch.

  • #2
    None whatsoever. I keep both in my fridge. I ran out of beef suet last week and made the dumplings for my stew with the veggie suet. They were lovely.
    "I prefer rogues to imbeciles as they sometimes take a rest" (Alexander Dumas)
    "It is neccessary to have wished for death in order to know how good it is to live" (also Alexandre Dumas)
    Oxfordshire

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    • #3
      Ok. Veggie suet it is when I get some mixed peel. ( the only thing I am lacking).

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      • #4
        Whwn needed,i only ever have the veggi 1,no difference at all.
        sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these

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        • #5
          wouldn't veggie suet have a lot of palm oil in it these days which can be problematic for the environment - but same might go for beef suet as well.

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          • #6
            There are a few companies that make palm oil free suet - https://www.ethicalconsumer.org/ethi...christmas-food

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            • #7
              I use butter

              And Mary Berry's recipe. Keeps brilliantly well because it is simmered for 10 minutes before jarring, and tastes fabulous.

              http://www.maryberry.co.uk/recipes/c...cial-mincemeat
              Location - Leicestershire - Chisit-land
              Endless wonder.

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              • #8
                I actually made the Mary Berry recipe one year and didn't like the taste or texture. I think it was the cranberries and almonds.
                I just stick with an old recipe now (apart from thinking of updating with vegetable suet this year).
                It won't last long enough to go off and I 'm sure the alcohol will ensure it keeps long enough.
                Last edited by greenishfing; 19-11-2019, 11:32 AM. Reason: Spelling

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                • #9
                  I cheat with my mincemeat. I don't make it from scratch. I buy a supermarket own brand and add some chopped apple and cheapo brandy a few weeks before I need it.
                  "I prefer rogues to imbeciles as they sometimes take a rest" (Alexander Dumas)
                  "It is neccessary to have wished for death in order to know how good it is to live" (also Alexandre Dumas)
                  Oxfordshire

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                  • #10
                    Well I have just made mine (with vegetable suet). These days all the "celebrity" chefs seem to have their own recipe. I have tried a few. The Hairy Bikers was the worst for me. I think I am just a traditionalist really. The only addition I usually make to the recipe I use is extra brandy!

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                    • #11
                      Originally posted by greenishfing View Post
                      I actually made the Mary Berry recipe one year and didn't like the taste or texture. I think it was the cranberries and almonds.
                      I just stick with an old recipe now (apart from thinking of updating with vegetable suet this year).
                      It won't last long enough to go off and I 'm sure the alcohol will ensure it keeps long enough.
                      I don't like cranberries. Or mixed peel. I just substitute extra sultanas/raisins/currants, whatever I have most of. I do like the almonds in it though. And I use caster sugar, not muscavado. Hmm, perhaps I should have said I use MB's recipe as a starting point, to get the proportions right.....
                      Location - Leicestershire - Chisit-land
                      Endless wonder.

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