this post was submitted on 02 Feb 2025
16 points (94.4% liked)
Melbourne
1961 readers
43 users here now
This community is a place created for the people of Melbourne and Victoria. We are a positive, welcoming and inclusive community. We might not agree about everything, but we always strive to stay civil and respectful.
The focus of our discussions is based around things that affect Victoria, but we are also free to discuss our local perspective on wider issues. Or head to the regular Daily Random Discussion thread to talk about anything.
Ongoing discussions, FAQs & Resources (still under construction)
Adoption Certificate for Nellie, the Daily Thread numbat (with thanks to @Catfish)
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
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.
That’s quite a Wikipedia rabbit hole.
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.
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!
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.
Suet in this day and age. Very strange.
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.
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.
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.