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Shredded suet: Difference between revisions
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|title=Shredded suet: Cooking Wiki | |title=Shredded suet: Cooking Wiki | ||
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|keywords= | |keywords=#shreddedsuet #beef #portionsperpersonlookup #clarifying #fat #clarified #storecupboarditems | ||
|hashtagrev=12032020 | |||
|description=Suet (clarified beef fat, taken from around the kidneys) had one of its first mentions in a recipe of 1617 as a key ingredient for ' | |description=Suet (clarified beef fat, taken from around the kidneys) had one of its first mentions in a recipe of 1617 as a key ingredient for ' | ||
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[[Image:Atora suet.jpg|thumb|300px|right|Atora suet logo]] | [[Image:Atora suet.jpg|thumb|300px|right|Atora suet logo]] | ||
[[Image: | [[Image:X1112b52.jpg|thumb|300px|right|Raw suet (the fat from around the kidneys of a calf)]] | ||
[[Image:Atora_shredded_suet.jpg|thumb|300px|right|Atora shredded suet]] | [[Image:Atora_shredded_suet.jpg|thumb|300px|right|Atora shredded suet]] | ||
'''Suet''' ([[clarified]] [[beef]] [[fat]], taken from around the kidneys) had one of its first mentions in a recipe of 1617 as a key ingredient for 'Cambridge pudding' served to students at that university. At this time, suet was time consuming to use and prepare, and involved removing the fat from beef, [[clarifying]] it over heat, and chopping it ready for use. | '''Suet''' ([[clarified]] [[beef]] [[fat]], taken from around the kidneys) had one of its first mentions in a recipe of 1617 as a key ingredient for 'Cambridge pudding' served to students at that university. At this time, suet was time consuming to use and prepare, and involved removing the fat from beef, [[clarifying]] it over heat, and chopping it ready for use. | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||
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