SC - The great Christmas pudding experiment. And quinces! [Partial OOP]
Elysant at aol.com
Elysant at aol.com
Fri Dec 10 20:17:38 PST 1999
- -Poster: <Elysant at aol.com>
> Mince your suet instead of grating it. :-)
>Ok, stup...er, new cook question. What exactly do you mean by "mince"? I
>assume you mean cut up small. How small? What exactly is a "mincer" and what
>does it look like? I may have seen one without realizing what it was or what
it was
>for.
Hello Stefan.
Sorry to confuse you.... I learned about suet puddings in Britain, and
automatically associated the British term "mince" and "mincer" with suet
rather than the term that would be more generally known.
I mean that you'd put the suet through a meat grinder ;-), that silvery metal
kind of thingy that you clamp to the table, which has a handle to turn as you
process the meat or suet through it... or use a grinder attachment for an
electric mixer. :-)
The texture isn't too fine. The suet just looks like a white crumblier
version of the texture of ground (or minced) beef.
Hope that unconfused things now :-)
Elysant
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list