[Sca-cooks] Suet (Was Introductions..)

[Vladimir Armbruster]

*chuckles*

I actually have no problem using Pork Suet, Beef Suet, Heck, i'd even try
human suet if I could get it legally. (Provided I knew the diet of the
deceased).  I was just asking because I couldn't imagine what it would be.

So tell me m'lords and ladies, what *DOES* happen to suet when cooked, and
what is its purpose in a dish?  I have to admit that while it doesn't sound
appetizing, neither does raw flour so thats not necessarily an indication.


----- Original Message ----- 
From: "Volker Bach" <carlton_bach at yahoo.de>
To: <mooncat at in-tch.com>; "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, June 15, 2005 1:10 AM
Subject: Re: [Sca-cooks] Introductions.. And Meat Pies


> Am Mittwoch, 15. Juni 2005 02:54 schrieb Sue Clemenger:
> > Vegetarian suet, huh? I wonder how that would work as the fat for
> > sausages.  At our next local event, there's a bake sale fundraiser (to
> > raise money to purchase loaner armor), and if I can work it out, I
> > thought to offer sausages, with 1 minor stumbling block being a few
> > people in the barony who don't/won't do pork...
>
> Could you get away with beef or mutton fat? I used beef fat on one
occasion
> and that worked reasonably well. Haven't tried mutton yet, but want to -
it
> is one of those things that are ever harder to get, but must have been
> nauseatingly common for many people in period.
>
> Giano
>
>
>
>
>
>
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