Mincemeat

ash_scotland88 · 13 Dec 2013 at 22:44

I made some homemade mincemeat today. The problem is the suet has reset and turned white in the jars, doesn't look that appetising.

Is there anyway I can fix this? Does it really matter?

I know the recipe asked for 175g and I used the 200g pack but other ingrediants where over slightly too. Would the extra 25g really cause this problem or has something else gone wrong?

Thanks for any help.

Haircut · 13 Dec 2013 at 22:52

That's what happens. Once it's cooked in some mince pies it will be fine.

ash_scotland88 · 13 Dec 2013 at 23:04

Thanks,

I just wasn't sure. I'm guessing something else I could have done was to let it cool fully before jarring it, so it solidified in the cooking bowl. That way I could have stirred it all up and had the fat mixed togeather.

Haircut · 13 Dec 2013 at 23:14

Do you mean it's all set in a big lump?
From your wording in the OP I assumed you just meant that it had turned white again once set?

You can stir it whilst cooling to prevent the big lumps, but still that shouldn't affect it too much once it's in the pies, just make sure that you don't get any massive lumps of fat in any individual pie.

Glaucus · 13 Dec 2013 at 23:45

"Reset" ???? It doesn't change o its cooked, before its jared it looks like white mincemeat, when its jared it looks like white mince meat. When it's cooked it tastes lovely, don't use the fake stuff.

ash_scotland88 · 16 Dec 2013 at 21:04

Sorry guys.
Once spooned into the jars it cooled down and the liquid (guessing the suet) has turned white and solidified.

When I go to bake the pies I'll decant the jars into a bowl and mix it all up.