Butter Lard

Butter Lard

For roasting meat I use butter lard. You can also prepare clarified butter as an alternative and use the firm layer that settles after cooling. Butter lard can be heated high, the pores of the meat close quickly during frying and the meat remains juicy. In addition, the butter taste is more pleasant, than from cheap frying fat. Just when the gravy is to be dissolved afterwards to use it as a sauce. However, with some cabbage dishes I use lard, because the taste gives the dishes the typical taste. Of course I also use frying fat for deep-frying.

All data per 100 g:
897 kcal
0 g
0 g
99 g

Recipes with Butter Lard

Almond Stollen
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Alsatian Potato Casserole
Alsatian Potato Casserole is prepared with new potatoes. Cut the potatoes into thin slices. ...
Alsatian Schnitzel
Alsatian Schnitzel is topped with onions and bacon and baked in the oven with spicy cheese. Preheat baking oven to 175° C. ...
Apple Pie Apple Cake
Apple Pie Apple Cake This Apple Pie Apple Cake recipe I got from America. If you don't have a pie pan (22 cm diameter), you can also bake the Apple Pie Apple Cake in a quiche pan or springform pan. ...
Asian Fish Curry
Asian Fish Curry For Asian fish curry red perch fillet cut into pieces. Sprinkle with 1 tablespoon lemon juice. ...
Asparagus with schnitzel
Asparagus with schnitzel is baked in the oven. Peel the asparagus, place in a pot and cover with water. ...
Asparagus with veal schnitzel
Asparagus with veal schnitzel For asparagus with veal escalope best use fresh German asparagus. I bought foreign asparagus time before the beginning of the asparagus unfortunately and the heads changed after cooking strongly. ...
Aubergines Beef Goulash
Aubergines Beef Goulash Aubergine beef goulash is stewed in a strong red wine sauce. The aubergines give the sauce a special aroma. ...
Back fish with mustard sauce
Back fish with mustard sauce is prepared in an almond crust. Pell potatoes boil. ...

(C)opyright by Marions Kochbuch