Butter Lard

Butter Lard

Butter lard is particularly suitable for frying, as it can be heated to a high temperature without burning. The pores of the meat close up quickly when it is fried and the meat remains juicy. Since water and milk protein are almost completely removed from the butter, the lard does not splash when fried. The fine butter aroma is also retained. Butter lard has a very long shelf life in the refrigerator.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
897 kcal
0 g
0 g
99 g
Fat

Recipes with Butter Lard

Almond Stollen
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Asparagus with veal schnitzel
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Aubergines Beef Goulash
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Back fish with mustard sauce
Back fish with mustard sauce is prepared in an almond crust. Pell potatoes boil. ...

(C)opyright by Marions Kochbuch