Ingredients (english)

Fat

Fat is mainly used for frying or deep-frying. Small quantities of goose lard or pig lard can be used as flavour carriers for braising dishes or green cabbage. Butter lard is finer in taste and can also be heated to a high temperature. Butter or margarine can be used for baking. Various types of oil are suitable for frying or for salads.

Avocado Oil
Avocado Oil is a dark green vegetable oil that tastes slightly like avocado and has a very fine, slightly nutty aroma. The very mild avocado oil is suitable for Mediterranean cuisine and goes particularly well with salads and vegetables. ...
Basil Oil
Basil Oil tastes intensely like basil, so that only small amounts are needed to season food. For the basil oil, basil leaves are soaked in vegetable oil, filtered and refined with olive oil. ...
butter
Butter is obtained from the cream that settles in fresh milk. The cream is separated from the milk and beaten until small lumps of fat form. ...
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. ...
Chili Oil
Chili Oil is available in different qualities and degrees of sharpness. This high-quality chili oil is made from a mixture of cold pressed chili oil and sesame oil, which makes it taste very aromatic. ...
Coconut fat
Coconut fat is a heat-resistant fat obtained from the dried meat of the coconut. The coconut fat available on the market is refined and therefore odourless and white. ...
Coconut Oil
Coconut Oil is highly heatable. It is therefore ideal for roasting. ...
fat
Fat When I use fat for frying, I always use clarified butter. It can be heated up high, the pores of the meat close fast during frying and the meat remains juicy. ...
Flomen bacon
Flomen bacon is the soft belly of bacon from pig that is not smoked and therefore differs from smoked fat bacon. Most of the time you have to order Flomen bacon extra from the butcher. ...

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