Fat (Page 2)

Garlic Butter
Garlic Butter is seasoned with garlic, onion, salt and lemon juice and contains additional garlic aroma. Garlic butter tastes good as a bread spread and is suitable for toasting bread slices or croutons. ...
Garlic Oil
Garlic Oil can be used to refine salads or to marinate meat, poultry and fish. Vegetables can be flavoured with garlic oil as well as pizza or pasta. ...
Goose lard
Goose lard is mainly melted from the breast fat and visceral fat, the so-called flomen, of the goose. When stored at room temperature, it is very soft and tends to become liquid. ...
Greaves lard
Greaves lard is made from the belly fat of the pig or goose. This stomach-fat is called Flomen and remains as yellowish Grieben in the lard after the omission. ...
Hazelnut Oil
Hazelnut Oil smells and tastes particularly aromatic of hazelnuts. It is suitable not only for salad sauces or for flavouring rococo dishes and soups, but also for baking. ...
Herbs Butter
Herbs Butter Herbal butter (Garlic herb butter, French Beurre ravigote) is made from butter, salt, pepper, garlic and various herbs (e.g. parsley, chervil, tarragon, thyme, cress, chives etc.) and often still contains shallots and some lemon juice. Herb butter is also available in various variations, such as herb butter with lime, here you can add grated lime peel or herb butter with nuts, here you can add chopped and roasted almonds or pine nuts. ...
Linseed Oil
Linseed Oil has a mild slightly nutty taste. It is best to use linseed oil of the highest possible quality, which has been cold-pressed and has a golden yellow colour. ...
Maize Germ Oil
Maize Germ Oil Corn germ oil (French: Corn germ oil) Huile de germe de maïs, ital. Olio del germe del cereale, span. ...
margarine
Margarine is a spreading fat and is produced from vegetable oils such as rapeseed oil, sunflower seed oil, peanut oil and other vegetable oils. If the milk used to make margarine has been enriched with sour milk bacteria, the margarine even acquires a butter-like taste. ...

(C)opyright by Marions Kochbuch