Fat (Page 3)

Nut Oil
Nut Oil is the generic term for oils obtained from nuts. These include walnut oil, hazelnut oil, macadamia oil and almond oil. ...
oil
Oil In the recipes in which oil is used, I always mean a tasteless edible oil, such as sunflower oil or better still a high-quality corn oil. Olive oil would be naturally too taste-intensive for many courts like e.g. cakes. ...
Olive Oil
Olive Oil is used in the Mediterranean kitchen for salads, for marinating meat and vegetables and for frying. The highest quality has extra virgin olive oil, which tastes mostly fruity. ...
palm oil
Palm oil is extracted from the flesh of the oil palm. Due to the high carotene content the palm oil/ palm fat takes on an orange-red colour and the typical taste. ...
Palmnut Cream
Palmnut Cream is a concentrate of fresh palm nuts which must be diluted with water. This bright orange cream is mainly used in African cuisine as a base for sauces and soups. ...
Peanut Butter
Peanut Butter is the same as peanut cream. Homemade peanut butter is much more aromatic than bought peanut butter, as it is not so salted, which is an advantage especially when baking cookies. ...
Peanut Oil
Peanut Oil , French peanut oil. Huile d'cacahuete, ital. olio d'nocciolina americana, span. ...
Pigs lard
Pigs lard Pig lard has a white color and shines slightly. It is usually packed in small packages that look like butter. ...
Poppy Oil
Poppy Oil Poppy seed oil has an intense nutty taste, which makes it particularly suitable for salad dressings or for flavouring dips. Desserts, cakes or muesli can also be refined with poppy seed oil. ...

(C)opyright by Marions Kochbuch