Definition, Betydelse, Synonymer & Anagram | Engelska ordet LARD

Definition av LARD

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Exempel på hur du använder LARD i en mening

• Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan.
• This was misprinted as "Manteca" (Spanish for lard) by the railroad, and the misspelled version was eventually accepted as the name of the town.
• She renounced the use of rhyme, and using talk-over sometimes, she recorded, with very little means and often on two tracks, songs which addressed topics with humour or gravity, according to the mood, as various as death ("Dommage que tu sois mort"), life ("L’été, l’été"), alienation ("Comme à la radio"), madness ("Ragilia"), love ("Je t’aimerai"), social injustice ("C’est normal"), the inequality of the sexes ("Patriarcat") and racism ("Y' a du lard").
• Animal fats are commonly consumed as part of a western diet in their semi-solid form as either milk, butter, lard, schmaltz, and dripping or more commonly as filler in factory-produced meat, and fast-food products.
• They are made out of dough of cornmeal, lard, and spices, stuffed with various mixtures of meat, rice, and vegetables and wrapped and steamed in a plantain or banana leaf.
• Other examples of foods containing a high proportion of saturated fat and dietary cholesterol include animal fat products such as lard or schmaltz, fatty meats and dairy products made with whole or reduced fat milk like yogurt, ice cream, cheese and butter.
• Instead of butter, in Cajun cuisine roux is made with lard, oil, or drippings from meat, poultry, or bacon.
• It has also been suggested that they were originally called "scorch" eggs, as they were cooked over an open flame, though according to surviving recipes they were deep-fried in lard.
• Sometimes they were refused the use of candles to the extent of their wishes, and the device of a saucer of lard with a bit of rag for a wick was their only light after the rest of the family had retired.
• Québec is home to many unique dishes and is most famous for its poutine, tourtières, pâté chinois, pea soup, fèves au lard, cretons and desserts such as grands-pères, pouding chômeur and St.
• Lappenpickert is usually baked in rather thin pancakes on a griddle greased with a side of lard, and eaten with the same spreads as Pickerts from Lippe, or with smoked fish or cold cuts.
• The Dena'ina (Tanaina) harvest it for food, sometimes storing in quantity for winter, and like it mixed with lard or oil.
• The paste is encased in Cantonese-style pastry dough; the authentic flavour and flaky texture of the pastry is traditionally produced by using pork lard shortening, and glazing with egg wash.
• Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term.
• The soles of the feet were basted with lard or oil and slowly barbecued over a brazier of burning coals.
• The short part of the name shortcake indicates something crumbly or crispy, generally through the addition of a fat such as butter or lard.
• thumbHis talent for sculpting began to show shortly after his injury, when he started using clay, or, when unavailable, materials like butter, lard, or even bitumen to sculpt various animals, in most cases using only his hands.
• Ancona supporters called him "lardel" (a pun on the Italian "lardo", meaning lard) due to him being overweight.
• In 1877, kerosene became the primary fuel for lighthouses, replacing various fuels such as sperm oil, Colza oil, rapeseed oil, and lard oil.
• In pubs in Old Berlin, it was common to have high-rising glass display cases known as Hungerturm (meaning "hunger tower") on the bar to present ready-to-eat dishes like lard bread, salt eggs, meatballs, mettwurst, and of course rollmops.

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