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A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked ...
Preparation of lardons from fatback. A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or ...
In Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Yiddish gribenes) to create Griebenschmalz. Other recipes call for small pieces of ...
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Name Main ingredients Ref Quiche au Camembert Camembert cheese, cream, eggs [11]Quiche aux champignons Mushrooms, cream, eggs [12]Quiche aux endives Chicory, cream, eggs, cheese
Food & Wine 1 day ago The Perfect Date in Palermo Calls for Granita, Arancini, and Sicilian Wine. Get a taste of Palermo, Italy, with an insider market tour, street food, and sweets in a secluded convent.
Avoiding seed oils entirely would mean cooking all your foods at home — and that means all your food, including things like salad dressing, sauces and even bread, said Julia Zumpano, a ...
She notes that long-term health outcomes of the Paleo diet are still being debated, as critics argue that some modern versions don’t fully mimic ancient eating patterns. Avocados seem to be a ...