Add the melted
cooking fat onto the veggies along with the herbs and salt and mix to combine.
Not exact matches
Selling the sizzle makes it possible for prospects to smell the steak
cooking, to hear the
fat dripping into the fire, to see the juices running
onto the plate and to taste the smoky barbecue flavor — even when there's nothing in front of them except you.
Thread
onto skewers, alternating meat with
fat, so that pieces are touching but not pressed tightly together (which would slow down
cooking).
I am not at all a big promoter of low -
fat foods, but to start off a meal with a high
fat meat spread, move
onto a main meal that has vegetables
cooked in lard, then very fatty meats put in and
cooked slowly... OMG!
In my opinion as a natural nutritionist, nothing is more problematic for increasing cholesterol than all the «plastic»
fats, e.g,, trans
fats people eat in their junk food diets, plus the always - rancid
fats that are used in deep fryers frying foods in fast food joints [heat changes the chemical structure of
fats], plus chemically - extruded
cooking oils we freely pour from bottles
onto salads, use in
cooking, and think are not harming us.