Roast with sugar, honey & various fats & oils
Some vegetables have more flavor when glazed. Ideal are z.b. in carrots steamed carrots or spring onions over which one gives some honey or sugar. Stir and leave to brown for a tasty side dish with meat dishes. The butter should not be allowed to get too hot and in not too large quantities it is not unhealthy either.
Ever frying and stewing: For beginners, I guess the experiment with different oils - / fats.
Butter has a fine taste, which is not strong as that of olive oil. Who currently has sweet cream butter at home, can z.b. buy sour cream butter and compare or sometimes compare organic butter (Bioland, Demeter, ...) with normal butter. Butter is suitable for steaming (= cooking in a saucepan with fat and in its own juice) of vegetables such as tomatoes, carrots, leeks over medium heat. Steamed tomatoes are the easiest way to go with spaghetti, seasoned with olive oil or wild garlic or grilled meat: cut the tomatoes crosswise, add the butter flakes, add salt, pepper and garlic and place in a saucepan, where butter is already melted. The next step is only eating up.
I have rediscovered lard. This fat gives fried potatoes, meat and sausages a strong taste and can be heated up (fried potatoes but not too high). Fried potatoes are just oily with oil and crisp with grease. For the frying of sausages, meat cheese or Saumagen in the pan, a piece of pork lard melt and then with a
Kitchen towel rub the pan. Remove the rest of the fat, because the sausages and meat cheese should not swim. In a cast-iron pan you do not need so much fat for steak and sausages.
Original Schweinfett is well dosed healthy, as it contains important substances such as linoleic acid for fat metabolism and vitamin E. The cholesterol content is very low and it contains at least 48% unsaturated and 10% polyunsaturated fatty acids. The vitamins A, D, E, K are fat-soluble and the body therefore needs fat to absorb them.
Another tip for roasting steak and Schnitzel: Let the meat simmer for an hour in a marinade of lemon juice, olive oil, salt, pepper and possibly garlic at room temperature, so that it is crumbly (by the acidity). The meat remains juicy when frying, if you have a lid for the pan and uses it.
For Mediterranean cuisine there is the ever-popular olive oil. But you have to choose very well here. Consider, e.g. More Italian extra virgin olive oil is sold "natively extra" than it is produced in Italy. This is possible by bottling oils of other origin or not according to the label quality. Olive oil tastes different depending on its origin, and processing. As with wine, there is the limitation to certain areas or the blending of everything. There are mild olive oils for salads, strong for roasts or minced meat sauce. Very good tastes z.b. also olive oils from Crete by EDEKA or Rapunzel. Olive oil should be taken out of the refrigerator some time before use, or the bottle should be kept under warm water, as the cold makes it thick and flaky, but that does not matter.
I can not recommend margarine. It does not taste and is an artificial industrial product.
