to lard

listen to the pronunciation of to lard
English - Turkish
domuz yağı
{f} domuz yağıyla yağla
{f} with (yazıyı/sözü) (tumturaklı kelimelerle) süslemek
domuz yağ
süsle/domuz yağı sür
(isim) domuz yağı
yazı veya sözü tumturaklı kelilelerle süslemek
{f} domuz yağı ile yağlamak
domuz yağı,v.domuz yağıyla yağla: n.domuz yağı
{f} süslemek (konuşma)
{f} domuz yağı sürmek
domuz yağıyla yağlamak
(Gıda) domuz iç yağı
Turkish - Turkish
Domuz yağı
English - English
fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy
fatty meat from a pig; bacon, pork
to stuff (meat) with bacon or pork before cooking
{v} to stuff with bacon
{n} grease of swine
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle Larding makes the cooked meat more succulent and tender
To fatten; to enrich
soft white semisolid fat obtained by rendering the fatty tissue of the hog prepare or cook with lard; "lard meat
(1) The fat separated from the fatty tissue of pork It has a characteristic nutty flavor, and is usually white in color Often used in pie crusts, biscuits and other baked goods (2) To cover with strips of fat, or to insert fat strips into meat with a larding needle
to smear with fat or lard
To stuff with bacon; to dress or enrich with lard; esp
Animal fat from pigs is considered the best fat for the production of bread It is also used in pie doughs top of page
The fat of swine, esp
soft white semisolid fat obtained by rendering the fatty tissue of the hog
To insert strips of fat into or to place slices of fat on top of uncooked lean meat, fish or game to give flavor, add moisture and prevent dryness
Melted down pork fat used for cooking Lard is a solid white fat with a distinctive flavour and a high smoking point Larding - Threading thin strips of fat, usually pork, into a large joint of meat to keep them form drying out during cooking A larding needle is usually used The fat should be chilled to make it firm and can be seasoned or sprinkled with parsley Liaison - A mixture of egg yolks and cream added to a soup or sauce to enrich and thicken it at the end of cooking Velouté derives its name from the velvety finish that a liaison imparts to it Lychee - can be spelled litchi - a chinese fruit also grown in the far east, the US and West Indies - The knobbly shell can be easily removed as can the stone The flesh is white with a pinkish tin when ripe Also available tinned or in an overripe form when they turn black Can be served on their own, in fruit salad , with cream or ice-cream or as part of a meat and fish dish The flavour is perfumed and slightly musky
Rendered and clarified pork fat As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor
{i} pig fat
to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry
to garnish or strew, especially with reference to words or phrases in speech and writing
To insert thin strips of fat in meat prior to cooking, to add moistness
add details to
The rendered fat of swine
To grow fat
To smear with lard or fat
Bacon; the flesh of swine
fat from a pig; bacon, pork
The fat separated from the fatty tissue of pork It has a characteristic nutty flavor, and is usually white in color Often used in pie crusts, biscuits and other baked goods The mainstay of AmeriMex cooking Used in making tamales Also, to cover with strips of fat, or to insert fat strips into meat with a larding needle
To mix or garnish with something, as by way of improvement; to interlard
Lard is the layer of fat located along the back and underneath the skin of the hog Hog-butchers prepare it during the slaughtering process and preserve it in salt In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beef or poultry In order to remove any excess of salt, lard should be blanched by placing it in cold water, bringing it to a boil and then letting it cool entirely under cold running water
Rendered and clarified pork fat The best lard is called "leaf lard," and it comes from around the pig's kidneys
the internal fat of the abdomen; also, this fat melted and strained
Lard is soft white fat obtained from pigs. It is used in cooking. white fat from pigs that is used in cooking (lardum). to put small pieces of bacon onto meat before cooking it lard with to include a lot of something, especially something that is not necessary, in a speech, piece of writing, plan etc
{f} spread with pig fat; flavor with pig fat; embellish, add to (a speech, etc.)
prepare or cook with lard; "lard meat"
to lard
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