Sentence examples for lard mixture from inspiring English sources

Pour the hot lard mixture into the well in the flour.

The composition of high-fat diet was; (g/100 g food): corn starch, 10; sugar, 10; lard, 40; vitamin mixture, 1; mineral mixture, 4; casein, 20; cellulose, 5; soybean oil, 7; methionine, 3. The Kcal of HFD was 583 Kcal/100 g.

All mice were daily fed a 4.5 g of AIN-93G modified diet [ 22] (in g/kg): 239 casein, 185 corn starch, 60 sucrose, 158 dextrose, 60 cellulose, 30 soybean oil, 207 lard, 42 mineral mixture, 12 vitamin mixture, 4 L-cystine, 3 choline bitartrate, and 0.14 tert-butyl hydroquinone.

You put in lard into the mixture as well, about 1/2 cup.

Next, we tried a simple Spanish recipe for almond cookies that calls for five tablespoons of lard cut into a mixture of flour, sugar and finely ground blanched almonds.

Her gift for description works wonderfully when she's writing of Balzac's life, tracing the evolution of the French restaurant or explaining how a "gala meal" might look in a prosperous 19th-century dining room: "The plinths supporting stuffed turkeys and chickens were works of architecture, made of a mixture of lard and the fat from sheep's kidneys.

Deep-frying, like Keller and Peacock, is more difficult to control, giving a more even, but not quite so crisp shell, presumably, as this thread online suggests, because it hasn't had anything to form against. Vegetable or groundnut oil are the standard frying media, but Peacock, harking back to older traditions, uses a mixture of lard, butter, and cured ham fat, freshly rendered before frying.

Then he held up a plate of burgers he had just assembled from the flank muscle and lard, "in an 80 percent -- 20 percent mixture," he said of meat to fat.

Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs.

Mark Hix goes for a mixture of butter and lard in his British Regional Food, which is crisper, but my favourite variety comes from the Cornish Pasty Association [PDF].

Ours were authentic natives, dipped in evaporated milk, dredged in finely ground corn meal, fried twice in a mixture of "animal fat" (lard?) and vegetable oil, and thoroughly drained.