Definitely on the worktop. Too much work otherwise:-S. I have popped some in the microwave for a few seconds in an 'emergency'.I have seen the spreadable Kerrygold but haven't tried it in case it doesn't taste the same.
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I'm a worktop person with my butter as the whole family use it so it don't last long! I got a nice big block of beef dripping out of morrisons the other day-gonna try some roasted celeriac using it instead of goose fat or olive oil.
Beef dripping.
http://www.welch-holme-clark.com/edible_beef_tallow_spec.html
http://a0768b4a8a31e106d8b0-50dc802...550b.r19.cf3.rackcdn.com/scho0195bjjv-e-e.pdf
(rendering section)
Doesn't quite convey the image of the "Happy cow" cottage industry gently roasting the beef joints over the polished black range collecting the fresh dripping into the little hand patted blocks.
Still, each to his own.
Yep,each to their own.
Me, I avoid processed foods, I avoid added chemicals, so both are out.
That's great to hear!
Shame the 1 cal spray oil you use is full of 'em!
What is it about Kerrygold though, that inspires such loyalty here?
The normal kerrygold is quite nice, but I still prefer the creamier french ones. i don't like any of the spreadable versions, they are more emulsified that churned in order to make them softer.
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